Description
This Pumpkin Magic Cake is a dreamy fall dessert with layers of yellow cake, pumpkin custard, and a whipped spice topping.
Ingredients
1 box yellow cake mix, plus ingredients required to make (eggs, water, oil)
15 oz Pumpkin Puree (not pie filling)
½ cup evaporated milk
½ cup heavy cream
3 large eggs
1 cup brown sugar
1 tsp pumpkin pie spice
3.4 oz vanilla instant pudding mix
1 tsp pumpkin pie spice
1 cup cold milk
8 oz Cool Whip, thawed
Instructions
1. Preheat oven to 350°F and grease a 9×13″ pan. Prepare the cake mix as instructed and pour it into the pan. Do not bake yet.
2. In a bowl, mix pumpkin puree, evaporated milk, cream, eggs, brown sugar, and spice until smooth. Gently pour over the cake batter.
3. Bake for 50–60 minutes until the center is just set. A toothpick should come out clean from the cake layer.
4. Cool completely to room temperature.
5. In another bowl, whisk pudding mix, pumpkin spice, and cold milk until it thickens.
6. Fold in Cool Whip gently. Spread the mixture over the cooled cake.
7. Refrigerate or serve immediately. Store covered for up to 3 days.
Notes
Make sure not to overmix the frosting. Let the cake cool fully before frosting for best results. Always use pure pumpkin, not pie filling.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Pumpkin Magic Cake, easy fall dessert, pumpkin layer cake