If you have never made an earthquake cake, you’re missing out. I was recently introduced to them and boy am I glad I was. I made a Red Velvet one, a Chocolate Fudge one and now this pumpkin one. I love how the cream cheese is gooey and seeps into the batter while the butterscotch chips melt perfectly into it too. This cake is quite simple to make, but doesn’t skimp on taste. If you’re looking for a quick, easy and delicious dessert to make this season then you’ll definitely want to try this one!
Ingredients are as follows:
1 box of white cake mix (you DO NOT need the ingredients on the box)
1 tsp. pumpkin pie spice
1 15 oz can of pumpkin puree
1/2 C butter
8 ounces cream cheese, softened
1 tsp. vanilla
2 C powdered sugar
1 C butterscotch chips
Preheat oven to 350 degrees; grease a 9 x 13″ pan.
Melt the butter in the microwave or on the stove top.
Mix in the softened cream cheese, vanilla, and powdered sugar.
Stir in the butterscotch chips; set aside.
Mix the cake mix, pumpkin pie spice and pumpkin puree together.
Pour into the prepared pan.
Spoon dollops of the cream cheese mixture onto the batter.
Take a butter knife and swirl the cream cheese mixture into the batter.
Bake for 40-45 minutes. Allow to cool.
Slice, serve and enjoy!