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Chocolate Pumpkin Magic Cake

Indulgent Chocolate Pumpkin Magic Cake: A Fall Must-Try Delight

The Chocolate Pumpkin Magic Cake is a delightful dessert combining rich chocolate and spiced pumpkin flavors, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Easy Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 1 box Devil's Food Cake Mix Can use other chocolate cake mixes or a yellow cake mix for a different flavor profile.
For the Pumpkin Layer
  • 1 cup Pumpkin Puree Use canned pumpkin puree for convenience.
  • 1 cup Evaporated Milk Heavy cream can be used as a substitute.
  • 1 cup Heavy Whipping Cream Use half-and-half for a lighter version.
  • 3 large Eggs No substitution needed.
  • 1 cup Brown Sugar Can use white sugar or coconut sugar.
  • 1 teaspoon Cinnamon Adjust spices according to personal taste.
  • 1 teaspoon Nutmeg Adjust spices according to personal taste.
  • 1 teaspoon Allspice Adjust spices according to personal taste.
For the Mousse Layer
  • 1 box Vanilla Instant Pudding Mix Important to use instant pudding mix; do not use cook-and-serve.
  • 2 cups Cold Milk No substitution necessary.
  • 1 container Cool Whip Whipped cream can be used for a fresher taste.
For the Finish
  • 1 cup Fall Sprinkles Can use seasonal colored sprinkles for Halloween or Thanksgiving themes.

Equipment

  • 9x13 baking dish
  • large mixing bowl
  • whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line a 9x13 baking dish to prevent sticking.
  2. In a large bowl, prepare the devil’s food cake mix according to the package instructions. Once mixed, pour it into the prepared baking dish without baking just yet.
  3. In a separate bowl, whisk together pumpkin puree, evaporated milk, heavy whipping cream, eggs, brown sugar, cinnamon, nutmeg, and allspice until the mixture is smooth and evenly blended.
  4. Carefully pour the pumpkin mixture over the chocolate cake batter without spreading it out. Let the layers naturally settle; it creates a lovely marbled effect!
  5. Place the dish in the oven and bake for 50-60 minutes or until the center is set and a toothpick inserted comes out clean.
  6. Allow the cake to cool at room temperature completely.
  7. In a large bowl, mix the vanilla instant pudding mix and cold milk together. Whisk until it thickens, which should take about 2 minutes.
  8. Gently fold in thawed Cool Whip until the mixture is thoroughly combined and fluffy.
  9. Spread the mousse evenly over the cooled cake and decorate with festive fall sprinkles.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow the cake to cool completely before adding the mousse to prevent it from melting.

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