Description

This Pumpkin Earthquake Cake is a delicious dessert that combines the rich flavors of pumpkin, spice cake, and cream cheese, perfect for gatherings or a cozy night in. Its beautiful swirl effect and chocolate chips make it irresistible and sure to please anyone looking for a quick, homemade treat.

Ingredients

Scale

1 (15.25-ounce) box spice cake mix
1 cup pumpkin puree
3/4 cup milk
1/2 cup canola oil
1/4 cup light brown sugar
3 large eggs
8 ounces cream cheese, softened
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
3 cups powdered sugar
1/2 cup semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F and grease a 9×13-inch baking pan.
In a large bowl, mix the spice cake mix, pumpkin puree, milk, oil, brown sugar, and eggs until the mixture is smooth.
Pour the batter into the greased baking dish and spread it out evenly.
In another bowl, beat the cream cheese until it's smooth and creamy.
Add the melted butter and vanilla to the cream cheese, mixing until well combined.
Gradually mix in the powdered sugar, one cup at a time, until the mixture is creamy and smooth.
Place dollops of the cream cheese mixture over the cake batter evenly.
Using a wooden skewer, gently swirl the cream cheese into the top layer of the batter.
Sprinkle the chocolate chips evenly over the top of the cake.
Bake for 45 to 50 minutes, or until the center is set and the top has cracked slightly.
Allow the cake to cool slightly before serving it warm, or cool completely for cleaner slices.

Notes

Ensure that you use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
For a richer flavor, consider adding a pinch of nutmeg or cinnamon to the cream cheese mixture.
Store leftovers in an airtight container in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 210mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg