Pumpkin Earthquake Cake

This recipe is not for those who are counting calories. For us, it is more of a special treat.  In this recipe, it does call for butter in the cake mix, but you can use vegetable oil instead.

Ingredients

1 (15.25 oz.) box Spice Cake mix
3 eggs
1 (15 oz.) can 100% pumpkin, not pie mix
3/4 c. milk
1/2 c. butter, melted
1/3 c. brown sugar or white sugar
2 tsp. pumpkin pie spice

Cream Cheese Filling

1 (8 oz. pkg.) cream cheese
1/2 c. butter, melted
2 1/2 c.  powdered sugar
1 c. chocolate chips or white chocolate chips or a mixture of both

Directions

Preheat oven to 350°. Grease or spray a 9 x 13-inch cake pan. Set aside

In a large mixing bowl, combine cake mix, eggs, pumpkin, milk, butter, sugar and pumpkin pie spice.  Beat well until thoroughly combined.

Pour the batter into the prepared cake pan. Set aside while you prepare the Cream cheese filling.

In a medium bowl, combine cream cheese, and butter.  Beat until light and smooth. 

Turn the mixer to low and add 1 cup of the powdered sugar.  Mix until combined, then turn the mixer up and beat well. Continue to add the powdered sugar in this way until it is all incorporated and thoroughly blended. 

With a kitchen tablespoon, scoop some of the cream cheese filling and drop it on top of the cake.  Continue to place spoonfuls of the filling over the top of the cake batter.  Then, taking a knife, cut through the cake batter and filling to swirl the two together. Do not over mix, you want it to be a marbled effect. 

Sprinkle the chocolate chips over the top of the cake. 

Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool completely before cutting and serving.