Pumpkin Magic Cake with Vanilla Cream Cheese Frosting is a must make recipe for the upcoming fall baking season!
Once you try this recipe theres no going back to regular ole pumpkin pie, I promise. Its such a scrumptious dessert that everyone will be drooling over.
This will be your new favorite pumpkin recipe! The layers of delicious pumpkin pie and a layer of spice cake topped with luscious vanilla cream cheese frosting is a match made in heaven.
Looking for the ultimate dessert for Thanksgiving?! Look no further because you have found the perfect one right here!
This recipe is to die for. Sweet and moist, it’s like a pie and a cake combined into one incredible dessert!
It has become a highly requested dessert every time pumpkin season rolls around and my family starts asking when I’m going to make it- I am just as excited to make it as they are to eat it 😉
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Pumpkin Magic Cake
Ingredients
Cake:
- 1 box of yellow cake mix
- Ingredients listed on the back of the box.
Pumpkin Pie Ingredients:
- 2 C pure pumpkin puree
- 1/2 C evaporated milk
- 1/2 C heavy cream
- 3 large eggs
- 1 C light brown sugar
- 1 tsp pumpkin pie spice
Frosting Ingredients:
- 1 box vanilla instant pudding mix 4 oz
- 1/4 cup cream cheese softened
- 1 tsp pumpkin pie spice
- 1 C cold whole milk
- 1 container Cool Whip 8 oz (thawed)
Instructions
Cake Directions
- Preheat oven to 350 degrees.
- Prep a 9 X 13-inch cake pan by spraying with baking spray.
- Set aside cake pan.
- Prepared cake mix following the directions on the back of the box.
- Transfer the prepared cake into the cake pan. Set aside.
- Whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Continue to whisk until it is smooth.
- Gently pour this mixture over the unbaked cake mix.
- Set aside.
- Transfer the cake to the oven carefully.
- Bake at 350 degrees for 50-60 minutes.
- (Check to make sure the cake is done by inserting a toothpick in the center and if it comes out clean the cake is set.)
Frosting directions:
- Add the pudding mix into a large bowl, add the pumpkin spice, and pour in the milk.
- With a whisk begin to mix the ingredients until it begins to thicken.
- Add the cool whip and cream cheese then gently fold it in until it is completely combined.
- Scoop it all on top of the cake and spread it over the entire cake.
- Chill the cake. Keep it in the refrigerator until ready to be served.
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