Pumpkin Layered Magic Cake





 Ingredients


Cake Layer


1 box Betty Crocker™ Super Moist™ yellow cake mix


1 cup water


0.5 cup vegetable oil


3 eggs


Pumpkin Layer


15 oz pumpkin 


1 cup packed brown sugar


1 cup half-and-half


3 eggs


2 teaspoons pumpkin pie spice


0.5 teaspoon salt


Topping


8 oz cream cheese


0.75 cup powdered sugar


1 teaspoon vanilla


0.25 teaspoons salt


2 cups heavy whipping cream


Pumpkin pie spice


Steps


In  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  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.

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