Pumpkin Earthquake Cake

I just had to share one more pumpkin recipe before Thanksgiving! This Pumpkin Earthquake Cake is phenomenal, as in you will have no self control phenomenal. The flavors and texture are perfection! This would be a fabulous edition to your holiday menu or any party. They call it earthquake cake, because the cake settles as it cools and looks as if an earthquake has occurred, plus it’s an explosion of decadence in your mouth. Just trust me and make this for your family and friends….or yourself!

Pumpkin Earthquake Cake
Source: The Girl Who Ate Everything

Ingredients:
For the Cake: 
1 (15.25 oz.) yellow cake mix
3 eggs
1 cup canned pure pumpkin puree
1/2 cup water
1/2 cup canola oil
1/3 cup granulated sugar
2 tsp. pumpkin pie spice
1/2 cup cup semi-sweet chocolate chips
1/2 cup white chocolate chips

For the Filling:
1 (8 oz.) pkg cream cheese, very softened
1/2 cup (1 stick) unsalted butter, melted
3 cups confectioner’s sugar

For Topping:
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Directions:
Preheat oven to 350 degrees, spray a 9 x 13 cake pan with cooking spray, set aside.

For the Cake:
In a large bowl, add cake mix, eggs, pumpkin, water, oil, sugar & pumpkin spice. Stir to fully incorporate. Mix in chocolate chips, evenly distributing. Pour mixture into prepared pan and spread evenly.

For the Filling:
Melt butter in a medium sized bowl, allow to cool slightly. Add in cream cheese and stir until incorporated. Add in confectioner’s sugar and stir until fully incorporated and creamy. Use a large spoon and drop mixture by dollops onto cake batter. Use a knife to swirl.

Sprinkle top of cake with remaining chocolate chips.

Bake for 35-40  minutes. Want the edges completely set and the center no longer wet looking. Cake will still jiggle but will set more as it cools. Let cool completely, and serve at room temperature or you can warm up. This is a moist cake and has a soft texture so you may want to spoon it out instead of serving in slices.