Yield: 16 servings

Pumpkin Magic Cake

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

Pumpkin Magic Cake with three distinct layers.

Ingredients

For the Cake layer:

  • 1 box yellow cake mix
  • 1 cup water
  • 1/2 cup canola oil
  • 3 large eggs

For the pumpkin layer:

  • 1 can (15 oz) pure pumpkin
  • 1 cup heavy cream
  • 3 large eggs
  • 1 cup light brown sugar, packed
  • 2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves

For the frosting:

  • 1 tub (16 oz) Cool Whip, thawed

Instructions

  1. Preheat oven to 350 degree F. Spray 13x9 baking dish with non-stick baking spray. Set aside.
  2. Prepare cake layer by blending ingredients together until smooth. Beat 2 minutes and pour into prepared baking dish.
  3. For the pumpkin layer, combine ingredients and beat until smooth. Pour into cake layer. Pumpkin will sink down to the bottom, as it should. No need to swirl or smooth.
  4. Bake for 60 minutes. Remove from oven and cool completely. The cake will look a little more "done" than usual, that's okay. Frost cooled cake with Cool Whip and refrigerate until ready to serve (at least 4 hours or overnight). ENJOY!

Notes

If you want to try Shawn's original frosting recipe, check it out here! It's worth trying!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 308Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 87mgSodium: 346mgCarbohydrates: 40gFiber: 1gSugar: 26gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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