Pumpkin Magic Cake

I had to get one more pumpkin recipe in before December 1st!  The cake is soft, fluffy, has the perfect smooth, spice filled, pumpkin pie bottom layer and is topped with cinnamon whipped cream. It was a big hit and I'm going to keep it around! 

Pumpkin Magic Cake

Cake
1 box of yellow cake mix and the ingredients to make it
1- 15oz can Pumpkin Puree
1/2 cup Evaporated Milk
1/2 cup Heavy Cream
3 Eggs
1 cup Brown Sugar
1 teaspoon Pumpkin Pie Spice

Frosting
1 small box White Chocolate Instant pudding Mix
1 teaspoon Pumpkin Pie Spice
1 cup cold Milk
1 cup Cool Whip

Cake

Preheat the oven to 350 degrees and grease a 9x13 cake pan. Prepare the cake according to the package directions and pour into the prepared pan.

In a medium bowl combine the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Whisk until smooth. Pour over the prepared cake mix. Bake for about 1 hour and let it cool.

Frosting

In a medium bowl, combine the pudding mix, pumpkin pie spice, and milk until smooth. Fold in the cool whip. 

When the cake is cool, spread the frosting on top. Refrigerate. Best served cold.