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Pumpkin Magic Cake

Pumpkin magic cake bakes yellow cake mix beneath a smooth, spiced pumpkin layer in one 9x13-inch dish. Once cooled and finished with whipped topping, it has a soft cake base and creamy pumpkin center.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Prepare the cake layer
  • 1 package (15.25 oz) yellow cake mix
  • 6 eggs large, divided between the cake and pumpkin layers
  • 1 cup water
  • 0.5 cup vegetable oil
Make the pumpkin layer
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (12 oz) evaporated milk
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt
For the topping
  • 1 tub (8 oz) whipped topping frozen, thawed

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Prepare the cake layer
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, beat the cake mix, 3 eggs, water, and oil with an electric mixer on low for 30 seconds, then on medium for 2 minutes.
  4. Pour the batter into the prepared dish and spread it evenly.
Make the pumpkin layer
  1. In a separate bowl, whisk the remaining 3 eggs with the pumpkin, evaporated milk, sugar, cinnamon, ginger, cloves, and salt until smooth.
  2. Pour the pumpkin mixture evenly over the cake batter.
Bake and finish
  1. Bake for 50–60 minutes, until the cake layer is golden and a toothpick inserted into it comes out clean, and the pumpkin layer is set and reaches 160°F in the center.
  2. Cool completely in the pan on a wire rack, about 2 hours.
  3. Spread the thawed whipped topping evenly over the cooled cake.

Notes

For neat slices, cool the cake completely before spreading on the topping. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the topping can lose its texture. For a gluten-free version, use a certified gluten-free yellow cake mix.