Make Ahead

Pumpkin-Layered Magic Cake

18 servings | Prep Time: 25 Minutes | Start to Finish: 5 Hours 50 Minutes

• 1 box yellow cake mix with pudding
• 1 cup water
• ½ cup vegetable oil
• 3 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 cup packed brown sugar
• 1 cup half-and-half
• 3 eggs
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• Topping
• 1 package (8 oz) cream cheese, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla
• ⅛ teaspoon salt
• 2 cups heavy whipping cream
• Pumpkin pie spice

1 Heat oven to 350°F. Grease bottom only of 13 × 9-inch pan with shortening or cooking spray.

2 In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.

3 In another large bowl, mix pumpkin, brown sugar, half-and-half, 3 eggs, pumpkin pie spice and ½ teaspoon salt with whisk until smooth. Carefully spoon pumpkin mixture over batter in pan.

4 Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours or until chilled.

5 In large bowl, with electric mixer on low speed, beat cream cheese, powdered sugar, vanilla and ⅛ teaspoon salt until smooth. Gradually increase speed to high, add whipping cream, and beat until stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

1 Serving: Calories 400; Total Fat 24g (Saturated Fat 12g, Trans Fat 0.5g); Cholesterol 115mg; Sodium 340mg; Total Carbohydrate 41g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 4½ Fat Carbohydrate Choices: 3

Sweet Secret Short on time? Bake the cake the day before serving and top it the next day. Or prepare the entire cake the day before serving.

Sweet Secret Change it up and sprinkle the top of the cake with chopped pecans, chopped candy bars or crumbled soft ginger cookies.