Ingredients
Scale
- 1 (15.25-ounce) box spice cake mix (e.g., Duncan Hines)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup milk
- 1/2 cup canola or vegetable oil
- 1/4 cup light brown sugar
- 3 large eggs
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix spice cake mix, pumpkin puree, milk, canola oil, brown sugar, and eggs until smooth.
- Pour batter into the prepared baking dish.
- In another bowl, mix cream cheese until smooth, then add melted butter and vanilla, mixing in powdered sugar until creamy.
- Spoon cream cheese mixture over the pumpkin batter and swirl gently.
- Sprinkle chocolate chips on top.
- Bake for 45–50 minutes until the center is set and the top is crackled.
- Cool slightly before serving, warm or allow to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure cream cheese is softened for easier mixing and a smooth texture.
Consider adding chopped nuts for added crunch.
Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg