Go Back

Pumpkin Layered Magic Cake

A delightful layered cake that combines the flavors of pumpkin spice and creamy filling, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 49 minutes
Total Time 4 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Layer
  • 1 box Betty Crocker Super Moist Yellow Cake Mix
  • as specified Water, vegetable oil, and eggs as specified on cake mix box
Pumpkin Layer
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 cup packed brown sugar
  • 1 cup half-and-half
  • 3 large 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 teaspoon salt
  • 2 cups heavy whipping cream
  • to taste pumpkin pie spice if desired

Method
 

Preparation
  1. 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.
  2. 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.
  3. In another large bowl, whisk together the Pumpkin Layer ingredients until smooth, then carefully spoon over the cake batter.
Baking
  1. 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.
Topping Preparation
  1. 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.
  2. Spread the topping over the chilled cake and sprinkle lightly with pumpkin pie spice.

Notes

For an extra touch of flavor, add chopped pecans or walnuts into the pumpkin layer. Don’t rush the chilling time; letting it sit overnight enhances the flavors! A dollop of whipped cream can take it over the top.