Description
A delicious and moist pumpkin earthquake cake with a creamy, gooey center and chocolate chips.
Ingredients
Scale
- 13.25 ounce (1 box) spice cake mix
- 2 large eggs
- ½ cup salted butter
- 1 cup milk
- 15 ounce can pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup semi-sweet chocolate chips, divided in half
- 8 ounce package cream cheese, softened
- 1½ cups powdered sugar
- ½ cup (1 stick) salted butter, melted
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the spice cake mix, eggs, butter, milk, pumpkin puree, cinnamon, and nutmeg until smooth.
- Pour the pumpkin batter into the prepared pan and smooth into an even layer. Sprinkle half of the chocolate chips over the top.
- In a separate bowl, beat the softened cream cheese until smooth and fluffy.
- Add the melted butter and powdered sugar, mixing until combined and creamy.
- Dollop the cream cheese mixture evenly over the pumpkin batter.
- Use a butter knife to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
- Sprinkle the remaining chocolate chips evenly over the top.
- Bake for 40-45 minutes, or until the center is mostly set but still slightly jiggly.
- Let cool for at least 30 minutes before slicing.
Notes
- The cake is delicious warm or at room temperature.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg