I love this layered Pumpkin Magic Cake recipe. It’s moist yellow cake, pumpkin pie and pumpkin pie spice cool whip on top. This is the most delicious fall recipe and I can tell you that almost no one I know has ever had it before I served it. It’s such an awesome dessert!
Pumpkin Magic Cake
Ingredients You Will Need
(full amounts in recipe box below)
- yellow cake mix
- Ingredients listed on the back of the box
- pumpkin puree
- evaporated milk
- heavy cream
- eggs
- brown sugar
- pumpkin pie spice
- vanilla instant pudding mix (4 oz)
- pumpkin pie spice
- whole milk
- Cool Whip
Directions
- Preheat oven to 350 degrees.
- Prep a 9 X 13-inch cake pan by spraying with baking spray.
- Set aside cake pan.
- Prepared cake mix following the directions on the back of the box.
- Transfer the prepared cake into the cake pan. Set aside.
- Whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Continue to whisk until it is smooth.
- Gently pour this mixture over the unbaked cake mix.
- Set aside.
- Transfer the cake to the oven carefully.
- Bake at 350 degrees for 50-60 minutes.
- Check to make sure the cake is done by inserting a toothpick in the center and if it comes out clean the cake is set.
Frosting Directions
- Add the pudding mix into a large bowl, add the pumpkin spice, and pour in the milk.
- With a whisk begin to mix the ingredients until it begins to thicken.
- Add the cool whip, gently fold it in until it is completely combined.
- Scoop it all on top of the cake and spread it over the entire cake.
- Chill the pumpkin magic cake. Keep it in the refrigerator until ready to be served.
Pumpkin Magic Cake
Ingredients
Cake:
- 1 box yellow cake mix
- Ingredients listed on the back of the box
Pumpkin Pie:
- 2 cup pure pumpkin puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 large eggs
- 1 cup light brown sugar
- 1 tsp pumpkin pie spice
Frosting:
- 1 box vanilla instant pudding mix 4 oz
- 1 tsp pumpkin pie spice
- 1 cup cold whole milk
- 8 oz Cool Whip thawed
Instructions
- Preheat oven to 350 degrees.
- Prep a 9 X 13-inch cake pan by spraying with baking spray.
- Set aside cake pan.
- Prepared cake mix following the directions on the back of the box.
- Transfer the prepared cake into the cake pan. Set aside.
- Whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Continue to whisk until it is smooth.
- Gently pour this mixture over the unbaked cake mix.
- Set aside.
- Transfer the cake to the oven carefully.
- Bake at 350 degrees for 50-60 minutes.
- (Check to make sure the cake is done by inserting a toothpick in the center and if it comes out clean the cake is set.)
Frosting:
- Add the pudding mix into a large bowl, add the pumpkin spice, and pour in the milk.
- With a whisk begin to mix the ingredients until it begins to thicken.
- Add the cool whip, gently fold it in until it is completely combined.
- Scoop it all on top of the cake and spread it over the entire cake.
- Chill the cake. Keep it in the refrigerator until ready to be served.
Last Step:
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