Crazy Good Pumpkin Cake from a BOX CAKE

This Pumpkin Earthquake Cake is one of my favorite pumpkin cake recipes! It’s soft and moist, swirled with buttery cream cheese and coconut. If I do say so myself, this is one of the easiest and most delicious pumpkin recipes around. I am quite sure you will agree.

Ingredients:
1 cup shredded sweetened coconut
1 box spice cake
1/2 cup milk
1/4 cup vegetable oil
3 eggs
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 cream cheese
1/2 cup butter unsalted (1 stick)
2 cups powdered sugar
handful chocolate chips

Instructions

Preheat the oven to 350°F.
Coat a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix the cake mix, milk, oil, eggs, pumpkin, and pumpkin pie spice on low for 30 seconds. Increase the mixer speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
Pour the cake batter on top of the coconut mixture.
Place the cream cheese and butter in a medium saucepan over medium. Stirring constantly, melt the mixture together. Whisk in the powdered sugar until the mixture is smooth. The total time after melting the butter will be 1 minute.

Drizzle this evenly over the cake batter. Using a knife, lightly swirl the cream cheese mixture into the batter. Sprinkle the chips evenly on top.
Bake the cake for 30-35 minutes. The edges will be set, and the center will be slightly loose. Use a toothpick to poke the cake and see if it comes out clean.
Allow the cake to cool for about 30 minutes, slice it, and serve it as a gooey cake. You can also allow the cake to cool completely before serving.



#boxcake
#pumpkincake
#easycake