There’s something simply magical about gathering in the kitchen, the warmth of the oven wrapping around you like an old quilt, as the scent of deliciousness bubbles and simmers. This Pumpkin Layered Magic Cake is a cherished recipe that reminds me of chilly fall afternoons spent with family, where each slice is filled with sweet memories and cozy get-togethers. The lovely layers come together to create a delightful treat that feels like home with every forkful.
Why make this recipe? Well, my sweet friend, it’s the perfect celebration of the season! Not only does this cake embrace the essence of pumpkin spices and velvety cream cheese goodness, but it also whispers stories of laughter shared around the table. With its layers of cake and creamy pumpkin, it’s sure to become a favorite at your family gatherings.
How to make Pumpkin Layered Magic Cake
Ingredients:
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- Water, vegetable oil, and eggs as specified on cake mix box
- 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
- 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 (if desired)
Directions:
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First things first, preheat your oven to 350 degrees F (or 325 degrees F for a dark or nonstick pan). Give the bottom of a lovely 13×9-inch cake pan a good spray with cooking spray to make sure our magic happens without sticking.
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In a bustling large bowl, mix together the Cake Layer ingredients with an electric mixer on medium speed for about 2 minutes, pausing now and then to scrape down the sides. This mixture is pure love! Pour it gently into the prepared pan.
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Now, in another large bowl, whisk together the Pumpkin Layer ingredients until they are smooth and ready to pour. Carefully spoon this golden wonder over the cake batter, letting it dance together in the pan.
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Slide your masterpiece into the oven and bake for 44 to 49 minutes, or until a toothpick poked in the middle comes out clean as a whistle. Once it’s done, allow it to cool for about 30 minutes, then pop it in the fridge for at least 4 hours to chill. Oh, the waiting may be the hardest part!
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As the cake cools, whip up that luscious topping. In a large bowl, beat the cream cheese with powdered sugar, vanilla, and 1/8 teaspoon salt until it’s smooth and creamy. Now add the heavy whipping cream and beat it until it forms those wonderful stiff peaks. Spread this fluffy delight over the chilled cake and sprinkle lightly with pumpkin pie spice for that extra warmth. Store it loosely covered in the fridge, ready for sharing.
How to serve Pumpkin Layered Magic Cake
There’s nothing quite like presenting this charming cake to your loved ones, each slice revealing those enticing layers of pumpkin magic. Serve it at your next family gathering, perhaps alongside a cup of warm spiced cider or a classic cup of coffee. Trust me; the smiles you receive will warm your heart like a cozy fire on a chilly night.
How to store Pumpkin Layered Magic Cake
Keep this delightful cake stored in the refrigerator, covered loosely. With its dreamy layers, it can stay fresh for up to three days, though I doubt it will last that long with the sweet whispers of “just one more bite” filling the air!
Tips to make Pumpkin Layered Magic Cake
- For an extra touch of fall flavor, try adding chopped pecans or walnuts into the pumpkin layer.
- Don’t rush the chilling time; letting it sit overnight only enhances the flavors!
- A dollop of whipped cream on top before serving can take it over the top if you want an even creamier experience.
Variations
Feel free to experiment with different cake mixes like spice cake or even chocolate for a twist! You can also turn this into cupcakes before baking.
FAQs
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Can I use homemade pumpkin puree?
Absolutely! Just make sure to drain any excess moisture to keep the cake from getting too soggy. -
How do I know when the cake is finished baking?
The toothpick test is your best friend! It should come out clean when inserted in the center. -
Can I freeze this cake?
Yes, but I recommend freezing without the topping. Just wrap it well in plastic and then foil before storing in the freezer for up to a month.
As we gather ’round the table after making this Pumpkin Layered Magic Cake, let’s take a moment to enjoy the love that fills our hearts through the food we share. Cooking is not just about sustenance; it’s about creating lasting memories and heartfelt moments. So grab that whisk, pull out those cherished family recipes, and remember the warmth that comes when we share our kitchens and our hearts. Happy baking, y’all!
Pumpkin Layered Magic Cake
Ingredients
Method
- Preheat your oven to 350 degrees F (or 325 degrees F for a dark or nonstick pan). Grease a 13x9-inch cake pan with cooking spray.
- In a large bowl, mix together the Cake Layer ingredients with an electric mixer on medium speed for about 2 minutes, pausing to scrape down the sides. Pour gently into the prepared pan.
- In another large bowl, whisk together the Pumpkin Layer ingredients until smooth, then carefully spoon over the cake batter.
- Bake in the oven for 44 to 49 minutes, or until a toothpick poked in the middle comes out clean. Allow to cool for about 30 minutes, then refrigerate for at least 4 hours.
- In a large bowl, beat the cream cheese with powdered sugar, vanilla, and 1/8 teaspoon salt until smooth. Add the heavy whipping cream and beat until stiff peaks form.
- Spread the topping over the chilled cake and sprinkle lightly with pumpkin pie spice.