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Magic Pumpkin Cake
Magic Pumpkin Layer Cake is vanilla cake on the bottom with pumpkin pie filling layered on top and finished with cinnamon whipped topping.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
12
Calories
339
kcal
Author
Brandie @ The Country Cook
Ingredients
15.25
ounce
box vanilla cake mix
ingredients needed to make cake mix: eggs, oil and water
(use the amounts given on the back of the box)
30
ounce
can Pumpkin Pie Filling Mix
12
ounce
can evaporated milk
2
large
eggs
3.5
ounce
box instant vanilla pudding
2
teaspoons
pumpkin pie spice,
divided use
1
cup
cold milk
8
ounce
tub whipped topping
thawed (COOL WHIP)
Instructions
Preheat oven to 350F degrees. Spray a 9 x13 baking dish with non-stick cooking spray.
Prepare cake mix according to package directions (using eggs, oil & water).
Pour cake batter into prepared baking dish (don't bake yet!)
Combine contents of can of pumpkin pie mix with eggs and evaporated milk and one teaspoon pumpkin pie spice. Stir well.
Slowly pour the pumpkin pie mix evenly right onto the cake batter (over the entire cake).
Bake for about 50-60 minutes.
The cake will look a little darker than what you're used to and that’s normal. (fear not - there will be layers under there!)
Allow cake to cool completely - at least a couple of hours. Once cake is cooled, begin making topping.
Combine package of instant pudding, pumpkin pie spice and cold milk. Whisk mixture until pudding begins to thicken.
Then gently fold whipped topping into the pudding. Spread topping onto cooled cake.
Cool cake in the refrigerator for about an hour before slicing and serving.
Video
Notes
Optional: Sprinkle some mini cinnamon chips on top of finished cake. Keep refrigerated if not eating immediately.
You can serve it immediately but I would recommend popping it in the fridge for at least an hour.
Nutrition
Calories:
339
kcal
|
Carbohydrates:
64
g
|
Protein:
6
g
|
Fat:
6
g
|
Sodium:
525
mg
|
Fiber:
6
g
|
Sugar:
30
g