3 Tier Magic Pumpkin Cake Recipe
See for yourself why this 3-tier magic pumpkin cake is so amazing! It consists of a layer of buttery pumpkin puree, a layer of yellow cake, and a final layer of white chocolate pumpkin spice frosting, covered with white chocolate shavings! !
Layered desserts not only look beautiful, but they often have an irresistible combination of texture and flavor. This is one of our favorite layered pumpkin desserts with pumpkin lasagna and pumpkin cheesecake on it!
Why is it so magical?
Hello! ! It’s me, Lily! ! Today’s recipe is Magic Pumpkin Cake. good to eat! ! Although I don’t like pumpkins, I really like this recipe. It has three delicious layers-pumpkin layer, soft cake layer and pumpkin spice frosting layer.
This kind of cake is called “magic cake” because the pumpkin layer sinks to the bottom during baking. This is really cool-kind of like a scientific experiment. My mother said it has something to do with the fluidity of the cake batter, and the pumpkin layer is heavier and denser.
Compared with other cakes, the time you bake in the oven is also very long, although after baking for so long, the pumpkin layer begins to sink to the bottom. Neat? It’s like magic! If you like pumpkins, you will like this recipe!
The pumpkin will sink to the bottom-it’s amazing! !
How to make:
Cake layer. First prepare the yellow cake mixture according to the instructions on the box. Pour the cake batter into a greased 9×13 pan and set aside.
pumpkin. Then, mix pumpkin, evaporated milk, cream, eggs, and brown sugar in a medium bowl to make a pumpkin layer until it becomes smooth. Pour the entire cake mixture into a 9×13 pan.
bake. Bake for about an hour until it no longer shakes in the middle.
frost. When the cake cools, stir the white chocolate pudding mixture, pumpkin pie spice, and milk to form a frosting until smooth. Then, fold the Cool Whip and mix well. If you want, you can coat the cooled cake with frosting and then top with white chocolate curls!
Refrigerate until ready to eat.
store: The magic pumpkin cake can be made one day in advance and stored in the refrigerator. Cover the leftovers and store in the refrigerator for a week.
- Remember, don’t mix pumpkin batter with cake batter. Pour on top.
- Once baked, it may be difficult to tell that the layer has switched. Don’t worry, trust the process, frost and enjoy!
- Chocolate curls are easiest to make with slightly softened chocolate. Use a vegetable peeler.
Be prepared for lots of pumpkins and Halloween gifts, because we will make a lot of them! ! I hope you can come again soon and get more delicious food from me.
For more pumpkin desserts, please check:
Preparation time 15 minutes
Cooking time 1 hour
Total time 1 hour 15 minutes
Calories 357 kcal
Author Little Luna
- 1 box of yellow cake mix plus the ingredients needed for making-eggs, water, oil
- 15 oz can pumpkin puree
- 1/2 c evaporated milk
- 1/2 c heavy cream
- 3 eggs
- 1 c brown sugar
- 1 box of White Chocolate Instant Pudding Mix 3.4 oz
- 1 teaspoon pumpkin pie spice
- 1 c cold milk
- 1 c cool whip
- White chocolate curls
Preheat the oven to 350 degrees.
Prepare the cake according to the instructions on the package, then pour it into a greased 9×13 pan. Set aside.
In a medium bowl, add pumpkin, evaporated milk, cream, eggs, and brown sugar, and stir until smooth. Pour the cake mixture into a 9×13 pan.
Bake for an hour (or until it no longer shakes in the middle).
Stir the white chocolate pudding mixture, pumpkin pie spice and milk evenly, let it cool and make frosting.
Stir in the cold whip and mix well.
Spread it on the cooled cake and top with white chocolate curls.
Refrigerate until ready to eat. Please enjoy!
The recipe is adapted to self-wash you dry.