Pumpkin Magic Cake

A delightful two-layer dessert combining spice cake and creamy pumpkin cheesecake, perfect for autumn.

Ingredients

  • baking spray (1 )
  • spice cake mix (1 package)
  • water (1 cup)
  • vegetable oil (0.33 cup)
  • eggs (5 )
  • cream cheese (2 packages)
  • canned pumpkin (2 third cup)
  • granulated sugar (0.75 cup)
  • vanilla extract (1 teaspoon)
  • pumpkin pie spice (0.5 teaspoon)
  • pumpkin spice instant pudding (1 package)
  • whole milk (1 cup)
  • frozen whipped topping (1 container)

Instructions

  1. Gather ingredients and preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with baking spray.
  2. Combine cake mix, water, oil, and 3 eggs in a large bowl. Beat with an electric mixer on medium speed until well combined. Pour the batter into the prepared springform pan.
  3. In a stand mixer, beat cream cheese on medium speed until just smooth. Scrape down the sides of the bowl and add sugar, beating until just combined. Whisk in canned pumpkin, remaining 2 eggs, vanilla, and pumpkin pie spice until combined.
  4. Slowly spoon the pumpkin mixture over the cake mixture and spread it into an even layer, leaving about a 1/2-inch border around the edges of the pan. Bake until risen and a wooden pick inserted into the center comes out clean, about 1 hour, tenting with foil after 50 minutes if needed. Let cool completely in the pan on a wire rack, about 2 hours.
  5. Meanwhile, whisk together instant pudding and milk until thickened and smooth. Gently fold in whipped topping until no streaks remain.
  6. Spoon the topping over the cooled cake and spread into an even layer. Slice and enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

  • kcal: 421
  • fat: 26 g
  • sats: 11 g
  • carbs: 41 g
  • fibre: 1 g
  • protein: 7 g
  • salt: 0 g