PUMPKIN MAGIC CAKE
This Pumpkin Magic Cake is made of two delicious layers, one of vanilla cake and a layer of pumpkin pie! As it bakes the pumpkin layer falls to the bottom, thus the magic! Finally, this cake is finished off with a luscious pudding frosting.
Provided by Joanna Cismaru
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 slice, Calories 337 kcal, Carbohydrate 40 g, Protein 6 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 160 mg, Sugar 35 g, Fiber 1 g
PUMPKIN PIE MAGIC CAKE
Pumpkin Pie Magic Cake only has 5 ingredients but it tastes completely homemade! It tastes like it is part pumpkin pie and part spice cake!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 350f degrees.
- Lightly spray the bottom only of a 9x13" baking dish with nonstick cooking spray.
- In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs.
- Then mix in cake mix and melted butter. Mix for a full 2 minutes.
- Pour batter into prepared baking dish and bake for about 45-55 minutes (center of the cake shouldn't be jiggly.)
- Allow cake to cool completely then spread the frosting on top.
- Cut into 12 squares and serve!
Nutrition Facts : Calories 345 kcal, Carbohydrate 32 g, Protein 3 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 95 mg, Sodium 439 mg, Sugar 20 g, ServingSize 1 serving
PUMPKIN PIE MAGIC CAKE
Is it cake or is it pie? From Not Quite Nigella: http://www.notquitenigella.com/2015/11/17/pumpkin-pie-magic-cake/
Provided by Carolyn M.
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 803.1, Fat 49.2, SaturatedFat 29.3, Cholesterol 314.1, Sodium 521.4, Carbohydrate 74.5, Fiber 1.2, Sugar 40.9, Protein 18
PUMPKIN PIE CAKE
A variation of pumpkin pie that can be handy when there's no time to make a crust. The cake mix forms a 'cookie crust' for this pie made in a cake pan. Recipe courtesy of CooksRecipes.
Provided by Stacky5
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease a 13 x 9 x 2-inch baking pan.
- Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan.
- In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture.
- Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack.
- Cut into squares and top with sweetened whipped cream if desired.
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