Pumpkin Magic Cake
Ingredients
FOR THE CAKE LAYER:
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup canola oil
- 3 large eggs
FOR THE PUMPKIN LAYER:
- 1 can (15 oz) pure pumpkin
- 1 cup heavy cream
- 3 large eggs
- 1 cup light brown sugar, packed
- 2 tsp cinnamon
- 1/2 tsp kosher salt
- 1 tsp ground ginger
- 1/2 tsp ground cloves
FOR THE FROSTING:
- 1 tub (16 oz) Cool Whip, thawed
Instructions
- Preheat oven to 350 degree F. Spray 13x9 baking dish with non-stick baking spray. Set aside.
- Prepare cake layer by blending ingredients together until smooth. Beat 2 minutes and pour into prepared baking dish.
- For the pumpkin layer, combine ingredients and beat until smooth. Pour into cake layer. Pumpkin will sink down to the bottom, as it should. No need to swirl or smooth.
- Bake for 60 minutes. Remove from oven and cool completely. The cake will look a little more "done" than usual, that's okay. Frost cooled cake with Cool Whip and refrigerate until ready to serve (at least 4 hours or overnight). ENJOY!
0 Response to "Pumpkin Magic Cake"
Posting Komentar