Pumpkin Earthquake Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
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 caloriescarbohydrate: 35.1 gcholesterol: 67.4 mgfat: 21.4 gfiber: 0.7 gprotein: 4.3 gsaturatedFat: 10 gservingSize: -sodium: 290.4 mgsugar: 27.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Earthquake Cake
Directions
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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.