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Pumpkin Crunch Magic Cake
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Prep Time:
25 minutes
Total Time:
5 hours 25 minutes
A magical cake with pumpkin layers inspired by a vintage recipe. Crunchy peanut brittle adds a delightful contrast to the fluffy cake. The blend of caramel and peanut flavors complements the pumpkin spice, enhancing the autumn taste sensation.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 cup packed brown sugar
  • 1 cup half-and-half
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 package (8 oz) cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream
  • 1 cup peanut brittle
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously coat the bottom of a 13x9-inch pan with cooking spray.
  • Using an electric mixer, beat Cake Layer ingredients in a large bowl on medium speed for 2 minutes, scraping the bowl occasionally. Pour into the pan.
  • Whisk together Pumpkin Layer ingredients in a separate bowl until smooth. Gently spoon the pumpkin mixture over the cake batter in the pan.
  • Bake for 44 to 49 minutes until a toothpick comes out clean. Let it cool for 30 minutes, then chill in the refrigerator for at least 4 hours.
  • In a large bowl, whip cream cheese, powdered sugar, vanilla, and 1/8 teaspoon salt until smooth. Incorporate whipping cream; whip until smooth with stiff peaks. Spread evenly over the chilled cake.
  • Place peanut brittle in a plastic bag and crush it with a rolling pin until it forms pea-sized crumbles. Sprinkle the crushed brittle evenly over the top of the cake and store the cake in the refrigerator, lightly covered.

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