Pumpkin Magic Cake

Pumpkin Magic Cake FOR THE CAKE LAYER: 1 box yellow cake mix 1 cup water 1/2 cup canola oil 3 large eggs FOR THE PUMPKIN LAYER: 1 can (15 oz) pure pumpkin 1 cup heavy cream 3 large eggs 1 cup light brown sugar, packed 2 tsp cinnamon 1/2 tsp kosher salt 1 tsp ground ginger 1/2 tsp ground cloves FOR THE FROSTING: 1 tub (16 oz) Cool Whip, thawed Preheat oven to 350 degree F. Spray 13x9 baking dish with non-stick baking spray. Set aside. Prepare cake layer by blending ingredients together until smooth. Beat 2 minutes and pour into prepared baking dish. For the pumpkin layer, combine ingredients and beat until smooth. Pour into cake layer. Pumpkin will sink down to the bottom, as it should. No need to swirl or smooth. Bake for 60-65 minutes. Remove from oven and cool completely. The cake will look a little more "done" than usual, that's okay. Frost cooled cake with Cool Whip and refrigerate until ready to serve (at least 4 hours or overnight). ENJOY!