Indulgent Chocolate Pumpkin Magic Cake That’ll Wow Your Guests

This Chocolate Pumpkin Magic Cake is a delightful autumn dessert that combines rich chocolate with warm spices, perfect for impressing guests.

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Prep Time 20

Cook Time 1

Cooling Time 30

Total Time 1 50

Servings: 12 slices

Course: Easy Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Layer

1 box Devil’s Food Cake Mix substitute with your favorite chocolate mix for variation
15 oz Pumpkin Puree one can for best results

For the Pumpkin Layer

1 can Evaporated Milk contributes a creamy consistency
1 cup Heavy Whipping Cream enhances richness
3 large Eggs serves as a binder
1 cup Brown Sugar adds depth of flavor
2 tsp Cinnamon classic spice
1 tsp Nutmeg enhances autumn flavor profile
1 tsp Allspice complements the pumpkin

For the Mousse Layer

1 package Instant Vanilla Pudding Mix use the instant type
2 cups Cold Milk needed for creamy texture
1 container Cool Whip or homemade whipped cream

For the Finishing Touch

1 cup Fall Sprinkles optional for a festive flair

Equipment

9x13 baking dish

Method

How to Make Chocolate Pumpkin Magic Cake

Preheat the oven to 350°F. Begin by preparing a 9x13 baking dish; grease it well or line it with parchment paper.
Mix the devil’s food cake mix according to package directions, ensuring it's combined thoroughly. Pour the mixture into the prepared pan without baking it yet.
Whisk together the pumpkin puree, evaporated milk, heavy whipping cream, eggs, brown sugar, cinnamon, nutmeg, and allspice in a separate bowl until smooth and creamy.
Layer the pumpkin mixture gently over the chocolate batter. Do not stir; let the magic of the layers work their way into each other as it bakes.
Bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cool the cake to room temperature.
Combine the instant vanilla pudding and cold milk in a bowl. Whisk them together until thickened, then fold in the Cool Whip gently.
Spread the vanilla mousse over the cooled cake. Ensure it’s evenly distributed for the best presentation!
Optional: Garnish with fall sprinkles just before serving for a festive touch.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 280mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 1000IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Allow the cake to fully cool before adding the mousse layer to maintain the beautiful layered effect. You can prepare this cake a day in advance, and it freezes well for up to a month.

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