Easy to Make Pumpkin Earthquake Cake

This pumpkin earthquake cake is a fun and quick way to make a cure for a sweet tooth, or for a gathering. Everyone who try's it will want the recipe, with all the flavors of fall spices and pumpkin there will be smiles with every bite popping up everywhere. I hope you enjoy this recipe, and thank you for stopping by for a visit. Hope your day is an amazing one, and I love you all.
Cake ingredients:
1-15oz box 375 grams spiced cake mix
1-15oz can 425 grams of pumpkin puree
3/4 cup 180 milliliters of buttermilk room temperature
3 large eggs 150 grams
1/2 cup 120 milliliters of vegetable oil
1/2 cup 110 grams packed light brown sugar
1/2 cup of whole/half pecans, or nut of your choice (optional)
Filling ingredients:
8oz 227 grams of cream cheese room temperature
1/2 cup 114 grams of unsalted butter melted
4 cups 480 grams of powdered sugar
1/2 teaspoon 1 gram of ground cinnamon
1 teaspoon 2 grams of pumpkin spice
1 cup 55 grams of white chocolate chips, or chip of choice
Recipe:
1) preheat oven to 350 Fahrenheit 180 Celsius, and grease a 9"x13" pan.
2) In a large bowl add cake mix, pumpkin, buttermilk, eggs, vegetable oil, and brown sugar. Using a hand mixer, Mix till combined.
3) Once combined, fold in pecans, or nuts of choosing, then pour batter into cake pan and set aside.
4) in a clean large bowl beat cream cheese till light and creamy
5) Then add butter, cinnamon, pumpkin spice, mix till just combined, then add sugar one cup at a time. After last cup mix on medium high speed for 1-2 minutes.
6) using a cookie scoop or a Tablespoon, place dollops of the cream cheese mix on top of the cake batter. Then using a knife or toothpick swirl in the cream cheese batter into the pumpkin batter.
7) Place cake on center rack of the oven, bake 40-45 minutes. use toothpick test to check cake for doneness, should come out of cake clean of batter.
8) Once cake is done, place on a baking rack and allow to cool for about an hour before serving then enjoy. refrigerate any leftovers.