Earthquake Pumpkin Cake With Cream Cheese Swirls
Bake a rich Earthquake Pumpkin Cake with spiced pumpkin batter, pecans, coconut, chocolate chips, and creamy cheesecake pockets that crack and sink as it…
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Cooking tools:
- Hand mixer
- Baking dish
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Thin knife
- Cutting board
- Microwave
- Refrigerator
- Plastic wrap
- Spoon
- Plate
Ingredients
- 1 cup (85 g) sweetened shredded coconut
- 1 cup (110 g) chopped pecans
- 1 box (15.25 oz or 432 g) white cake mix
- 1 cup (245 g) pumpkin puree
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) water
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3 cups (360 g) powdered sugar
- 1/4 cup (43 g) semisweet chocolate chips
- 1/4 cup (43 g) butterscotch chips
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