How to Make Pumpkin EARTHQUAKE CAKE

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Fall time just screams out pumpkin, or at least it does for me. I love this time of year because it gets me into the baking mood, I love keeping up with the traditional holiday foods but I also love to change it up and try new things. Today I am showing you how to make this absolutely fantastic Pumpkin Earthquake Cake, it is a bit different than your average pumpkin pie but it screams fall and it is really good (just don't let the sweetness scare you away).

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Pumpkin Earthquake Cake

1 cup shredded sweetened coconut
1 (15.25 oz) box yellow cake
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
8 ounces cream cheese, cubed
1/2 cup butter, cubed
4 cups powdered sugar
1/2 cup white chocolate chips
Chopped Pecans (optional)

Preheat the oven to 350°F.
Coat a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan. Set aside.
In a large bowl, mix the cake mix, milk, oil, eggs, pumpkin and pumpkin pie spice on low for 30 seconds. Increase the mixer speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
Pour the cake batter on top of the coconut mixture.
Place the cream cheese and butter in a medium saucepan over medium- low heat. Stirring constantly, melt the mixture together. Remove from the heat immediately and whisk in the powdered sugar until the mixture is smooth.
Drizzle this evenly on top of the cake batter. Sprinkle the white chips evenly on top. Using a knife, lightly swirl the cream cheese mixture into the batter.
Bake the cake for 45 minutes. The edges will be set, and the center will be slightly loose.
Allow the cake to cool for about 30 minutes and slice and serve for a gooey cake. You can also allow the cake to cool completely before serving. Enjoy!

Romans 8:28
And we know that all things work together for good to them that love God, to them who are the called according to his purpose.

#pumpkin
#cake
#earthquakecake
#fallrecipe


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