1-Preheat oven to 350°F (175°C). Spray a 9×13 inch baking pan with non-stick cooking spray to get started on a smooth bake.

2-In a large bowl, combine the spice cake mix, canned pumpkin, eggs, water, vegetable oil, granulated sugar, and pumpkin pie spice. Mix using a hand mixer or whisk until well combined, and don’t forget to scrape down the sides and bottom of the bowl.

3-Pour the batter into the prepared baking pan, spreading it evenly for that perfect base.

4-In a microwave-safe bowl, melt the butter for 30 seconds until it’s ready to use.

5-In a separate bowl, beat the room temperature cream cheese with the melted butter using a hand mixer until smooth and creamy.

6-Add the powdered sugar to the cream cheese mixture and beat until well combined, creating a luscious filling.

7-Spoon dollops of the cream cheese filling over the pumpkin cake batter in the pan. Using a knife or skewer, gently swirl the cream cheese filling into the batter for that signature earthquake effect.

8-If desired, sprinkle the milk chocolate chips (or your substitute) over the top to add a fun, chocolatey twist.

9-Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, giving you a moist and delicious result.

10-Allow the cake to cool almost completely before cutting to avoid a too-soft texture, and trust me, the wait is worth it.

11-Store leftovers covered with plastic wrap in the refrigerator due to the cream cheese filling, keeping it fresh for later.