Name: Pumpkin Earthquake Cake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Butter - ½ cup; Spice cake mix with pudding (such as Betty Crocker®) - 1 (15.25 ounce) package; Eggs, at room temperature - 4; Pumpkin Puree - 1 cup; Milk - ½ cup; Oil - ½ cup; Pumpkin spice - ½ tablespoon; Neufchatel cheese, softened - 1 (8 ounce) package; Powdered sugar - 2 cups; Vanilla extract - ½ teaspoon; Salt - ¼ teaspoon; Pumpkin spice baking morsels (such as Nestle® Toll House®) - ½ cup

Ingredients for - Pumpkin Earthquake Cake

1. Butter ½ cup

2. Spice cake mix with pudding (such as Betty Crocker®) 1 (15.25 ounce) package

3. Eggs, at room temperature 4

4. Pumpkin Puree 1 cup

5. Milk ½ cup

6. Oil ½ cup

7. Pumpkin spice ½ tablespoon

8. Neufchatel cheese, softened 1 (8 ounce) package

9. Powdered sugar 2 cups

10. Vanilla extract ½ teaspoon

11. Salt ¼ teaspoon

12. Pumpkin spice baking morsels (such as Nestle® Toll House®) ½ cup

How to cook deliciously - Pumpkin Earthquake Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.