Pumpkin Earthquake Cake

This spooky-sweet Earthquake Cake hides a creamy pumpkin surprise beneath a gooey frosting swirl.

65 min Serves 20 Medium American

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A boxed spice cake mix gets a pumpkin boost, then topped with a butter-cream cheese frosting that bakes into gooey pockets. Serve warm with vanilla bean ice cream for a Halloween treat that's as fun to make as it is to eat.

Directions

Set oven to 350°F. Coat a 9x13-inch pan with non-stick spray. Put aside.

Combine spice cake mix, oil, water, eggs, pumpkin puree, and pumpkin pie spice using a spatula or hand mixer on low speed. Pour this batter into the pan. Set aside.

In a saucepan, melt together butter and cream cheese, stirring often. Alternatively, microwave them in a bowl at 50% power for 3 minutes, then stir and add more time if needed until fully melted.

Using a mixer on low, incorporate powdered sugar until thick. Transfer this frosting to a piping bag or zip-top bag and drizzle over the batter. Or drop spoonfuls over the batter, then swirl with a knife or spatula.

Bake for 40 to 45 minutes. The cake is ready when it no longer jiggles when you shake the pan. A toothpick test won't work because the baked-in frosting keeps it gooey.

Let cake cool. Serve with a scoop of Hudsonville Vanilla Bean ice cream. Store leftovers covered in the fridge.