Pumpkin Earthquake Cake
Description
This pumpkin earthquake cake cracks and sinks throughout the top to reveal a yummy cheesecake filling.
Ingredients
•
1/2 cup butter
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1 (15 1/4 ounce) package spice cake mix with pudding (such as Betty Crocker®)
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4 eggs, at room temperature
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1 cup pumpkin puree
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1/2 cup milk
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1/2 cup oil
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1/2 tablespoon pumpkin spice
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1 (8 ounce) package Neufchatel cheese, softened
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2 cups powdered sugar
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1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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1/2 cup pumpkin spice baking morsels (such as Nestle® Toll House®)
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
3
Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
4
Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.