Pumpkin Spice Earthquake Cake
A simple boxed pumpkin spice cake gets the gourmet treatment with a cream cheese layer, and a heaping helping of chocolate chips added for good measure.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 1 box Betty Crocker Spice Cake Mix w/ Pudding in the mix
- 3 eggs
- 1 cup canned 100% pure pumpkin
- ¾ cup water
- ½ cup vegetable oil
- 1/3 cup granulated sugar
- 2 tsp pumpkin pie spice
For The Cream Cheese Filling
- 8 oz room temperature cream cheese
- 1 stick unsalted butter
- 3 cups powdered sugar
- chocolate chips for topping optional
Preheat oven to 350 degrees. Prepare a 9x13 baking pan with non-stick spray.
In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour into the prepared pan.
In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.
Place spoonful’s of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 30-35 minutes.
When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be very soft.
Calories: 740kcal | Carbohydrates: 105g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 544mg | Potassium: 345mg | Fiber: 2g | Sugar: 84g | Vitamin A: 5235IU | Vitamin C: 1.4mg | Calcium: 109mg | Iron: 4mg