Pumpkin Pie Magic Cake Recipes

PUMPKIN LAYERED MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
• In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
• Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
• In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

PUMPKIN PIE MAGIC CAKE

Steps:

• Preheat oven to 350f degrees.
• Lightly spray the bottom only of a 9x13" baking dish with nonstick cooking spray.
• In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs.
• Then mix in cake mix and melted butter. Mix for a full 2 minutes.
• Pour batter into prepared baking dish and bake for about 45-55 minutes (center of the cake shouldn't be jiggly.)
• Allow cake to cool completely then spread the frosting on top.
• Cut into 12 squares and serve!

PUMPKIN PIE MAGIC CAKE

Steps:

• Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin.
• Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl.
• Using the same mixing bowl, whisk the egg yolk and brown sugar until paler in colour.
• Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined.
• Add the melted butter and whisk for 1 minute.
• Add flour and mix on slow to incorporate.
• Then add the evaporated milk in slowly to the mixture mixing.
• Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white.
• Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.

PUMPKIN PIE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
• Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
• Bake in the preheated oven for 50 minutes. Keep refrigerated.