Fall Magic Cake

Ingredients:

• For the cake:
  • 1 (15 ounce) box of yellow cake mix
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
• For the pumpkin pie:
  • 1 (15 ounce) can of pumpkin
  • 1/2 cup evaporated milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 cup brown sugar
  • 1 teaspoon pumpkin pie spice
• For the frosting:
  • 1 package of instant vanilla pudding mix
  • 1 teaspoon pumpkin pie spice
  • 1 cup milk, cold
  • 3 cups whipped topping

Instructions:

1. Preheat the oven to 350 degrees F.
2. Lightly grease a 9 x 13 cake pan.
3. Mix the cake mix, 3 eggs, the milk, and the vegetable oil.
4. Pour the cake batter into the prepared cake pan and set it aside.
5. In another bowl, whisk together the pumpkin, evaporated milk, heavy cream, 3 eggs, brown sugar, and 1 teaspoon of pumpkin pie spice together until smooth.
6. Slowly pour the pumpkin pie mixture over the cake mixture preventing it from mixing as much as possible.
7. Carefully place the cake pan in the oven and bake until the center is no longer jiggly and a toothpick inserted into the cake layer comes out clean, about 50 minutes. Don’t worry if the cake seems slightly darker than normal. The cake layer should be on top now.
8. Let the cake cool to room temperature.
9. In a large bowl, place the pudding mix.
10. Add the remaining pumpkin pie spice and the cold milk to the pudding mix and whisk until smooth and starting to thicken.
11. Gently fold in the whipped topping until completely combined.
12. Spread the frosting on top of the cooled cake.
13. Slice and serve!