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Pumpkin Earthquake Cake
Pumpkin Earthquake Cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Decadent pumpkin cake with hidden creamy cheesecake filling.
Ingredients:
  • 1 (15.25 ounce) package spice cake mix with pudding (such as Betty Crocker®)
  • 4 eggs, at room temperature
  • 1 cup pumpkin puree
  • 0.5 cup oil
  • 0.5 tablespoon pumpkin spice
  • 1 (8 ounce) package Neufchatel cheese, softened
  • 2 cups powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 cup pumpkin spice baking morsels (such as Nestle® Toll House®)
Instructions:
  • Warm up the oven to 350 degrees F (175 degrees C) and butter a 9x13-inch baking dish.
  • Heat butter in a microwave-safe bowl for 30 seconds, stirring afterwards. Microwave in 10-second intervals until fully melted. Let it cool as you get the cake ready.
  • In a bowl, mix cake mix, eggs, pumpkin, milk, oil, and pumpkin spice until well combined using a hand mixer. Transfer the batter to a greased baking dish.
  • In a bowl, whisk together melted butter and Neufchatel cheese until smooth, 3 to 4 minutes with a hand mixer. Gradually add powdered sugar, stirring well after each 1/2 cup addition. Mix in vanilla and salt. Spoon dollops of the Neufchatel mixture over the cake batter then swirl with a knife. Sprinkle pumpkin spice chips on top.
  • Bake in the preheated oven for 38 to 42 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack before removing from the baking dish.

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