Fall is definitely my favorite season. There’s just something about this season that makes me feel warm and cozy. Aside from these, I love all the Fall snacks and desserts my mom would make, especially this pumpkin earthquake cake from Catherine’s Plates. I just love how our smells every time my mom would make this delicious dessert. If you want to learn the full recipe for this, check out the video below.
Ingredients:
- 1 box (15.25 oz) spice cake mix
- 3 large eggs, room temperature
- 1 can (15 oz) 100% pure pumpkin
- 3/4 cup of milk
- 1/2 cup of melted butter
- 1/3 cup granulated white sugar
- 2 tsp pumpkin pie spice
Cream Cheese Mixture:
- 8 oz cream cheese, room temperature
- 1/2 cup melted butter
- 2 1/2 cups of powdered sugar
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
Directions:
Step 1
Preheat your oven to 350 degrees F and grease your casserole dish with a non-stick cooking spray. Set it aside. Next, add 1 box of spice cake mix, 3/4 cup of milk, three large eggs, 1/3 cup of granulated white sugar, 1/2 cup of melted butter, 2 tsp pumpkin pie spice, and 1 can 100% pure pumpkin in a large bowl. Mix everything together to combine. Transfer the cake batter to the prepared casserole dish, then spread it evenly. Set it aside.
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Step 2
Next, make the cream cheese mixture. Add 8 oz cream cheese and 1/2 cup of melted butter in a large bowl. Mix well using an electric hand mixer, then incorporate 2 1/2 cups of powdered sugar, adding it at a time while whisking. After this, dollop the cream cheese mixture into the cake batter, then swirl the cake batter into the cream cheese mixture using a bread knife. Once done, sprinkle 1/2 cup white chocolate chips and 1/2 cup semi-sweet chocolate chips over the top. Place it in the preheated 350 degrees F oven and bake for 30 to 35 minutes.
