Chocolate Pumpkin Magic Cake

• Produce

  • 1 (15oz can Pumpkin puree

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/2 cup Evaporated milk

• Baking & Spices

  • 1 cup Brown sugar
  • 8 oz Cool whip
  • 1 box Devil's food cake mix plus ingredients needed to make
  • 1 tsp Pumpkin pie spice

• Snacks

  • 4 Gingersnap cookies

• Dairy

  • 1/2 cup Heavy cream
  • 1 cup Milk

• Other

  • 1 (4 serving size box vanilla instant pudding mix

Found on iwashyoudry.com

Ingredients

• For the Cake:
• 1 box of devils food cake mix PLUS ingredients needed to make (eggs, water, oil)
• For the Pumpkin Pie:
• 1 (15oz) can Pumpkin Puree
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 3 eggs
• 1 cup brown sugar
• 1 tsp pumpkin pie spice
• For the Frosting
• 1 (4 serving size) box vanilla instant pudding mix
• 1 cup cold milk
• 8 oz Cool Whip, thawed
• 4 to 5 gingersnap cookies, crushed into crumbs

Directions

• Preheat oven to 350 degrees F.
• Prepare box of cake mix according to package instructions, then pour into a lightly greased 9x13 cake pan. DO NOT BAKE. Set aside.
• In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
• Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. Let cool to room temperature.
• Place the vanilla pudding mix into a large bowl and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until its completely combined. Spread on top of the cooled cake then sprinkle with the crushed gingersnap cookies.
• You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!