Yield: 16 servings
Pumpkin Magic Cake
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Pumpkin Magic Cake is a must for the holidays. The yellow cake and pumpkin pie layers magically separate into a delicious treat.
Ingredients
For the Cake layer:
- 1 box yellow cake mix
- 1 cup water
- ½ 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
- ½ tsp kosher salt
- 1 tsp ground ginger
- ½ tsp ground cloves
For the frosting:
- 1 tub (16 oz) Cool Whip, thawed
Instructions
- Preheat oven to 350 degree F. Spray 13x9 baking dish with non-stick baking spray. Set aside.
- Prepare cake layer by blending ingredients together until smooth. Beat 2 minutes and pour into prepared baking dish.
- 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.
- 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!
- Swap out the cool whip for Homemade Whipped Cream
Nutrition Information:
Yield:
16Serving Size:
1Amount 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.