Introduction
Dive into the delightful chaos of flavors with this Pumpkin Earthquake Cake. This dessert is a twist on the classic earthquake cake, combining the comforting taste of pumpkin with gooey cream cheese and delicious pecans for a treat that will keep everyone coming back for more!
Detailed Ingredients with measures
200g all-purpose flour
250g granulated sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3 large eggs (approximately 150g)
120ml vegetable oil
200g pumpkin puree
100ml whole milk
100g shredded coconut
100g chopped pecans
200g cream cheese, softened
100g unsalted butter, softened
300g powdered sugar
1 tsp vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings
Detailed Directions and Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Grease a 23x33cm (9×13 inch) baking dish to prepare for the cake batter.
Step 2: Combine Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This blend of dry ingredients creates a warm and fragrant base for your cake.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the eggs, vegetable oil, pumpkin puree, and whole milk until the mixture is smooth and well-combined. The pumpkin puree adds a moist and rich flavor that’s bursting with autumn vibes.
Step 4: Combine Dry and Wet Mixtures
Carefully stir the wet mixture into the dry ingredients until just combined. Be gentle to avoid overmixing; a few lumps are okay. The batter should be thick and creamy, with swirls of pumpkin color.
Step 5: Prepare the Pan
Pour the batter evenly into the prepared baking dish. The aroma will start filling the kitchen with hints of spice as you spread it out.
Step 6: Add Toppings
Sprinkle the shredded coconut and chopped pecans over the top of the batter. These add delightful crunch and texture, making every bite a surprise of flavors.
Step 7: Prepare the Cream Cheese Mixture
In a medium bowl, beat the softened cream cheese and unsalted butter together until fluffy and smooth. Gradually add in the powdered sugar and vanilla extract, mixing well until the frosting is creamy and luscious.
Step 8: Swirl the Cream Cheese Mixture
Dollop spoonfuls of the cream cheese mixture over the cake batter. Use a knife to gently swirl it into the batter, creating ribbons of cream cheese that will melt and create gooey pockets as it bakes.
Step 9: Bake the Cake
Place the baking dish into the preheated oven and bake for 35-40 minutes. The cake is ready when the center is set and a toothpick inserted comes out clean, leaving a slight trail of the delicious cream cheese.
Step 10: Cool and Serve
Allow the cake to cool slightly before slicing into it. The cream cheese swirl will sink into the cake, creating glorious pockets of flavor. Serve warm, and enjoy the comforting combination of pumpkin and cream cheese.
Notes
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave for a few seconds for a delightful warm treat.
Flavor Enhancements
Consider adding a pinch of ginger or cloves along with the spices for an extra layer of flavor. A drizzle of caramel sauce over the top before serving can elevate this dessert to new heights.
Substitutes
If you want a healthier option, you can substitute half of the all-purpose flour with whole wheat flour or replace some of the oil with unsweetened applesauce. For nut allergies, omit the pecans or replace them with sunflower seeds.
Cook techniques
Preheating the Oven
Always preheat your oven to ensure even baking. For this recipe, set it to 180°C (350°F) before you start mixing your ingredients.
Mixing Dry Ingredients
Combine all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl. This ensures that all the leavening agents and spices are evenly distributed.
Whisking Wet Ingredients
In a separate bowl, whisk together eggs, vegetable oil, pumpkin puree, and milk until the mixture is smooth to prevent lumps in the batter.
Combining Wet and Dry Ingredients
Gently stir the wet mixture into the dry ingredients until just combined. Overmixing can result in a dense cake, so stop mixing as soon as no dry flour remains.
Layering Toppings
After pouring the batter into the baking dish, evenly sprinkle shredded coconut and chopped pecans over the top. This adds both flavor and texture to the cake.
Making the Cream Cheese Swirl
Beat softened cream cheese and butter until fluffy, then gradually mix in powdered sugar and vanilla. Dropping spoonfuls over the batter creates pockets of cream cheese that swirl when mixed slightly.
Baking the Cake
Bake in the preheated oven until the center is set and a toothpick comes out clean. This usually takes about 35-40 minutes.
Cooling the Cake
Allow the cake to cool in the pan for a few minutes before serving. This lets the cream cheese swirl settle and enhances the cake’s texture.
FAQ
Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree can be used in place of canned. Just ensure it is well-puréed and has a similar consistency.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Check the blend’s packaging for best results.
Can I replace pecans with another nut?
Absolutely! Walnuts or almonds can be great alternatives if you prefer a different flavor or texture.
How should I store leftover Pumpkin Earthquake Cake?
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for longer storage.
What can I serve with this cake?
This cake would pair beautifully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for added decadence.
Conclusion
Indulging in Pumpkin Earthquake Cake offers a magical blend of seasonal flavors that embodies the essence of autumn. The moist pumpkin cake paired with the rich cream cheese swirl and crunchy pecans creates an unforgettable dessert experience. Perfect for celebrations or cozy gatherings, this cake will surely become a beloved favorite. Enjoy each bite of this delicious chaos!
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Pumpkin Earthquake Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F) and grease a 23x33cm (9x13 inch) baking dish.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together eggs, vegetable oil, pumpkin puree, and milk until smooth.
- Stir the wet mixture into the dry ingredients until just combined; the batter should be thick and creamy.
- Pour the batter evenly into the prepared baking dish.
- Sprinkle shredded coconut and chopped pecans over the top of the batter.
- In a medium bowl, beat together cream cheese and unsalted butter until fluffy. Gradually add powdered sugar and vanilla until creamy.
- Dollop the cream cheese mixture over the batter and swirl gently with a knife.
- Bake in the preheated oven for 35-40 minutes until the center is set and a toothpick comes out clean.
- Allow the cake to cool slightly before slicing and serving.
