The whipped topping adds the finishing touch. Fluffy, lightly sweet, and spiced with cinnamon, it creates a creamy crown that pulls the whole dessert together. This topping melts slightly into the cake as it sits, making it even more delicious the next day. Pumpkin Magic Cake is perfect for Thanksgiving, fall dinners, potlucks, or anytime you want an impressive dessert with minimal effort. It slices beautifully, serves a crowd, and always gets compliments. The magic is not just in how it bakes — it’s in how every layer tastes like fall comfort wrapped into one slice.
Ingredients
1 box yellow cake mix (plus ingredients on box)
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
¼ tsp cloves
2 cups whipped topping or whipped cream
½ tsp cinnamon for topping
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
Prepare yellow cake mix according to package instructions and pour batter into the pan.
In a bowl mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
Gently pour the pumpkin mixture over the cake batter. Do not mix; layers will separate as they bake.
Bake 45–55 minutes or until the top is set and springs lightly to the touch.
Let cool completely.
Spread whipped topping over the cake and dust lightly with cinnamon.
Refrigerate 1 hour before slicing.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
