Pumpkin Magic Cake has a layer of pumpkin pie on the bottom, a layer of cake in the middle, finished off with a sweet layer of pumpkin pie spiced frosting on top.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 378kcal
Author: Shawn
Ingredients
For the Cake
1boxyellow cake mix, plus ingredients required to make (eggs, water, oil)
Preheat oven to 350 degrees F. Lightly grease a 9x13" cake pan and set aside. Prepare box of cake mix according to package instructions, then pour into a prepared cake pan. DO NOT BAKE. Set aside.
For The Pumpkin Filling
In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
For The Frosting
Place the vanilla pudding mix into a medium bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake.
You can serve now, or chill the cake until ready to serve. Keep frosted cake stored with a cover in the fridge for up to 3 days.
Video
Notes
Before baking the cake, you can place it on top of a rimmed baking sheet just in case any of the cake spills over the edge of the pan while baking.FAQ:
After you are done baking the cake, it may look like it did not settle into layers, but it has! Frost it, cut it, and marvel at it's awesomeness.
Cake can be prepared up to 72 hours in advance. Cover and chill in fridge until ready to serve.