Pumpkin Magic Cake
Pumpkin Magic Cake is a layered dessert made easy with canned pumpkin and yellow cake mix. Enjoy our simple pumpkin dessert this fall!
Servings: 12
Ingredients
- 1 box Yellow Cake Mix plus box ingredients
- 15 oz Pumpkin Puree
- 12 oz Evaporated Milk
- 2 Eggs
- 1 box 3.5 oz Instant Vanilla Pudding
- 2 tsp Pumpkin Pie Spice divided
- 1 cup cold Milk
- 8 oz Whipped Topping
Instructions
- Preheat oven to 350.
- Grease a 9x13" baking dish. Set aside.
- Prepare cake mix according to box directions (using eggs, oil & water).
- Pour cake batter into prepared baking dish.
- In a large bowl, mix together pumpkin puree, eggs, evaporated milk and 1 1/2 teaspoons pumpkin pie spice.
- Gently pour the pumpkin mix over the entire layer of cake batter. Bake for about 50-60 minutes.
- Allow cake to cool completely.
- In a large bowl, whisk together pudding mix and 1/2 teaspoon pumpkin pie spice.
- Whisk in milk until pudding starts to thicken.
- Fold whipped topping into the pudding.
- Evenly spread mixture onto top of cake.
Notes
You will want to keep this pumpkin cake refrigerated until ready to serve.
Nutrition
Calories: 250kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 341mg | Potassium: 215mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5669IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 2mg