Pumpkin Spice Earthquake Cake

1 box Betty Crocker Spice Cake Mix

3 large eggs

1 cup pumpkin puree (canned)

3/4 cup water

1/2 cup vegetable oil or applesauce

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 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. Store in an airtight container in the refrigerator.