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 Great
Tips From The Kitchen
- Make sure to soften the cream cheese before mixing to avoid lumps.
- Don’t overmix the batter; stir just until combined to keep it light and fluffy.
Step 1
Warm your oven to 350°F and greasing a 9x13-inch baking dish. Melt the butter by microwaving it in a bowl for about 30 seconds, then stir. If it’s not fully melted, keep microwaving in 10-second bursts until smooth. Let it cool while you get the batter ready.
Step 2
In a large bowl, mix together the cake mix, eggs, pumpkin, milk, oil, and pumpkin spice with a hand mixer until everything is blended and smooth. Pour this batter into your prepared pan.
Step 3
Combine the melted butter with the Neufchatel cheese in a separate bowl. Beat them together for about 3 to 4 minutes until creamy and well mixed. 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.
Step 4
Drop spoonfuls of this cream cheese mixture over the pumpkin batter, then use a knife to swirl it around gently. Sprinkle some pumpkin spice chips on top for a little extra flavor.
Step 5
Pop the cake into the oven and bake for around 38 to 42 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, take it out and let it cool completely on a wire rack before slicing and serving.
