Pumpkin Layered Magic Cake

 


Ingredients

Cake Layer

  • 1
    box Betty Crocker™ Super Moist™ yellow cake mix
  • 1
    cup water
  • 1/2
    cup vegetable oil
  • 3
    eggs

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

Steps

1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

2 In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.

3 In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.

4 Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.

5 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 covered in refrigerator.

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