Pumpkin Magic Cake
Craving something cozy and sweet? This Pumpkin Magic Cake brings together the best of fall flavors in a single slice. With its fluffy layers and creamy topping, it's the perfect dessert for gatherings or quiet nights at home. You'll want to make this delightful cake tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 box yellow cake mix plus ingredients required to make (eggs, water, oil)
- 15 oz pumpkin puree not pumpkin 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 or substitute with sugar-free version
- 1 cup cold milk
- 8 oz Cool Whip thawed
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9x13-inch cake pan and set it aside.
- Prepare the yellow cake mix according to the package instructions and pour into the prepared cake pan. Do not bake yet; set aside.
- In another bowl, whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice until smooth.
- Pour the pumpkin pie mixture over the cake batter in the pan, ensuring an even layer.
- Bake in the oven for 50 to 60 minutes or until the center is set and a toothpick comes out clean.
- Once baked, allow the cake to cool to room temperature before proceeding.
- In a medium bowl, combine the vanilla pudding mix with cold milk and whisk until thick.
- Gently fold in the Cool Whip until the mixture is smooth and creamy.
- Spread the whipped mixture over the cooled cake. Chill until ready to serve.
Notes
- Tip 1: After baking, the cake may look unsettled, but it has layered perfectly - just frost and enjoy!
- Tip 2: Cake can be prepared up to 72 hours in advance; cover and chill until ready to serve.