Pumpkin Earthquake Cake

• Vegetarian

• Produce

  • 1 cup Pumpkin puree, canned

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 (15.25 oz yellow cake mix, yellow
  • 1/3 cup Granulated sugar
  • 1/2 cup Milk chocolate chips
  • 3 cups Powdered sugar
  • 2 tsp Pumpkin pie spice

• Oils & Vinegars

  • 1/2 cup Oil

• Nuts & Seeds

  • 1/2 cup Coconut
  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 1 (8 oz package Cream cheese

• Liquids

  • 3/4 cup Water

Found on the-girl-who-ate-everything.com

Ingredients

• ½ cup shredded coconut
• ½ cup chopped pecans
• 1 (15.25 oz) yellow cake mix
• 3 eggs
• 1 cup canned pumpkin puree
• ¾ cup water
• ½ cup oil
• ⅓ cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 (8 oz) package cream cheese, softened
• ½ cup butter, melted
• 3 cups powdered sugar
• ½ cup milk chocolate chips (or semi-sweet chocolate chips)

Directions

• Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
• Sprinkle the coconut and pecans evenly over the bottom of the dish.
• For the cake: In a large bowl, combine the cake mix, eggs, pumpkin, water, oil, sugar, and pumpkin pie spice. Mix until well combined and pour over the coconut and pecans.
• For the filling: Place cream cheese in a medium bowl and microwave for about a minute or until its really soft. Add the melted butter and stir until combined. Add the powdered sugar and stir until smooth.
• Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
• Sprinkle with chocolate chips and bake for 30-40 minutes. Because of the filling the cake will not look completely done but will as it cools. Serve warm. Great with ice cream too!