Pumpkin Earthquake Cake

Ingredients

Cake Batter

• 15 oz box Spice Cake Mix
• 1 can Pumpkin Puree
• 3/4 cup Buttermilk
• 3 large Eggs room temperature
• 1/2 cup vegetable Oil
• 1/2 cup Brown Sugar packed
• Favorite chopped Nuts optional

Filling

• 10 oz Cream Cheese room temperature
• 1/2 cup salted Butter melted
• 4 cups Confectioners’ Sugar
• 1/2 teaspoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1 cup White Chocolate Chips or favorite flavors

Instructions

1. Preheat the oven to 350 degrees. Grease your 9×13 baking dish with cooking spray. Then set to the side.
2. In a large mixing bowl add the cake mix, pumpkin puree, buttermilk eggs, oil and brown sugar. Mix well to combine.
3. Then fold in the nuts. Then pour the cake batter into the baking dish.
4. In a medium bowl you will add the softened cream cheese and mix for a minute or so to whip it till it is velvety.
5. Next add the butter, spices, and a bit of the powdered sugar a little at a time. Scrape down the sides to ensure it fully incorporates.
6. Then you will add dollops of the cream cheese mixtureover the cake. I used a cookie scoop.
7. Use a knife or spatula and swirl the batter so the cream cheese swirls into the cake mix.
8. Top with white chocolate chips and then bake for 40-45 minutes or until the cake is fully cooked. You can to stick a toothpick in the center of the cake and it comes out clean of wet batter.
9. Once done place on a wire rack and allow the cake to cool for about an hour.
10. Refrigerate any cake you do not eat right away.