18 August, 2016
Pumpkin Earthquake Cake
As summer is settling down, my thoughts have been wondering in the way of fall eating. Thinking of pumpkin, especially! Before I bombard you all with everything pumpkin in September and October, I thought I would start a little early.
Well, I started with a big one. Pumpkin Earthquake Cake found on the Flour Me With Love site (what a cute name!!).
This recipe contains two different mixtures. The first one is melted butter, soften cream cheese, vanilla and powdered sugar with butterscotch chips mixed in.
The second mixture is a white cake mix, pumpkin pie spice and pumpkin puree.
You spread this pumpkin mixture on the bottom of the greased 9×13 pan, followed by spoon dollops of the cream cheese mixture on to. You then take a butter knife and swirl the two batters together. Bake for 40-45 minutes and cool (make sure you follow this step, as you could really burn your mouth on the hot pumpkin if you try to eat it too early).
So, I sure understand why they call this earthquake cake! It’s not the prettiest cake, as there are tunnels of pumpkin and cream cheese all throughout the cake making it a little uneven in some places. But thats totally how its suppose to look! Most important is the taste…and it is for sure tasty! I was worried that the butterscotch chips were going to be overwhelming, but they melted wonderfully! The pumpkin cake was just the right amount of spicy and moist. The cream cheese/powdered sugar mixture was sweet and an unexpected surprise.
I will warn you though, this cake is rich. Its not a cake that you can have too many pieces of…but really, that may be a good thing (it certainly is for me). After saying that, it really is a wonderful dish. It would be the perfect cake for a fall potluck!
Follow the link for the full recipe: http://www.flourmewithlove.com/2014/11/pumpkin-earthquake-cake.html