Gluten Free Pumpkin Earthquake Cake
Gluten free pumpkin earthquake cake with craters of cream cheese filling and butterscotch chips will become your new fall favorite dessert!
Print Recipe
Ingredients
- 2¾ cups (385 g) Kim's gluten free flour blend (or your favorite high quality blend, such as Cup4Cup)
- ¼ cup (30 g) cornstarch
- 1¾ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (240 ml) buttermilk
- 1 tbsp vanilla extract
- ½ cup plus 6 tbsp butter, softened
- 2 cups (400 g) granulated sugar
- 1 15-ounce can pumpkin puree
- 1½ tsp pumpkin pie spice
- 3 large eggs, at room temperature
- 8 ounces (226 g) cream cheese, at room temperature
- ½ cup (113 g) butter, melted
- 3 cups (375 g) powdered sugar
- ½ cup (85 g) butterscotch chips (or more to taste) (Nestle are not gluten free)
Instructions
- Preheat the oven to 350° F.
- Sift flour, baking powder, baking soda, pumpkin pie spice, and salt together in a medium bowl. Set aside.
- Combine buttermilk and vanilla extract in large measuring cup. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl. Add the pumpkin and blend briefly.
- With the mixer on low speed, alternate adding the dry and the wet ingredients, beginning and ending with the dry. Don't overmix. Allow the batter to sit for 10-15 minutes while making the cream cheese mixture.
- In a separate bowl, mix the cream cheese until smooth. Add the melted butter, followed slowly by the powdered sugar.
- Scoop the cake batter into a well-greased 9 by 13-inch pan. Dollop the cream cheese mixture all over the top of the cake and use a knife to swirl it through. Sprinkle on the butterscotch chips.
- Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out mostly clean.
- Serve warm or at room temperature. Store in the refrigerator.
Notes
If you would like to make this with a gluten free cake mix, add the eggs, oil, etc per the cake mix box instructions. Then add 1 15-ounce can of pumpkin and 1 1/2 teaspoons of pumpkin pie spice and proceed as directed above with the cream cheese topping.