Pumpkin Magic Cake
User Reviews
5
Pumpkin Magic Cake
Description
The Pumpkin Magic Cake utilizes a boxed yellow cake mix as its base, which is prepared and spread in a 9x13-inch pan. Over this, a pumpkin pie mixture made from pure pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice is poured. This layering bakes together at 350°F for about an hour, developing distinct layers as the pumpkin filling sets.
Once baked and cooled, the cake is topped with a blend of vanilla instant pudding mix, pumpkin pie spice, cold milk, and Cool Whip, whipped together until thick and spreadable. This topping adds a creamy, light finish with additional pumpkin spice notes.
The resulting dessert offers a moist and tender cake layer, a smooth and flavorful pumpkin custard middle, and a creamy spiced topping. It works well chilled and can be served as a seasonal dessert for holiday menus or casual fall meals.
Care is needed when layering the pumpkin mixture over the cake batter to avoid mixing layers. Checking doneness with a toothpick ensures the cake is properly set. Chilling before serving helps the topping firm and enhances the texture contrast.
Ingredients
Cake
- 1 box yellow cake mix Ingredients listed on the back of the box
Pumpkin Pie
- 2 cup pumpkin puree pure
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 large egg
- 1 cup brown sugar light
- 1 tsp pumpkin pie spice
Topping
- 1 (4 oz) box vanilla instant pudding mix
- 1 tsp pumpkin pie spice
- 1 cup milk cold, whole
- 8 oz Cool Whip thawed
Instructions
- Preheat oven to 350 degrees. Prep a 9 X 13-inch cake pan by spraying it 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.)
Topping
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 321mg | 13% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 5000IU | 100% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 153mg | 15% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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