Hi y'all! Today, I’m going to show you how to make a gluten-free earthquake cake, but with a pumpkin twist instead of the traditional chocolate. If you’ve never heard of earthquake cake, it’s basically a cake where the cream cheese frosting is baked into it, creating these amazing divots and craters—hence the name! Let's get into it, and I'll show you how to make this delicious fall dessert.
Ingredients:
Cream Cheese Mixture:
8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, melted
3 cups (375g) powdered sugar
Pumpkin Cake:
2 cups (280g) gluten-free all-purpose flour blend
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice (store-bought or homemade)
1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
1 ½ cups (300g) granulated sugar
3 large eggs
1 cup (240g) canola oil (or other neutral oil like vegetable, grapeseed, or avocado oil)
Optional Topping:
½ cup (85g) butterscotch chips (ensure they are gluten-free)
Instructions:
Prepare the Cream Cheese Mixture:
Begin by making the cream cheese mixture. In a large bowl, add 8 ounces of softened cream cheese. Beat it until smooth and free of lumps. Next, pour in ½ cup of melted butter. Don’t worry if it looks like it isn’t coming together—it’s normal! Gradually add in 3 cups of powdered sugar and mix until everything is smooth and well combined. Set this aside for later.
Mix the Dry Ingredients:
In a separate bowl, whisk together 2 cups of gluten-free all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 teaspoons of pumpkin pie spice. You can use store-bought pumpkin pie spice, or if you prefer to make your own, there’s a recipe for it in the notes section of my recipe card on my website.
Combine the Wet Ingredients:
In another large bowl, combine 1 can of pumpkin puree, 1 ½ cups of granulated sugar, 3 large eggs, and 1 cup of canola oil (or another neutral oil of your choice). Whisk everything together until the mixture is smooth and fully combined.
Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, whisking gently until everything is incorporated and you have a smooth batter. Be careful not to overmix!
Prepare the Baking Dish:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch glass baking dish with non-stick spray, and then pour in your pumpkin cake batter. Smooth it out with a spatula to ensure it's evenly spread across the dish.
Add the Cream Cheese Mixture:
Using a large spoon, dollop the cream cheese mixture randomly over the top of the cake batter. There’s no need for any specific pattern—just have fun with it! As the cake bakes, the cream cheese will create those signature earthquake cake craters.
Top with Butterscotch Chips:
For an extra touch of decadence, sprinkle ½ cup of butterscotch chips over the top of the cake. This is optional, but trust me, the butterscotch pairs beautifully with the pumpkin and adds a deliciously sweet and slightly caramelized flavor.
Bake the Cake:
Place the cake in your preheated oven and bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into just the cake (not the gooey cream cheese sections) comes out clean.
Cool and Serve:
Once the cake is done, let it cool for a few minutes before serving. You’ll notice that parts of the cake become crispy from the oven, while other sections remain wonderfully gooey from the cream cheese. The cake is super soft and full of those cozy fall flavors, with the butterscotch chips adding the perfect finishing touch.
This gluten-free pumpkin earthquake cake is a perfect dessert for fall gatherings or even as a showstopper for Thanksgiving. It’s easy to make and absolutely delicious. The gooey, cream cheese-filled pockets and soft pumpkin cake make it a crowd-pleaser, and the optional butterscotch chips take it over the top.
Enjoy every bite of this autumn-inspired treat, y'all!
Created by: Let Them Eat Gluten Free Cake
Hi y'all! Today, I’m going to show you how to make a gluten-free earthquake cake, but with a pumpkin twist instead of the traditional chocolate. If you’ve never heard of earthquake cake, it’s basically a cake where the cream cheese frosting is baked into it, creating these amazing divots and craters—hence the name! Let's get into it, and I'll show you how to make this delicious fall dessert.
Ingredients:
Cream Cheese Mixture:
8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, melted
3 cups (375g) powdered sugar
Pumpkin Cake:
2 cups (280g) gluten-free all-purpose flour blend
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice (store-bought or homemade)
1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
1 ½ cups (300g) granulated sugar
3 large eggs
1 cup (240g) canola oil (or other neutral oil like vegetable, grapeseed, or avocado oil)
Optional Topping:
½ cup (85g) butterscotch chips (ensure they are gluten-free)
Instructions:
Prepare the Cream Cheese Mixture:
Begin by making the cream cheese mixture. In a large bowl, add 8 ounces of softened cream cheese. Beat it until smooth and free of lumps. Next, pour in ½ cup of melted butter. Don’t worry if it looks like it isn’t coming together—it’s normal! Gradually add in 3 cups of powdered sugar and mix until everything is smooth and well combined. Set this aside for later.
Mix the Dry Ingredients:
In a separate bowl, whisk together 2 cups of gluten-free all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 teaspoons of pumpkin pie spice. You can use store-bought pumpkin pie spice, or if you prefer to make your own, there’s a recipe for it in the notes section of my recipe card on my website.
Combine the Wet Ingredients:
In another large bowl, combine 1 can of pumpkin puree, 1 ½ cups of granulated sugar, 3 large eggs, and 1 cup of canola oil (or another neutral oil of your choice). Whisk everything together until the mixture is smooth and fully combined.
Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, whisking gently until everything is incorporated and you have a smooth batter. Be careful not to overmix!
Prepare the Baking Dish:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch glass baking dish with non-stick spray, and then pour in your pumpkin cake batter. Smooth it out with a spatula to ensure it's evenly spread across the dish.
Add the Cream Cheese Mixture:
Using a large spoon, dollop the cream cheese mixture randomly over the top of the cake batter. There’s no need for any specific pattern—just have fun with it! As the cake bakes, the cream cheese will create those signature earthquake cake craters.
Top with Butterscotch Chips:
For an extra touch of decadence, sprinkle ½ cup of butterscotch chips over the top of the cake. This is optional, but trust me, the butterscotch pairs beautifully with the pumpkin and adds a deliciously sweet and slightly caramelized flavor.
Bake the Cake:
Place the cake in your preheated oven and bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into just the cake (not the gooey cream cheese sections) comes out clean.
Cool and Serve:
Once the cake is done, let it cool for a few minutes before serving. You’ll notice that parts of the cake become crispy from the oven, while other sections remain wonderfully gooey from the cream cheese. The cake is super soft and full of those cozy fall flavors, with the butterscotch chips adding the perfect finishing touch.
This gluten-free pumpkin earthquake cake is a perfect dessert for fall gatherings or even as a showstopper for Thanksgiving. It’s easy to make and absolutely delicious. The gooey, cream cheese-filled pockets and soft pumpkin cake make it a crowd-pleaser, and the optional butterscotch chips take it over the top.
Enjoy every bite of this autumn-inspired treat, y'all!
Created by: Let Them Eat Gluten Free Cake
