Pumpkin Earthquake Cake

I saw this recipe on Pinterest and I just had to try it. I had some pumpkin left over from making scones and thought this would be a great dessert to use up those leftovers. 

This cake comes together quickly since you start with a cake mix. Add in a cream cheese mixture and some chocolate chips and you have a mouth watering dessert.

This recipe sort of reminds me of pumpkin rolls but better. I really liked the swirl in the cream cheese mixture, since I don't like to bite into big chunks of cream cheese. Now if you like a big bite of cream cheese, then don't swirl it so much. Just do what works for you.

To make it even more decadent , I sprinkled it with powdered sugar before serving. I think powdered sugar makes everything better. This would make a wonderful Thanksgiving dessert as well.

Hubby was delighted with this recipe. He just kept saying, mmmmmm yummy! 

Recipe                                                                                              Print

Pumpkin Earthquake Cake

Ingredients:

Cake

• 1 box (15.25 ounces) Spice Cake Mix 
• 3 large eggs
• 1 cup canned 100% pure pumpkin
• 3/4 cup water
• 1/2 cup vegetable oil
• 1/3 cup granulated sugar
• 2 teaspoons pumpkin pie spice

Cream Cheese Filling

• 8 ounces cream cheese room temperature
• 1/2 cup unsalted butter
• 3 cups powdered sugar
• 1/2 cup milk chocolate chips optional

Directions:

• Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray.
• 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. 
• Pour the batter in the prepared pan.
• In a separate microwave-safe bowl, melt the butter in the microwave for 30 seconds.
• Beat the cream cheese in with the melted butter with a hand mixer.
• Add in the powdered sugar and beat until well combined.
• Place spoonful's of the cream cheese mixture all over the top of the cake mixture. Using a knife or skewer, gently swirl through the cream cheese.
• Sprinkle chocolate chips on top.
• Place the pan in the preheated oven and bake for 30-35 minutes or until done. Insert a toothpick in the center of the cake and if it's done it will come out clean.
• When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be very soft.

The post Pumpkin Earthquake Cake first appeared on Eclectic Red Barn.