Pumpkin Earthquake Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 343 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.