READY IN: 1hr 15mins
1 (15 1/4ounce) box spice cake mix
1cuppumpkin puree (canned)
1⁄2 cupvegetable oil
1⁄3 cupgranulated sugar
2teaspoonspumpkin pie spice
CREAM CHEESE FILLING
8ouncescream cheese (room temperature)
1⁄2 cupunsalted butter (melted)
1⁄2 cupchocolate chips
Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick spray.
In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan.
In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.
Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set.
Allow the cake to almost completely cool before cutting. If you cut before it cools, the cake will be very soft and won’t cut cleanly.
Store in an airtight container in the refrigerator.
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