PUMPKIN EARTHQUAKE CAKE

Pumpkin Earthquake Cake image

This pumpkin earthquake cake cracks and sinks throughout the top to reveal a yummy cheesecake filling. So easy to make starting out with a boxed cake mix, yet everyone will think it took hours to make.

Provided by Yoly

Categories Fruits and Vegetables Vegetables Squash

Time 55m

Yield 16

Number Of Ingredients 12

Ingredients

½ cup butter
1 (15.25 ounce) package spice cake mix with pudding (such as Betty Crocker®)
4 eggs, at room temperature
1 cup pumpkin puree
½ cup milk
½ cup oil
½ tablespoon pumpkin spice
1 (8 ounce) package Neufchatel cheese, softened
2 cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup pumpkin spice baking morsels (such as Nestle® Toll House®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
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.
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.
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.

Nutrition Facts : Calories 343 calories, Carbohydrate 35.1 g, Cholesterol 67.4 mg, Fat 21.4 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 290.4 mg, Sugar 27.9 g