Pumpkin Magic Cake
Yellow cake layer, pumpkin pie batter, and fluffy pumpkin spice pudding frosting!
1 box yellow cake mix 3 large eggs 1 cup whole milk 1/2 cup canola oilYellow Cake Layer1 can pure pumpkin 1 cup heavy whipping cream 2 teaspoons pumpkin pie spice 1/2 cup light bro
Preheat the oven to 350℉. Spray a 9×13 baking dish with cooking spray. In a mixing bowl, add the yellow cake mix, large eggs, milk, and oil.
Whisk together until the cake is batter is smooth and combined.
Pour the cake batter into the prepared pan making sure to spread it out evenly to the edges to create an even layer.
In a separate mixing bowl, whisk together the pure pumpkin, heavy whipping cream, pumpkin pie spice, and light brown sugar until combined.
Add the eggs, and continue whisking just until the eggs are incorporated. Do not over-mix the eggs.
Spoon the pumpkin pie mixture over top the cake batter layer inside the pan. Make sure to cover the cake layer entirely.
Bake the cake for 50-55 minutes or until the top of the cake is golden brown and the pumpkin layer has mostly sunken to the bottom of the pan.
Add the vanilla instant pudding mix and whole milk to a mixing bowl. Whisk together for 2-3 minutes. Let the pudding sit for another 2 minutes. Fold in the thawed Cool Whip.
Spread the pudding frosting over top of the cooked cake. Cover the cake with a lid or plastic wrap, and refrigerate for at least 4-6 hours before serving.
Cut the cake into squares and serve chilled.
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