This easy, delicious cake starts with a box cake mix, has a cream cheese layer swirled into the pumpkin batter and then topped off with a handful of chocolate chips. This a magnitude 10 on the Earthquake Cake Scale!
Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray.
In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan.
In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.
Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set.
Allow the cake to almost completely cool before cutting. If you cut before it cools, the cake will be very soft and won't cut cleanly.
Store in an airtight container in the refrigerator.