Magic Pumpkin Cake

Easy layered pumpkin cake. The magic is in the way you put the cake mix in the pan first, then pour the pumpkin layer over before baking. The finished result is a beautifully layered pumpkin cake!

Photo by cquinn827
Adapted from thecountrycook.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thecountrycook.net

Ingredients

  • 1

    box vanilla cake mix (plus ingredients needed to make cake: eggs, oil, water)*

  • 1

    (30 ounce) can pumpkin pie mix

  • 1

    (12 ounce) can evaporated milk

  • 2

    Eggland's Best eggs

  • 1

    (3.5 ounce) box instant vanilla pudding

  • 2

    teaspoon pumpkin pie spice, divided use

  • 1

    cup cold milk

  • 1

    (8 ounce) tub whipped topping, thawed

Directions

Preheat oven to 350F degrees. Spray a 9x13 baking dish with non­stick 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 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. And 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 with teaspoon pumpkin pie spice. Then pour in cold milk. Whisk mixture until pudding begins to thicken. Then gently fold whipped topping into the pudding. Spread topping onto cooled cake. You can serve it immediately but I would recommend popping it in the fridge for at least an hour. Optional: Sprinkle some mini cinnamon chips on top of finished cake. Keep refrigerated if not eating immediately.

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