Creamy Pumpkin Chile Spice Cake

Cream Cheese Blend

• 1 lb cream cheese
• 1 egg
• 1 tsp vanilla
• ¼ cup sugar

  Cake Mix

• 1 large can pumpkin pie filling
• 1 cup sugar
• 1 egg
• 1/3 cup oil
• 1¼ cup AP flour
• 1 tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• 1 cup chopped green chile, drained
• 1 cup chopped walnuts
• 1 cup crushed graham crackers

1. Whip 1 lb. room temperature cream cheese with 1 egg, 1 tsp vanilla and 1 cup of sugar. Set aside.
2. Mix all dry ingredients (sugar, flour, baking powder, baking soda, salt).
3. Mix wet ingredients (pumpkin pie filling, oil, egg, green chile).
4. Combine mixtures together, mix well.
5. For crunch topping: In food processor, blend up graham crackers and chopped walnuts. Set aside.
6. Preheat oven to 375°.
7. Butter and pan spray a 9” x 13” cake pan.
8. Pour in cake mix.
9. Dollop ½ of the cream cheese mixture around the cake (reserve the rest for cake frosting).
10. Use a butter knife to cut the cream cheese mixture into the cake to create marbling effect (do not cut through to the bottom).
11. Bake for 30 minutes or until toothpick is clean.
12. Once cooled, use the last ½ of cream cheese mixture to spread lightly and evenly over the top of the cake.
13. Finally, sprinkle cake with crunch topping.
14. Cut and serve!