Pumpkin Earthquake Cake

I am not sure what took me so long to create a pumpkin version of my Earthquake Cake. That cake recipe, just begs to be adapted with all sorts of flavors…I’m thinking Red Velvet Earthquake Cake, Mint Chocolate Earthquake Cake…I could go on and on…

But I got busy doing the obvious today, and couldn’t wait another second to share this AMAZING Pumpkin Cake recipe with you guys! I thought my Pumpkin Dump Cake couldn’t be topped, but this Pumpkin Earthquake Cake might cause a tie in the race for best pumpkin dessert recipe. Yep, I said it.

Ingredients

• 1 cup shredded sweetened coconut
• 1 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

Instructions

1. Preheat the oven to 350°F.
2. Coat a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan. Set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment 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.
4. ................................

for full recipes please see : cookiesandcups.com

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