Ingredients
For the Cake
- 1 box yellow cake mix, plus ingredients required to make (eggs, water, oil—per box directions)
For the Pumpkin Pie Layer
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 large eggs
- 1 cup brown sugar
- 1 teaspoon pumpkin pie spice
For the Frosting
- 1 box (3.4 oz) vanilla instant pudding mix (regular or sugar‑free)
- 1 teaspoon pumpkin pie spice
- 1 cup cold milk
- 1 tub (8 oz) Cool Whip, thawed
Ingredients and Why They Matter
Using a yellow cake mix is what makes this recipe “magic” and weeknight‑friendly; you skip the measuring of flour, sugar, and leaveners and let the mix give you a consistent, fluffy base every time. The box instructions (with eggs, oil, and water) ensure the batter has the right structure to support the pumpkin layer. Yellow cake is vanilla‑forward and buttery, so it pairs naturally with warm pumpkin spices and doesn’t compete with the pumpkin flavor.
For the pumpkin layer, pure pumpkin puree is non‑negotiable—you want 100% pumpkin, not pre‑sweetened pumpkin pie filling, so you can control the sweetness and spices yourself. Evaporated milk and heavy cream work together to create that lush, custardy pumpkin pie texture; evaporated milk keeps things silky but stable, while the cream adds richness and a luxurious mouthfeel. Brown sugar brings moisture and deep caramel notes that play perfectly with pumpkin, and pumpkin pie spice wraps everything in cinnamon, nutmeg, ginger, and cloves so it tastes like a classic holiday pie layer. Eggs bind the pumpkin mixture, allowing it to set firmly enough to slice while still staying soft and custard‑like.
The frosting is intentionally light and mousse‑like. Vanilla instant pudding is the backbone; once mixed with cold milk, it thickens into a soft, spoonable pudding that stabilizes the whipped topping. Pumpkin pie spice echoes the flavors of the pumpkin layer, tying the whole cake together from top to bottom. Cool Whip (or a similar whipped topping) is what gives you volume and that fluffy, cloud‑like texture—once folded into the pudding, it becomes a stable frosting that spreads easily and holds up in the fridge for a few days without weeping.
Step-by-Step Instructions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13‑inch cake pan. Because there’s a lot of liquid going into the pan, it’s smart to set the greased pan on top of a rimmed baking sheet; if anything bubbles too high or sloshes, the sheet catches drips and saves your oven.
Next, I prepare the yellow cake mix exactly as directed on the box, using the called‑for eggs, water, and oil. I whisk or beat the batter until it’s smooth and lump‑free, then pour it into the greased 9×13 pan and spread it into an even layer. The important part here is to stop—this cake layer does not get baked yet. I set the pan aside on that rimmed sheet and move on to the pumpkin mixture.
In a separate mixing bowl, I whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice until the mixture is completely smooth and well combined. I make sure to break up any streaks of pumpkin or pockets of sugar so the custard bakes evenly and sets with a uniform texture. Once it’s smooth, I slowly pour the pumpkin pie mixture all over the unbaked cake batter, moving the bowl around the pan so it’s distributed as evenly as possible. It will look like a lot of liquid on top of the cake, but that’s the “magic” part—the layers rearrange themselves in the oven.
Carefully, I transfer the pan (still on the rimmed sheet) to the preheated oven and bake for about 50–60 minutes. I resist the temptation to peek too often; instead, I start checking near the 50‑minute mark. The center should no longer be jiggly when I gently shake the pan, and a toothpick inserted into the cake portion (not directly into the pumpkin layer) should come out mostly clean. The top of the cake may look a bit darker than a plain yellow cake because of the pumpkin and sugar, but that’s normal and the flavor is still spot‑on.
Once baked, I let the cake cool completely to room temperature in the pan. This step is important; the pumpkin layer continues to set as it cools, and adding frosting too soon can melt it or make it slide. While the cake cools, I make the frosting. In a medium bowl, I whisk together the vanilla instant pudding mix, pumpkin pie spice, and cold milk. Within a couple of minutes, the mixture begins to thicken into a soft pudding.
When the pudding is thick but still soft and creamy, I gently fold in the thawed Cool Whip, using a spatula and light motions to avoid deflating the air. The goal is a smooth, fluffy mixture with no streaks of pudding or whipped topping. Once the cake is completely cool, I spread this frosting evenly over the top, going all the way to the corners and swirling the surface if I want it to look decorative. At this point, the cake can be served right away, but it’s even better if you chill it for at least a couple of hours so the layers firm up and the flavors meld.
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