Gluten-Free Pumpkin Earthquake Cake Recipe

Pumpkin Earthquake Cake, filled with pockets of sweet cream cheese, is a delicious gluten-free pumpkin dessert that’s sure to become a favorite.

Gluten Free Pumpkin Earthquake Cake was first published on October 26, 2020 and has since been updated with a new pumpkin cake recipe, additional tips, fresh photos, and a video.

If you enjoyed the classic earthquake cake made with chocolate or German chocolate mix, this gluten-free pumpkin version will surprise and delight you.

What is Earthquake Cake?

Earthquake cake is a retro-style dessert typically built on a boxed or homemade cake base and topped with a sweetened cream cheese mixture plus mix-ins like coconut, nuts, and chocolate chips. As it bakes, the cream cheese topping rises and sinks, forming gooey craters and pockets of creamy filling — hence the name “earthquake.”

The contrast between the tender pumpkin cake and the tangy cream cheese pockets is irresistible. This recipe adapts that concept for a pumpkin-flavored, gluten-free version with butterscotch chips for an extra touch of sweetness.

What you’ll need to make Pumpkin Earthquake Cake

• Kim’s all purpose gluten free flour blend — you can try a tested store-bought blend, though results may vary
• Canned pumpkin puree — be sure to use pure pumpkin, not pumpkin pie filling
• Pumpkin pie spice — use store-bought or make your own (see recipe notes)
• Cream cheese — the topping that bubbles and creates the cake’s signature craters
• Butterscotch chips — choose a gluten-free brand and check packaging if needed

How to make this pumpkin cake

1. Make the cream cheese mixture. Beat cream cheese until smooth, add melted butter, then gradually beat in powdered sugar until lump-free. Set aside.
2. Preheat the oven. Preheat to 350°F and grease a 9×13-inch baking pan.
3. Combine the dry ingredients. Whisk the gluten-free flour blend, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
4. Combine the wet ingredients. In a large bowl whisk together canned pumpkin, sugar, eggs, oil, and vanilla until smooth.
5. Finish the batter. Add the dry mix to the wet ingredients and whisk until smooth and fully combined.
6. Assemble. Pour the batter into the prepared pan, smooth the top, then spoon dollops of the cream cheese mixture across the surface and sprinkle with butterscotch chips.
7. Bake. Bake 35–40 minutes, or until a toothpick inserted into the cake portion comes out clean. Let cool slightly, then serve warm or at room temperature. Store refrigerated up to 4 days.

Variations

• Use a gluten-free boxed cake mix (vanilla or yellow) and add the canned pumpkin and pumpkin pie spice to adapt the mix; then top with the cream cheese mixture and chips.
• For a more traditional earthquake version, sprinkle coconut and chopped pecans in the bottom of the pan before adding the batter.
• Substitute coconut oil for the neutral oil called for in the recipe for a subtle tropical note.
• Swap chocolate chips for butterscotch chips if you prefer a deeper chocolate flavor.
• To make the cake dairy-free, use dairy-free cream cheese and a plant-based butter alternative; if your flour blend contains dairy, substitute a dairy-free milk powder or choose a dairy-free blend.

More gluten free pumpkin dessert recipes

• Gluten Free Pumpkin Earthquake Cake
• 20 Pumpkin and Apple Gluten Free Recipes
• The BEST Gluten-Free Pumpkin Bread and Pumpkin Muffins
• Incredible Gluten Free Pumpkin Pie
• The Best Gluten Free Pumpkin Roll

This pumpkin earthquake cake is one of the most delightful gluten-free pumpkin desserts — moist pumpkin cake with pockets of tangy cream cheese and melty chips. It’s perfect for fall gatherings or any time you want a comforting, crowd-pleasing dessert.