Best Pumpkin Pie Magic Cake Recipes
PUMPKIN LAYERED MAGIC CAKE
The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 18
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
- In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
- Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
- In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 1/2 g
PUMPKIN PIE MAGIC CAKE
Pumpkin Pie Magic Cake only has 5 ingredients but it tastes completely homemade! It tastes like it is part pumpkin pie and part spice cake!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 350f degrees.
- Lightly spray the bottom only of a 9x13" baking dish with nonstick cooking spray.
- In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs.
- Then mix in cake mix and melted butter. Mix for a full 2 minutes.
- Pour batter into prepared baking dish and bake for about 45-55 minutes (center of the cake shouldn't be jiggly.)
- Allow cake to cool completely then spread the frosting on top.
- Cut into 12 squares and serve!
Nutrition Facts : Calories 345 kcal, Carbohydrate 32 g, Protein 3 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 95 mg, Sodium 439 mg, Sugar 20 g, ServingSize 1 serving
PUMPKIN PIE MAGIC CAKE
Is it cake or is it pie? From Not Quite Nigella: http://www.notquitenigella.com/2015/11/17/pumpkin-pie-magic-cake/
Provided by Carolyn M.
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin.
- Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl.
- Using the same mixing bowl, whisk the egg yolk and brown sugar until paler in colour.
- Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined.
- Add the melted butter and whisk for 1 minute.
- Add flour and mix on slow to incorporate.
- Then add the evaporated milk in slowly to the mixture mixing.
- Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white.
- Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.
Nutrition Facts : Calories 803.1, Fat 49.2, SaturatedFat 29.3, Cholesterol 314.1, Sodium 521.4, Carbohydrate 74.5, Fiber 1.2, Sugar 40.9, Protein 18
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