Pumpkin Magic Cake

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

Cake Ingredients

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• 1 box of yellow cake mix
• Ingredients listed on the back of the box

Pumpkin Pie Ingredients

• 2 C pure pumpkin puree
• 1/2 C evaporated milk
• 1/2 C heavy cream
• 3 large eggs
• 1 C light brown sugar
• 1 tsp pumpkin pie spice

Frosting Ingredients

• 1 box vanilla instant pudding mix (4 oz)
• 1 tsp pumpkin pie spice
• 1 C cold whole milk
• 1 container Cool Whip (8 oz) (thawed)

Directions

1. Preheat oven to 350 degrees.
2. Prep a 9 X 13-inch cake pan by spraying with baking spray.
3. Set aside cake pan.
4. Prepared cake mix following the directions on the back of the box.
5. Transfer the prepared cake into the cake pan. Set aside.
6. Whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Continue to whisk until it is smooth.
7. Gently pour this mixture over the unbaked cake mix.
8. Set aside.
9. Transfer the cake to the oven carefully.
10. Bake at 350 degrees for 50-60 minutes.
11. 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

1. Add the pudding mix into a large bowl, add the pumpkin spice, and pour in the milk.
2. With a whisk begin to mix the ingredients until it begins to thicken.
3. Add the cool whip, gently fold it in until it is completely combined.
4. Scoop it all on top of the cake and spread it over the entire cake.
5. Chill the pumpkin magic cake. Keep it in the refrigerator until ready to be served.

Pumpkin Magic Cake

 

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Author: Jill

Ingredients

• Cake Ingredients
• 1 box of yellow cake mix
• Ingredients listed on the back of the box
• Pumpkin Pie Ingredients
• 2 C pure pumpkin puree
• ½ C evaporated milk
• ½ C heavy cream
• 3 large eggs
• 1 C light brown sugar
• 1 tsp pumpkin pie spice
• Frosting Ingredients
• 1 box vanilla instant pudding mix (4 oz)
• 1 tsp pumpkin pie spice
• 1 C cold whole milk
• 1 container Cool Whip (8 oz) (thawed)

Instructions

1. Directions
2. Preheat oven to 350 degrees.
3. Prep a 9 X 13-inch cake pan by spraying with baking spray.
4. Set aside cake pan.
5. Prepared cake mix following the directions on the back of the box.
6. Transfer the prepared cake into the cake pan. Set aside.
7. Whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Continue to whisk until it is smooth.
8. Gently pour this mixture over the unbaked cake mix.
9. Set aside.
10. Transfer the cake to the oven carefully.
11. Bake at 350 degrees for 50-60 minutes.
12. (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.)
13. Frosting directions
14. Add the pudding mix into a large bowl, add the pumpkin spice, and pour in the milk.
15. With a whisk begin to mix the ingredients until it begins to thicken.
16. Add the cool whip, gently fold it in until it is completely combined.
17. Scoop it all on top of the cake and spread it over the entire cake.
18. Chill the cake. Keep it in the refrigerator until ready to be served.

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