Pumpkin Magic Cake Dessert (Recipe for Printing)
Enjoy Pumpkin Magic Cake, a fall-inspired dessert blending pumpkin puree, cinnamon, and vanilla pudding. Ideal for November gatherings or Thanksgiving dinners. Save & click.
# What You Need:
→ Base Mixture
01 -
15 ounces canned pumpkin puree
02 -
1/2 cup evaporated milk
03 -
3 large eggs
04 -
1 cup packed brown sugar
05 -
2 teaspoons ground cinnamon
→ Topping and Filling
06 -
4 ounces vanilla instant pudding mix
07 -
1 cup cold whole milk
08 -
8 ounces whipped topping, thawed
# How to Make It:
01 -
Set oven temperature to 350 degrees Fahrenheit.
02 -
Grease or line a 9x13-inch casserole or cake pan to prevent sticking.
03 -
In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, and cinnamon until fully blended.
04 -
Pour the pumpkin mixture evenly into the prepared baking dish.
05 -
Place dish in center of preheated oven and bake for 30 to 45 minutes, or until set in the center and a toothpick inserted comes out clean.
06 -
Remove from oven and allow to cool completely in the pan.
07 -
In a separate bowl, whisk together vanilla instant pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken.
08 -
Spread pudding over cooled pumpkin cake base, then layer whipped topping on top. Chill until serving.
# Extra Tips:
01 -
Pumpkin mixture must be fully cooled before applying pudding and whipped topping to preserve texture.