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
- Gather ingredients and preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with baking spray.
- 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.
- 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.
- 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.
- Meanwhile, whisk together instant pudding and milk until thickened and smooth. Gently fold in whipped topping until no streaks remain.
- 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