Introduction
As autumn rolls in, there's no better way to celebrate the season than with a slice of Pumpkin Magic Cake. This delightful dessert is a perfect blend of a soft, spiced cake and a creamy, luscious pumpkin layer that is sure to impress anyone who takes a bite. Not only is it a treat for the taste buds, but it’s also incredibly easy to make, making it an ideal addition to your fall baking repertoire.
Detailed Ingredients with measures
- 1 box (432 g) yellow cake mix
- 3 large eggs
- 120 ml vegetable oil
- 240 ml water
- 1 can (425 g) pumpkin puree
- 120 g granulated sugar
- 2 teaspoon pumpkin pie spice
- 1 can (370 ml) evaporated milk
- 3 large eggs (for pumpkin layer)
- 1 box (96 g) instant vanilla pudding mix
- 360 ml cold milk
- 240 ml whipped topping
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Whether you're hosting a family gathering, celebrating Thanksgiving, or simply enjoying a quiet evening at home, this Pumpkin Magic Cake is sure to be a hit. So grab your apron and get ready to bring a little pumpkin magic into your kitchen!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 175°C (350°F) and grease a 23x33 cm (9x13 inch) baking dish.
Step 2: Prepare the Cake Batter
In a large bowl, mix together the yellow cake mix, 3 large eggs, vegetable oil, and water. Once well combined, pour the batter into the prepared baking dish.
Step 3: Mix the Pumpkin Layer
In another bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, evaporated milk, and 3 large eggs until the mixture is smooth. Carefully pour this pumpkin mixture over the cake batter in the baking dish.
Step 4: Bake the Cake
Bake in the preheated oven for 50-55 minutes, or until the center is set. After baking, allow the cake to cool completely in the dish.
Step 5: Prepare the Topping
In a separate bowl, whisk the instant vanilla pudding mix with cold milk until it thickens. Fold in the whipped topping until fully combined.
Step 6: Add the Topping
Spread the pudding mixture evenly over the cooled pumpkin magic cake.
Step 7: Chill Before Serving
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the topping to set.
Step 8: Slice and Serve
Once chilled, slice the cake into servings and enjoy!
Notes
Serving Size
This recipe yields approximately 12 servings.
Storing Leftovers
Store any leftover cake in the refrigerator. It can be enjoyed chilled, and the flavors will continue to develop.
Variations
For added flavor, consider topping the pumpkin magic cake with chopped nuts or drizzling with caramel sauce before serving.
Optional Ingredients
Feel free to add chocolate chips to the cake batter for a richer taste or include extra spices for a more pronounced flavor.
Storage Instructions
Room Temperature
Store the Pumpkin Magic Cake at room temperature for up to 2 days, covered with plastic wrap or aluminum foil to maintain moisture.
Refrigeration
For longer freshness, refrigerate the cake, especially after topping with the pudding mixture. The cake can be stored in the refrigerator for up to 5 days.
Freezing
You can freeze the cake without the topping for up to 3 months. Once it's completely cooled, wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before adding the topping and serving.
Serving Suggestions
Garnish
Top each slice with additional whipped cream and a sprinkle of pumpkin pie spice for an extra festive touch.
Pairings
Serve with a scoop of vanilla or cinnamon ice cream for a delightful contrast of flavors.
Seasonal Presentation
Decorate your serving platter with fall-themed decorations like small pumpkins or autumn leaves to enhance the seasonal vibe.
Nutritional Information
Per Serving (Approximate)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 240mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
Ingredient Substitutions
Cake Mix
You can use a gluten-free cake mix for a gluten-free version of this dessert.
Vegetable Oil
Substitute vegetable oil with melted coconut oil or unsweetened applesauce for a lighter option.
Pumpkin Puree
Homemade pumpkin puree can be used in place of canned pumpkin for a fresher taste.
Evaporated Milk
Coconut milk or almond milk can be used as a dairy-free alternative to evaporated milk.
Instant Pudding Mix
You can replace instant vanilla pudding mix with instant butterscotch pudding for a different flavor profile.
Cook techniques
Mixing Ingredients
Combine dry and wet ingredients separately before mixing to prevent clumping and ensure a smooth batter.
Layering
When pouring the pumpkin mixture over the cake batter, do so gently to keep the layers distinct.
Baking
Bake until the center is set; a toothpick inserted should come out clean to ensure the cake is fully cooked.
Cooling
Let the cake cool completely before adding the topping to avoid it melting into the cake.
Whipping Topping
Make sure to fold in the whipped topping gently to retain its light and airy texture.
Chilling
Refrigerate the cake for at least one hour; this helps the layers to set and meld together for better flavor.
FAQ
Can I use a different type of cake mix?
Yes, you can experiment with different flavors, but vanilla or yellow cake mixes work best for this recipe.
Can I substitute pumpkin puree?
Yes, you can use homemade pumpkin puree or another type of squash puree, but flavor may vary.
Is it necessary to refrigerate the cake?
Yes, refrigeration helps set the pudding layer and enhances the flavor.
How long does the cake last in the fridge?
The cake can be stored in the refrigerator for up to 4-5 days in an airtight container.
Can I freeze the Pumpkin Magic Cake?
While it can be frozen, the texture may change upon thawing, especially the whipped topping.
What can I use instead of evaporated milk?
You can substitute it with whole milk or a dairy-free alternative, but it may alter the creaminess slightly.
Conclusion
Pumpkin Magic Cake is a delectable dessert that captures the essence of fall with its rich pumpkin flavor and creamy texture. This simple yet impressive treat is perfect for gatherings or cozy nights at home, bringing warmth and sweetness to every bite. Whether served at holiday celebrations or as a delightful indulgence any time of the year, this cake is sure to impress friends and family alike.
More recipes suggestions and combination
Apple Cinnamon Magic Cake
Replace the pumpkin puree with apple sauce and add cinnamon for a cozy twist on this classic favorite.
Chocolate Pumpkin Layer Cake
Swap the yellow cake mix for chocolate cake mix and incorporate pumpkin puree for a rich and fudgy dessert experience.
Caramel Pecan Magic Cake
Drizzle caramel sauce over the pumpkin filling and top with toasted pecans for added crunch and flavor.
Maple Cream Magic Cake
Incorporate maple syrup into the pumpkin layer for a sweet, autumnal touch that pairs beautifully with the spices.
Spiced Pear Magic Cake
Use pear puree and enhance the spice blend with nutmeg and clove for a unique and flavorful alternative.
Chai Pumpkin Magic Cake
Mix in chai spices instead of pumpkin pie spice for a warm, spiced treat that’s a delightful twist on the original recipe.
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