I don't know about you but I'm ready for fall. Well, maybe not the shorter days that come with fall. I am a daytime, warm, sunshine-loving kinda gal. But I'm definitely ready for fall flavors. I love those fall smells of apples, cinnamon and clove (and of course, pumpkin). If you hang out on Pinterest much, this season is usually referred to over there as the season of pumpkin-everything! So, true, right? It's because pumpkin is good y'all! We get excited. Kinda like bacon. You just say the word and you have everybody's attention!
So when I saw my folks at Kroger putting out the cans of canned pumpkin pie filling this past week, I knew I had to figure out something to make with it. Of course, I coulda just made pumpkin pie, right? But ya know, my brain is always thinking of fun twists on classics that y'all might love too. And so, enter the Magic Pumpkin Cake, a.k.a., Pumpkin Layer Cake. Layers of pumpkin pie, vanilla cake and pumpkin pie-spiced whipped topping. Hello sweet pumpkin cake! Where have you been all my life?Why is it magic? Well, because you actually pour the cake batter in first and the pumpkin pie filling in second - but after it bakes - the pumpkin layer ends up on bottom and the cake layer on top. So obviously, no magic happpening here, it's just because the pumpkin layer weighs more than the cake layer so it sinks to the bottom of the baking dish. But baking it this way allows everything to cook evenly without any layer being under-done or overcooked. Do yourself a flavor - make this!