Pumpkin Magic Cake

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This moist Magic Pumpkin Cake features a creamy pumpkin layer and a fluffy yellow cake layer that magically swaps places as the cake bakes. To complete this amazing fall dessert, it's topped with decadent creamy sweet frosting as the top layer.

Prep Time30

Cook Time45

Chill Time4

Total Time5 15

Course: Dessert

Cuisine: American

Keyword: Pumpkin Magic Cake

Servings: servings

Calories: 386kcal

Ingredients

Cake Layer:

1 yellow cake mix plus Water, vegetable oil and eggs called for cake mix box

Pumpkin Layer:

15 ounces pumpkin puree 1 can (not pumpkin pie filling)
1 cup packed brown sugar
1 cup half-and-half
3 eggs
2 teaspoons pumpkin pie spice
½ teaspoon salt

Top Layer:

8 ounces cream cheese softened, 1 block
¾ cup confectioner’s sugar
1 teaspoon vanilla extract
⅛ teaspoons salt
2 cups heavy whipping cream
pumpkin pie spice

Instructions

Preheat oven to 350°F. Spray bottom of a 9 x 13 baking dish with cooking and set aside.
Make the cake layer: In bowl of an electric mixer add cake mix, water, vegetable oil, and eggs and mix for 2 minutes until ingredients are combined. Pour cake mixture into bottom of prepared baking dish.
Make the pumpkin layer: In another large mixing bowl, combine pumpkin puree, brown sugar, half and half, eggs, pumpkin pie spice and salt. Stir with whisk until smooth. Carefully pour pumpkin mixture over cake batter in baking dish. (Pour SLOWLY and make sure it covers the entire cake.)
Place baking dish in oven and bake 44 to 49 minutes or until toothpick inserted in center comes out clean. The middle shouldn’t be loose. Let cool for 30 minutes then refrigerate at least 4 hours or overnight.
Make top layer: In the bowl of an electric mixer, beat cream cheese, confectioner’s sugar, vanilla, and 1/8 teaspoon salt until creamy. Add heavy whipping cream and mix until stiff peaks form. Spread mixture over chilled cake.
Decorate by lightly dusting with pumpkin pie spice.

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