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!
- 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
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.
Prep time: Cook time: Total time: Yield: 16-20 servings
Check out my other Earthquake Cake recipes by clicking the images below!
Grab the Complete Earthquake Cake Collection Cookbook for free!
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