It's nearly Halloween, and I realized I still haven't made any pumpkin recipes! How is that possible? So I quickly ran through everything I have pinned on Pinterest with pumpkin, and I came back across this recipe (thanks, self!). I'm not quite ready to jump on the Thanksgiving pumpkin pie train, but this layered cake makes a really pretty and delicious dessert option for fall.
Note: I replaced the Cool Whip in the original recipe with real whipped cream. If you're curious why, research the ingredients in Cool Whip. Trust me on this.
Pumpkin Magic Cake
Adapted from Lil Luna blog
1 (15.25-ounce) box yellow cake mix PLUS ingredients needed to make - eggs, water, oil
1 (15-ounce) can pumpkin puree
½ cup evaporated milk
½ cup heavy cream
3 large eggs
1 cup lightly packed brown sugar
1 teaspoon pumpkin pie spice
Frosting:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 (3.4-ounce) box white chocolate instant pudding mix
1 teaspoon pumpkin pie spice
1 cup cold whole milk
White chocolate curls
Preheat oven to 350°F.
Prepare cake as instructed on package and pour into a greased 9x13-inch cake pan. Set aside.
In a medium bowl, combine pumpkin puree, evaporated milk, heavy cream, eggs, and brown sugar and whisk until smooth. Pour all over the cake mix. Bake for an hour (or until it no longer jiggles in the middle). Let cool.
Whip heavy cream and powdered sugar until stiff peaks form; set aside. Make frosting by whisking together the white chocolate pudding mix, pumpkin pie spice, and milk until smooth. Quickly fold in whipped cream and mix well. Spread over the cooled cake and top with white chocolate curls. Refrigerate until ready to serve.
Frosting:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 (3.4-ounce) box white chocolate instant pudding mix
1 teaspoon pumpkin pie spice
1 cup cold whole milk
White chocolate curls
Preheat oven to 350°F.
Prepare cake as instructed on package and pour into a greased 9x13-inch cake pan. Set aside.
In a medium bowl, combine pumpkin puree, evaporated milk, heavy cream, eggs, and brown sugar and whisk until smooth. Pour all over the cake mix. Bake for an hour (or until it no longer jiggles in the middle). Let cool.
Whip heavy cream and powdered sugar until stiff peaks form; set aside. Make frosting by whisking together the white chocolate pudding mix, pumpkin pie spice, and milk until smooth. Quickly fold in whipped cream and mix well. Spread over the cooled cake and top with white chocolate curls. Refrigerate until ready to serve.
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