Pumpkin Magic Cake

Pumpkin Magic Cake Pumpkin Magic Cake - the magic is in the batter as it separates during baking, creating 2 beautiful layers. To finish it off, top it with a pudding frosting. For the Cake 1 box yellow cake mix 3 eggs 1 cup milk 1/2 cup vegetable oil For the Pumpkin Pie 15 oz pumpkin canned 1/2 cup evaporated milk 1/2 cup heavy cream 3 eggs 1 cup brown sugar 1 tsp pumpkin pie spice For the Frosting 5.1 oz instant vanilla pudding 1 tsp pumpkin pie spice 1 cup milk cold 8 oz Cool Whip thawed Preheat oven to 350 degrees F. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside. In another bowl whisk together the ingredients for the pumpkin pie until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal so don't worry, it's not burnt. Let cool to room temperature. While the cake is baking, make the frosting. Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake. Serve it now or chill the cake for a couple hours