Ingredients
- ½ cup butter
- Cake:
- 1 (15.25 ounce) package spice cake mix with pudding (such as Betty Crocker®)
- 4 eggs, at room temperature
- 1 cup pumpkin puree
- ½ cup milk
- ½ cup oil
- ½ tablespoon pumpkin spice
- Cream Cheese Filling:
- 1 (8 ounce) package Neufchatel cheese, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup pumpkin spice baking morsels (such as Nestle® Toll House®)
What Makes This Recipe So Good
Kitchen Advice
- Make sure to shake or mix the batter well to achieve a light, airy texture.
- Avoid overbaking to keep the cake soft and tender.
Step 1
Warm your oven to 350°F and giving a 9x13-inch baking dish a good greasing. Melt the butter in the microwave—start with 30 seconds, then check and stir, heating in short bursts until it’s fully melted. Let it cool down while you mix up the batter.
Step 2
In a large bowl, combine the cake mix, eggs, pumpkin, milk, oil, and pumpkin spice. Use a hand mixer to blend everything until the batter is smooth and well mixed. Pour this into your prepared baking dish.
Step 3
Whip together the melted butter and Neufchatel cheese using your mixer for about 3 to 4 minutes until it’s nice and creamy. Gradually add the powdered sugar, about half a cup at a time, mixing well after each addition. Stir in the vanilla and a pinch of salt until everything is combined.
Step 4
Spoon dollops of this cheese mixture over the pumpkin batter, then take a knife and gently swirl it through the top. Sprinkle the pumpkin spice chips all over for a little extra flavor and texture.
Step 5
Pop the dish into the oven and bake for around 38 to 42 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack before cutting and serving.
