Pumpkin Cream Cheese Earthquake Cake

Fall is here!!! Enter all things pumpkin! LOL Seriously though, I do enjoy pumpkin cookies and desserts. This one is fast and easy, with a boxes cake mix shortcut. Here's what you'll need to make a 9 x 13 pan:

Photo bypintrest

Ingredients:

• 1 boxed spice cake mix
• 1 cup pure pumpkin puree
• 3/4 cup milk
• 3 large eggs
• 1/2 cup vegetable oil
• 1/3 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

For The Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/2 cup salted butter, melted
• 2 1/2 cups powdered sugar
• 1 teaspoon pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 cup white or chocolate chips, optional
• 1/2 cup chopped pecans, optional

Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray and set it aside.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, pumpkin puree, milk, eggs, vegetable oil, brown sugar, cinnamon and nutmeg.

Start by stirring the ingredients slowly until just combined, then switch to low speed and mix for 2 minutes.

Pour the batter into a greased 9×13-inch baking dish and set it aside.
In a separate medium bowl, use an electric hand mixer to beat the cream cheese until smooth. Stir in the melted butter and vanilla until fully combined. Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Blend in the pumpkin pie spice.

Drop spoonfuls of the cream cheese mixture across the surface of the cake batter.
Using a butter knife, gently swirl the cream cheese mixture into the batter.
Then, evenly sprinkle chocolate chips and chopped pecans over the top, if using.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack. Serve plain or with a topping of ice cream or whipped cream. Enjoy!