Pumpkin Earthquake Cake

 before baking. Or, try the cake with white chocolate chips or dark chocolate chips.

How To Store Pumpkin Earthquake Cake

Once Pumpkin Earthquake Cake has cooled, cover it and store it in the refrigerator. It will last up to 2-3 days. Or, freeze the cake (or portions of the cake) in a freezer-safe container for up to 2-3 months. When ready to enjoy, let the cake thaw in the refrigerator overnight.

Ingredients

Cake

▢1 box (15.25 g) spice cake mix▢3 large eggs, room temperature▢1 cup (245 g) pure pumpkin▢¾ cup (187.5 g) water▢½ cup (109 g) vegetable oil▢⅓ cup (67 g) granulated sugar▢2 teaspoons pumpkin pie spice

Cream Cheese Filling

▢8 ounces cream cheese, room temperature▢½ cup (1 stick / 113 g) unsalted butter, melted▢3 cups (375 g) confectioners' sugar

Topping

▢½ cup (61 g) semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.

In a large bowl, mix together the spice cake mix, pumpkin, eggs, water, oil, sugar, and pumpkin pie spice. Pour batter into the prepared pan. Set aside.

In another bowl, mix the cream cheese until smooth and creamy. Add in the melted butter and confectioners' sugar, mixing until well combined.

Dollop the cream cheese mixture on top of the batter in the pan. Using a knife or skewer, gently swirl the dollops of cream cheese into the batter.

Sprinkle chocolate chips evenly over the top. Bake for 45-50 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.

Once done, remove the dish from the oven and allow it to cool slightly. This dessert is best enjoyed warm.