Pumpkin Layered Magic Cake Recipe


Ingredients:

Cake Layer:

  • 1 box Betty Crocker Super Moist Yellow cake mix
  • water, vegetable oil and eggs called for cake mix box

Pumpkin Layer:

  • 1 can (15 oz.) pumpkin
  • 1 cup packed brown sugar
  • 1 cup half and half
  • 3 eggs
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt

Topping:

  • 1 package (8oz.) cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 2 cups heavy whipping cream
  • pumpkin pie spice
  • can substitute the topping ingredients for a container of store bought Cool Whip, if desired

Instructions:

  1. Heat oven to 350 degrees F. Spray a 9x13 inch pan with cooking spray.
  2. In a large bowl, beat cake layer ingredients with electric mixer on medium speed for two minutes, scraping bowl occasionally. Pour into pan.
  3. In another large bowl, mix pumpkin layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
  4. Bake 44-49 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours.
  5. In a large bowl, beat cream cheese, powdered sugar, vanilla and salt until smooth. Add whipping cream; beat until smooth and stiff peaks form. Spread over chilled cake. OR, if using store bought Cool Whip, spread evenly on chilled cake.
  6. Sprinkle lightly with pumpkin pie spice. Store loosely covered in refrigerator. 

      Recipe & photo adapted from bettycrocker.com