Description

This Pumpkin Earthquake Cake is a delightful dessert that combines rich pumpkin flavor with a creamy swirl of cream cheese and chocolate chips. It’s simple to prepare and perfect for any occasion, offering a comforting and homemade touch to your meals.

Ingredients

Scale

1 (15.25-ounce) box spice cake mix
1 cup pumpkin puree
3/4 cup milk
1/2 cup canola or vegetable 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 the oven to 350 degrees F and grease a 9×13-inch baking pan.
In a large bowl, whisk together the spice cake mix, pumpkin puree, milk, oil, brown sugar, and eggs until smooth.
Pour the batter into the prepared baking dish and spread evenly.
In a separate bowl, beat the cream cheese until smooth.
Add melted butter and vanilla to the cream cheese and beat until combined.
Mix in powdered sugar, one cup at a time, until smooth and creamy.
Spoon the cream cheese mixture over the cake batter in dollops.
Use a wooden skewer to gently swirl the cream cheese into the top layer.
Sprinkle the chocolate chips evenly over the top.
Bake for 45–50 minutes, or until the center is set and the top is crackled.
Let cool slightly before serving warm, or cool completely for cleaner slices.

Notes

Ensure the cream cheese is at room temperature for easier mixing.
This cake can be served warm or cooled for better slicing. Use a serrated knife for clean cuts.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 24g
Sodium: 250mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg