Sunday, November 10, 2019
This cake is called “magic cake” because the pumpkin layer sinks to the bottom while it’s baking. It’s really cool – kind of like a science experiment. My mom says it has something to do with the cake batter being really liquid-y, and the pumpkin layer being heavier and more dense.
You also bake it in the oven for a really long time compared to other cakes, and while it’s baking for so long, the pumpkin layer starts to sink down to the bottom. Neat, huh? Just like magic! If you like Pumpkin, you’ll love this recipe!
Course : Dessert
Cuisine : American
Prep Time : 15 minutes
Cook Time : 1 hour
Total Time : 1 hour 15 minutes
Servings : 12
Ingredients
- 1 box yellow cake mix PLUS ingredients needed to make - eggs, water, oil
- 15 oz can pumpkin puree
- 1/2 c evaporated milk
- 1/2 c heavy cream
- 3 eggs
- 1 c brown sugar
Frosting
- 1 box white chocolate instant pudding mix 3.4 oz
- 1 tsp pumpkin pie spice
- 1 c cold milk
- 1 c cool whip
- white chocolate curls
Instructions
- Preheat oven to 350 degrees.
- 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 all over the cake mix in the 9x13 pan.
- Bake for an hour (or until it not longer jiggles in the middle).
- Let cool and 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.
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