Pumpkin Spice Earthquake Cake



  • 1 box Betty Crocker Spice Cake Mix
  • 3 large eggs
  • 1 cup pumpkin puree (canned)
  • ¾ cup water
  • ½ cup vegetable oil
  • 1/3 cup granulated sugar
  • 2 teaspoons pumpkin pie spice


  • 8 ounces cream cheese (room temperature)
  • 1/2 cup unsalted butter (melted)
  • 3 cups powdered sugar
  • 1/2 cup chocolate chips


  • Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick spray.
  • In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan.
  • In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.
  • Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set.
  • Allow the cake to almost completely cool before cutting. If you cut before it cools, the cake will be very soft and won’t cut cleanly.
  • Store in an airtight container in the refrigerator.

Leave a Reply

Your email address will not be published.