Pumpkin Earthquake Cake

Author: Christy Dénnéy

Ingrédiénts

• 1/2 cup shréddéd coconut
• 1/2 cup choppéd pécans

For thé caké:

• 1 (15.25 oz) yéllow caké mix
• 3 éggs
• 1 cup cannéd pumpkin puréé
• 3/4 cup watér
• 1/2 cup oil
• 1/3 cup granulatéd sugar
• 2 téaspoons pumpkin pié spicé

Filling:

• 1 (8 oz) packagé créam chéésé, softénéd
• 1/2 cup buttér , méltéd
• 3 cups powdéréd sugar

Topping:

• 1/2 cup milk chocolaté chips (or sémi-swéét chocolaté chips)

Instructions
Préhéat ovén to 350 dégréés and spray a 9x13 baking dish with cooking spray.

1. Sprinklé thé coconut and pécans événly ovér thé bottom of thé dish.
2. For thé caké: In a largé bowl, combiné thé caké mix, éggs, pumpkin, watér, oil, sugar, and pumpkin pié spicé. Mix until wéll combinéd and pour ovér thé coconut and pécans.
3. For thé filling: Placé créam chéésé in a médium bowl and microwavé for about a minuté or until it's réally soft. Add thé méltéd buttér and stir until combinéd. Add thé powdéréd sugar and stir until smooth.
4. Placé dollops of thé filling all ovér thé top of thé caké battér and thén using a knifé, géntly swirl it through.
5. Sprinklé with chocolaté chips and baké for 30-40 minutés. Bécausé of thé filling thé caké will not look complétély doné but will as it cools. Sérvé warm. Gréat with icé créam too!

Récipé Notés
Sourcé: Thé Girl Who Até évérything

Sourcé : https://www.the-girl-who-ate-everything.com/pumpkin-earthquake-cake

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