Pumpkin Nutella Earthquake Cake

For all of us in America, it’s election day. I thought today, of all days, we could ALL use a piece of cake. 🙂 So this was the perfect time to share my latest Earthquake Cake recipe – Pumpkin Nutella Earthquake Cake!

This one is loosely based on my Nutella Chip Pumpkin Bread. Same flavors, different method. I love the pairing of Nutella and pumpkin – it’s just a natural combination of richness and spice. And this actually ended up being my easiest Earthquake Cake recipe yet – all of the parts of the recipe are basically already made for you!

This Earthquake Cake recipe combines the flavors of pumpkin, Nutella, pecans, and chocolate. This looks like such a delicious and easy recipe!

Start with the main players…

Ingredients

1 box yellow cake mix

2 eggs

1 14oz can pumpkin puree

1 stick (1/2 cup) butter

1 13oz jar Nutella (The one pictured is the bigger one…if you’re like me, you buy this stuff in bulk.)

1/2 cup chopped pecans

1 1/2 cups chocolate chips

Directions

First, combine your cake mix, pumpkin, butter, and eggs. Spread mixture in a large (9×13″) baking dish.

Next, microwave your Nutella for 10-15 seconds, just to make it spoonable (is that a word?). Spoon 8-10 large dollops over your cake mix.

Add the chocolate chips…

….and the pecans.

Then, stir! You don’t want to stir this one very much…I didn’t add a frosting after baking, so I liked having bigger chunks of Nutella hidden in the cake. As always, make sure you swirl it all the way to the edges of the pan.

Bake for 35-40 minutes at 350°, until cake mix parts of the cake are set.

This very well might be my favorite Earthquake Cake recipe yet. If you’re looking for a Thanksgiving dessert that’s a little different and super comforting, you’ve got it!

Here’s the printable version…

print recipe

Pumpkin Nutella Earthquake Cake

by Leslie @ Lamberts Lately November-8-2016

This is a rich and comforting cake that’s perfect for a potluck or holiday dessert!

Ingredients

1 Box of yellow cake mix
2 eggs
1 14oz can pumpkin puree
1 stick (1/2 cup) butter
1 13oz jar Nutella
1/2 cup chopped pecans
chocolate chips 1.5 cups

Instructions

Combine cake mix, pumpkin, butter, and eggs. Spread mixture in a large (9×13″) baking dish.
Microwave Nutella for 10-15 seconds, just to make it spoonable. Spoon 8-10 large dollops over your cake mix.
Sprinkle the chocolate chips and the pecans over the cake mixture.
Lightly stir. You don’t want to stir this one very much…I didn’t add a frosting after baking, so I liked having bigger chunks of Nutella hidden in the cake. As always, make sure you swirl it all the way to the edges of the pan.
Bake for 35-40 minutes at 350°, until cake mix parts of the cake are set.

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: 16-20 servings