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Pumpkin Layered Magic Cake
Pumpkin Layered Magic Cake
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Prep Time:
25 minutes
Total Time:
5 hours 45 minutes
Marvel at this dessert where pumpkin and cake layers swap during baking, crowned with a luscious cream cheese whipped cream.
Ingredients:
  • 1 cup packed brown sugar
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for cake mix box
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 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 teaspoons salt
  • 2 cups heavy whipping cream
  • Pumpkin pie spice
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously spray the bottom of a 13x9-inch pan with cooking spray.
  • In a large bowl, use an electric mixer on medium speed to beat the Cake Layer ingredients for 2 minutes, remembering to scrape the sides occasionally. Pour the mixture into the pan.
  • In a separate large bowl, whisk together the Pumpkin Layer ingredients until velvety smooth. Gently pour the pumpkin mixture over the cake batter in the pan.
  • Bake for 44-49 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate for a minimum of 4 hours to chill.
  • In a large bowl, cream together cream cheese, powdered sugar, vanilla, and 1/8 teaspoon salt until velvety. Incorporate whipping cream and beat until smooth with stiff peaks. Pour over chilled cake, dust lightly with pumpkin pie spice, and store covered in the fridge.

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