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Pumpkin Earthquake Cake

Boxed spice cake mix, eggs, water, vegetable oil, sugar and pumpkin pie spice are mixed together. Then the batter is poured into a 9x13 baking pan. Butter and cream cheese are beaten together before adding powdered sugar. Next spoonfuls of the cream cheese mixture are dolloped all over the batter. The topping is swirled into the batter using a knife. Chocolate chips are sprinkled on top before baking. Then cool the cake completely before serving.
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Servings 12 people

Ingredients

Cake

  • 15.25 oz box Spice Cake Mix with pudding in the mix
  • 3 large eggs
  • 1 cup canned 100% pure pumpkin
  • ¾ cup water
  • ½ cup vegetable oil
  • ⅓ cup granulated sugar
  • 2 tsp pumpkin pie spice

Cream Cheese Filling

  • 8 oz cream cheese room temperature
  • ½ cup unsalted butter
  • 3 cups powdered sugar
  • ½ cup milk chocolate chips

Instructions

  1. Preheat oven to 350 F. Spray 9x13 baking pan with non-stick cooking spray.
  2. Add the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin spice in a large mixing bowl. Mix with a hand mixer or whisk until the cake mix is incorporated.
  3. Pour the batter into the prepared pan.
  4. In a separate microwave-safe bowl, melt the butter in the microwave for 30 seconds.
  5. Beat the cream cheese in the melted butter with a hand mixer.
  6. Add in the powdered sugar and beat until combined.
  7. Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife or skewer, gently swirl through the cream cheese.
  8. Sprinkle chocolate chips on top.
  9. Place the pan in the preheated oven and bake for 30 to 35 minutes or until done. Insert a toothpick in the center of the cake and if it’s done it will come out clean.
  10. When done, allow the cake to almost completely cool before cutting.