Try this Chocolate Pumpkin Magic Cake recipe, or contribute your own.
- 1 cup brown sugar
- 3 eggs
- 1 cup cold milk
- for the cake:
- for the frosting
- 1 tsp pumpkin pie spice
- 1 box of devil's food cake mix plus ingredients needed t water, oil)
- for the pumpkin pie:
- 1 (15oz) can pumpkin puree
- 1/2 up evaporated milk
- 1/2 up heavy cream
- 1 (4 serving size) box vanilla instant pudding mix
- 8 oz cool whip thawed
- 4 to 5 gingersnap cookies crushed into crumbs
- Carbohydrate 42.9573775135403 g
- Cholesterol 3.23632697466667 mg
- Fat 3.14628335072951 g
- Fiber 0.0104833334639415 g
- Protein 2.33925796205431 g
- Saturated Fat 2.54699074270668 g
- Serving Size 1 1 to 16 (107g)
- Sodium 66.6841877677326 mg
- Sugar 42.9468941800764 g
- Trans Fat 0.173037960878728 g
- Calories 205 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.
- In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
- Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. Let cool to room temperature.
- Place the vanilla pudding mix into a large bowl and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake then sprinkle with the crushed gingersnap cookies.
- You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!
Dense chocolate crumb supports a satiny pumpkin custard layer beneath a cloud of vanilla cream and crushed ginger cookies. Achieving structural integrity requires precise moisture management during baking. When liquid batters are poured over unbaked cake layers, physics dictates how components settle in the heat.
- Bake in a metal 9x13-inch pan rather than glass to ensure even heat conduction through the thick dairy-heavy custard.
- Test doneness at exactly 50 minutes by inserting a wooden skewer into the center; the crumb portion must read completely clean while the custard remains stable without liquid jiggle.
- Chill the assembled cake for at least four hours to allow the instant pudding and dairy components to fully set their starch matrices.
- Opt for canned pumpkin puree over fresh roasted squash to maintain a consistent starch-to-water ratio that prevents the custard layer from weeping.
Proper refrigeration maintains the crisp texture of the gingersnap topping while keeping the whipped dairy stable for up to three days. Temperature control guarantees distinct strata without muddying the flavors.
