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Pumpkin Magic Cake
This Pumpkin Magic Cake is a delightful dessert surprise, with layers of pumpkin pie and moist yellow cake that magically form as it bakes.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 Slices
Calories: 380 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cake
- 1 box yellow cake mix plus ingredients listed on box
For the Pumpkin Pie
- 2 cups pumpkin puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 large eggs
- 1 cup light brown sugar
- 1 tsp pumpkin pie spice
For the Frosting
- 1 box vanilla instant pudding mix 3.4 oz box
- 1 tsp pumpkin pie spice
- 1 cup whole milk cold
- 8 oz whipped topping such as cool whip (thawed)
Instructions
To Make the Cake:
- Preheat oven to 350 degrees and coat a 9x13" baking dish with non-stick spray.
- Prepare cake batter according to the directions on the back of the box and pour in prepared pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice, until smooth.
- Gently pour the pumpkin mixture on top of the unbaked cake batter.
- Carefully place the pan in oven and bake for 50-60 minutes at 350°F. Check cake with a toothpick to ensure doneness.
Cup of Yum
To Make the Frosting:
- In a large bowl, combine the pudding mix, pumpkin pie spice, and milk. Whisk together until the mixture starts to thicken.
- Fold in the whipped topping until combined and fluffy.
- Scoop frosting onto the baked and cooled cake, spreading evenly.
- Refrigerate until ready to serve.
Notes
- Nutrition information is an estimate.
- Prep Tips:
- Pumpkin - Be sure to use pumpkin puree or 100% real pumpkin for this recipe, NOT pumpkin pie filling. We are essentially making our own pumpkin pie filling, so you want to start with plain pumpkin. Pumpkin pie filling already has sweeteners and spices added, so that would be too much in this recipe.
- Whipped Topping - For the frosting, it is important to use whipped topping versus real dairy whipped cream. Whipped topping, such as Cool Whip, is made with stabilizers that will help it keep its shape and hold up for a couple days in the fridge, if needed. Whipped cream will "fall" and become more liquid over time.
- Storage - Keep cake covered and in the fridge until you're ready to serve. Leftovers can be stored in the refrigerator for 2-4 days.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
72g
(24%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
66mg
(22%)
Sodium
425mg
(18%)
Potassium
242mg
(7%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
6660IU
(133%)
Vitamin C
2mg
(2%)
Calcium
206mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 72g | 24% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 425mg | 18% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 6660IU | 133% |
| Vitamin C | 2mg | 2% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.