Pumpkin Earthquake Cake recipe

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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®)

Nutrition Info

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
servingSize: -
sodium: 290.4 mg
sugar: 27.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 pieces

Recipe Note

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.

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