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
  • 1 box Cake mix plus ingredients needed to make, yellow
  • 8 oz Cool whip
  • 2 tsp Pumpkin spice

• Dairy

  • 1/2 cup Heavy cream
  • 1 cup Milk

• Other

  • 1 (4 serving size box vanilla instant pudding mix

Found on iwashyoudry.com

Ingredients

• 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
• 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
• 1 (4 serving size) box vanilla instant pudding mix
• 1 tsp pumpkin pie spice
• 1 cup cold milk
• 8 oz Cool Whip, thawed

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. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
• Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice 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.
• You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!