Prepare to experience a dessert that's not just a cake, but a delicious geological event on your plate! This Gluten-Free Pumpkin Earthquake Cake is a game-changing treat that combines the rich, velvety texture of chocolate cake with the warm, comforting essence of pumpkin. Imagine a dessert that literally breaks apart in stunning, mouth-watering cracks, revealing layers of creamy goodness that will have your family and friends begging for seconds. Whether you're gluten-sensitive or simply a dessert enthusiast, this recipe promises to revolutionize your baking game with its unique appearance and irresistible flavor.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box gluten-free chocolate cake mix
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, combine the gluten-free chocolate cake mix, canned pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well combined.
- In a separate bowl, beat the softened cream cheese with powdered sugar until light and fluffy, creating a creamy filling mixture.
- Pour the chocolate pumpkin cake batter into the prepared baking pan, spreading it evenly across the bottom.
- Drop spoonfuls of the cream cheese mixture randomly across the top of the cake batter, creating uneven dollops.
- If using, sprinkle chopped nuts over the top of the batter and cream cheese mixture.
- Bake in the preheated oven for 45-50 minutes. The cake will create natural cracks and valleys as it bakes, giving it the characteristic "earthquake" appearance.
- Check for doneness by inserting a toothpick into the center of the cake. It should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let the cake cool in the pan for at least 30 minutes before cutting and serving.
- For best results, serve slightly warm or at room temperature. The cake can be stored in an airtight container in the refrigerator for up to 4 days.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the cake batter - mix just until ingredients are combined to keep the cake tender.
- Use a high-quality gluten-free cake mix for the best results and flavor.
- For extra richness, consider using cream cheese that's been softened at room temperature for at least 30 minutes.
- The "earthquake" effect is part of the cake's charm, so don't worry about making the cream cheese dollops look perfect.
- Allow the cake to cool completely for cleaner, more defined cuts.
- For a festive touch, dust the top with powdered sugar or add a drizzle of chocolate sauce before serving.
- If you're not a fan of nuts, feel free to omit them or replace with chocolate chips.
- Store leftovers in an airtight container in the refrigerator to maintain moisture and freshness.
- For best flavor, let the cake sit at room temperature for 10-15 minutes before serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
