This Pumpkin Magic Cake combines the creamy texture of pumpkin pie with a fluffy yellow cake layer. The layers flip while baking, creating a show-stopping dessert topped with spiced mascarpone whipped cream. Perfect for Thanksgiving, Halloween parties, or any cozy fall gathering, this easy recipe is a must-try for pumpkin lovers.
1boxyellow cake mix(plus ingredients listed on the box, usually eggs, oil, and water)
Pumpkin Pie Layer
15oz canpumpkin puree (NOT pumpkin pie mix)
3eggsroom temperature
12oz canevaporated milk
14oz cansweetened condensed milk
1tsppure vanilla extract
1tsppumpkin pie spice
Spiced Mascarpone Whipped Cream
2cupsheavy whipping cream
1/2cuppowdered sugar
1tsppure vanilla extract
1tsppumpkin pie spice
8ozmascarpone softened
Method
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Preheat oven to 350°F. Grease a 9x13-inch baking pan with butter or nonstick spray for easy removal.
Prepare the yellow cake mix following the directions on the box. Pour the batter evenly into your greased baking pan.
In a separate large bowl, whisk together pumpkin puree, eggs, evaporated milk, sweetened condensed milk, vanilla, and pumpkin pie spice until smooth and fully combined.
Gently pour the pumpkin mixture over the cake batter. Do not stir or mix, the magic happens as it bakes! Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before adding the whipped topping.
In a chilled mixing bowl, beat heavy cream, powdered sugar, vanilla, and pumpkin pie spice until medium-soft peaks form. Add mascarpone and fold in until smooth and creamy. Refrigerate until ready to use.
Spread the mascarpone whipped cream evenly over the cooled cake. Store covered in the fridge until serving.
