Pumpkin Cream Cheese Cake

Found this on FB and made it for a breakfast yesterday to take to church. It was delicious!

CAKE BATTER:
• 1 box Betty Crocker Spice Cake Mix
3 large eggs
1 cup pumpkin puree (canned)
¾ cup water
• ½ cup vegetable oil
1/3 cup granulated sugar
• 2 teaspoons pumpkin pie spice
CREAM CHEESE FILLING:
8 ounces cream cheese (room temperature)
1/2 cup unsalted butter (melted)
3 cups powdered sugar
• 1/2 cup chocolate chips

Preheat oven to 350 degrees. Spray a 9×13
baking pan with non-stick spray.

2. In a large bowl, mix together the cake mix,
   pumpkin, eggs, water, oil, sugar and pumpkin
   pie spice. Pour batter into the prepared pan.
3. 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.
4. 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.
5. 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.
   26
6. Store in an airtight container in the refrigerator.