Start by heating your oven to 175°C so it’s ready when the batter is mixed. Prepare a 9×13-inch baking pan by greasing it well, and if your pan tends to stick, lightly dust it with a bit of flour.

In a large mixing bowl, add the cake mix, eggs, oil, pumpkin puree, water, brown sugar, pumpkin pie spice, allspice, cinnamon, and vanilla extract. Stir everything together until the batter is smooth and evenly blended, making sure there are no dry pockets. Once mixed, pour the batter into the prepared pan and spread it out evenly.

In another bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy. Gradually add the powdered sugar, continuing to beat until the filling is light and fluffy.

Drop spoonfuls of the cream cheese mixture over the pumpkin batter, spreading them out as evenly as you can. Sprinkle the chocolate chips across the top.

Using a knife, gently swirl the cream cheese mixture into the batter to create a marbled effect. Be careful not to over mix you want to see distinct swirls for that classic “earthquake” appearance.

Place the pan in the oven and bake for 45 to 50 minutes. The cake is ready when the center is set but still slightly soft, and the top looks cracked and uneven. If you insert a toothpick near the center, it should come out with a few moist crumbs rather than wet batter.

Let the cake cool completely in the pan before cutting. As it cools, the cream cheese filling will settle into rich, creamy pockets throughout. Slice into squares and serve.