Pumpkin Magic Cake
User Reviews
5
Pumpkin Magic Cake
Description
This Pumpkin Magic Cake uses a boxed yellow cake mix prepared according to package instructions as the base layer in a 9x13 pan. A mixture of canned pumpkin puree, evaporated milk, heavy cream, eggs, and brown sugar is whisked smooth and poured over the batter. Baking for about an hour allows the custard to set while the cake cooks through, resulting in a distinct cake and pumpkin custard combination.
The frosting is made by whisking white chocolate instant pudding mix with pumpkin pie spice and milk until smooth, then folding in Cool Whip for lightness. This cream is spread over the cooled cake and decorated with white chocolate curls to complement the pumpkin flavors and add texture.
Chill the finished cake before serving to allow the custard and frosting layers to firm up. The cake can be made one to two days ahead, stored covered in the fridge for up to a week. This layered dessert balances moist cake with pumpkin spice creaminess, suitable for autumn or holiday gatherings.
Ingredients
- 1 (15.25-ounce) box yellow cake mix PLUS ingredients on the back of the box - eggs, water, oil
- 1 (15-ounce) can pumpkin puree
- ½ cup evaporated milk
- ½ cup heavy whipping cream
- 3 egg
- 1 cup brown sugar
Frosting
- 1 (3.3-ounce) box white chocolate instant pudding mix
- 1 teaspoon pumpkin pie spice
- 1 cup milk cold
- 1 cup Cool Whip
- white chocolate curls
Instructions
- Preheat oven to 350°F.
- Prepare the cake as instructed on the package and pour it into a greased 9x13 pan. Set aside.
- In a medium bowl add pumpkin, evaporated milk, cream, eggs, and brown sugar and whisk until smooth. Pour it over the cake batter in the 9x13 pan.
- Bake for an hour (or until it no longer jiggles in the middle).
- Let cool. Make frosting by whisking the white chocolate pudding mix, pumpkin pie spice, and milk until smooth.
- Fold in Cool Whip and mix well.
- Spread over cooled cake and top with white chocolate curls.
- Refrigerate until ready to serve. ENJOY!
Notes
- This cake can be made 1-2 days in advance and stored in the refrigerator.
- Cover leftovers and keep refrigerated for 5-7 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 415mg | 17% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 5790IU | 116% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 186mg | 19% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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