Magic Pumpkin Cake Food

PUMPKIN MAGIC CAKE

Steps:

• Preheat oven: Preheat Oven to 350°F.
• Prepare the Cake: Mix according to package instructions or using the ingredients in the cake layer, then pour into a lightly greased 9x13-inch cake pan. DO NOT BAKE. Set aside.
• Combine Wet Ingredients: In another bowl whisk together the ingredients for the pumpkin pie layer until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix.
• Bake: Carefully place the cake pan into the oven and bake for 50-60 minutes or until the center is no longer jiggly and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal so don't worry, it's not burnt. You'll notice the cake layer is on top now. Let the cake cool to room temperature.
• Make the Frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starts to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake.
• Serve: Cut into slices and serve immediately or chill the cake for a couple hours.

PUMPKIN LAYERED MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
• In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
• Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
• In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

OLD WITCHES MAGIC PUMPKIN NUT CAKE

Steps:

• Beat together eggs, oil, water and pumpkin.
• Add flour, sugar, baking soda, salt, nutmeg, cinnamon, raisins and walnuts.
• Mix and pour into 2 loaf pans.
• Bake at 350 for 1 1/4 hours.
• Cool, then remove from pans.
• Beat together cream cheese, butter, vanilla and icing sugar.
• Spread over cakes.
• Sprinkle with chopped walnuts if desired.

MAGIC PUMPKIN CAKE RECIPE

Steps:

• Preheat oven to 350°F.
• Prepare cake as instructed on package and pour into a greased 9x13 pan. Set aside.
• In a medium bowl add pumpkin, evaporated milk, cream, eggs, and brown sugar and whisk until smooth. Pour over the cake mix in the 9x13 pan.
• Bake for an hour (or until it not longer jiggles in the middle).
• Let cool. Make frosting by whisking together the white chocolate pudding mix, pumpkin pie spice and milk until smooth.
• Fold in Cool Whip and mix well.
• Spread over cooled cake and top with white chocolate curls.
• Refrigerate until ready to serve. ENJOY!

PUMPKIN MAGIC CAKE

Steps:

• Preheat oven to 350 degrees
• Spray a 9x13 pan with nonstick spray.
• In a large bowl place the cake mix ingredients (substituting milk for water). So for my cake mix, it called for ½ cup vegetable oil, 1 cup water, and 3 eggs. I substituted one cup of milk in place of the water.
• Mix per the package instructions. For my cake mix, it was on medium for two minutes.
• Pour the cake batter into the prepared 9x13 pan. Set aside.
• In a medium-size bowl place the pumpkin puree, evaporated milk, pumpkin pie spice, eggs, and brown sugar. Whisk together until smooth.
• SLOWLY pour the pumpkin mixture right on top of the cake mix, over the whole cake. The key is to pour this slowly and drizzle it all over the top of the cake, along the edges so it covers the top. It will already begin to sink.
• Bake for 50 minutes to one hour or until no longer loose in the middle. (Mine took 50 minutes.)
• While the cake is cooling in a large bowl whisk together the pudding mix, milk, and pumpkin pie spice until smooth.
• Fold in the Cool Whip until combined.
• Spread over the cooled cake.
• Refrigerate until ready to serve.

MAGIC PUMPKIN BUCKLE

Steps:

• Pour butter into a 13x9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan. , In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar. , Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean and the top is golden brown.

PUMPKIN PIE MAGIC CAKE

Steps:

• Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin.
• Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl.
• Using the same mixing bowl, whisk the egg yolk and brown sugar until paler in colour.
• Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined.
• Add the melted butter and whisk for 1 minute.
• Add flour and mix on slow to incorporate.
• Then add the evaporated milk in slowly to the mixture mixing.
• Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white.
• Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
• Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
• Combine milk, pumpkin, and vanilla extract in a bowl.
• Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
• Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
• Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
• Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.