Desserts
Pumpkin Layered Magic Cake
Description
The pumpkin and cake layers in this dessert magically switch places as they’re baking and then get topped with a gorgeously fluffy cream cheese whipped cream.
Ingredients:
- Cake Layer
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Water, vegetable oil and eggs called for cake mix box
- Pumpkin Layer
- 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
- Topping
- 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
Directions:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
- Bake 44 to 49 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill.
- In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store loosely covered in refrigerator.
