Try this Mimis Pumpkin Magic Cake recipe, or contribute your own.
- 1 cup brown sugar
- 3 eggs
- 1/2 cup heavy cream
- 1 cup cold milk
- for the cake:
- 1/2 cup evaporated milk
- for the frosting:
- 1 4 serving size box vanilla instant pudding mix
- 1 tsp pumpkin pie spice
- 1 box yellow cake mix plus ingred.needed to make (eggs,water,oil)
- 1 can pumpkin puree
- 1 tsp pumpkin pie spice
- 8 oz cool whip, thawed
- Carbohydrate 132.320466137887 g
- Cholesterol 47.3151000259664 mg
- Fat 12.6714140069899 g
- Fiber 3.61540011760875 g
- Protein 11.2932315005462 g
- Saturated Fat 7.77481665435349 g
- Serving Size 1 1 Serving (464g)
- Sodium 527.331150046353 mg
- Sugar 128.705066020278 g
- Trans Fat 0.750340600354003 g
- Calories 665 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. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
- Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice 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.
- You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!
The Mechanics of Density Separation
Liquid batter poured over unbaked cake mix defies standard baking assumptions by separating into distinct strata during the fifty to sixty minute thermal exposure at 350 degrees F. Heavier starches and pumpkin purees migrate downward while lighter aerated components rise, establishing a dense custard base beneath a sponge. Placing the 9x13-inch glass or metal pan on a rimmed baking sheet prevents oven flare-ups from potential overflow during this aggressive liquid expansion.
The Advantage of Twenty-Four Hours
Waiting until the second day alters the structural integrity of the dessert entirely. Starches in both the cake and the instant pudding matrix continue to retrograde over twenty-four hours in the refrigerator, firming the crumb structure and sharpening the distinction between the spiced custard layer and the overlying topping. Slicing occurs more cleanly when chilled to 40 degrees F because the fats in the heavy cream and whipped topping fully solidify.
Fresh Versus Preserved Components
Utilizing canned pumpkin puree guarantees consistent moisture levels due to standardized commercial packing, whereas raw roasted pumpkin requires thorough draining through cheesecloth to prevent excess water from breaking the custard emulsion. Similarly, instant vanilla pudding relies on modified starches that thicken rapidly upon contact with cold milk, bypassing the long cooking times demanded by traditional cornstarch-thickened stovetop pastry creams.
