I love this recipe for Magic Pumpkin Pie in layers. It’s a moist yellow cake, pumpkin pie and spiced pumpkin pie, with a cold whip on top. This is the most delicious fall recipe and I can tell you that almost no one I know has tried it before I serve it. It is such an amazing dessert!
INGREDIENTS
Cake:
1 box of yellow cake mix
The ingredients listed on the back of the box
Pumpkin pie:
2 cups of pure pumpkin puree
1/2 cup evaporated milk
1/2 cup of heavy cream
3 large eggs
1 cup of light brown sugar
1 teaspoon pumpkin pie spice
Frost:
1 box of instant vanilla pudding mix 4 oz
1 teaspoon pumpkin pie spice
1 cup of cold whole milk
8 oz Cool Whip defrosted
INSTRUCTIONS
Preheat the oven to 350 degrees.
Prepare a 9 X 13 inch cake pan by spraying with baking spray.
Set aside the pie plate.
Prepare cake mix by following the directions on the back of the box.
Transfer the prepared cake to the cake pan. Set aside.
Beat in pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar and pumpkin pie topping. Continue beating until smooth.
Gently pour this mixture over unbaked pie mix.
Set aside.
Carefully transfer the pie to the oven.
Bake at 350 degrees for 50-60 minutes.
(Make sure the cake is done by inserting a toothpick into the center and if it comes out clean the cake is ready).
Frost:
Add the pudding mixture in a large bowl, add the pumpkin spice, and pour in the milk.
With a whisk start mixing the ingredients until it starts to thicken.
Add the cold whip, and gently fold it until it is completely mixed.
Put everything on top of the cake and spread it all over the cake.
Cool the cake. Keep it in the refrigerator until it is ready to be served.