Pumpkin Layered Magic Cake Food

PUMPKIN MAGIC CAKE

Steps:

• 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.)

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.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.