Magic Chocolate Pumpkin Cake
Being that I'm obsessed with all things pumpkin and pumpkin spice this fall, I have turned to pinterest to help me... expand on my pumpkin addiction and I came across this lovely dream! I found it on the blog I wash, You dry and decided to give it a whirl and heck yea it was worth it! The awesomeness about this cake is the fact that you start out with the chocolate devils food cake on the bottom and pour the pumpkin pie mix on top and while baking the density of the pie slowly settles to the bottom. Something about giving it a chance to cook longer or something. Who cares it works and it's cool beans!
Pretty :) and look at those cool layers!
I was in a crazy hurry to get it made before Bible study this morning
and didnt get any pictures of in the process making lol
Ingredients
For the Cake:1 box of devil's food cake mix PLUS ingredients needed to make (eggs, water, oil)
For the Pumpkin Pie:
1 (15oz) can Pumpkin Puree
1/2 cup evaporated milk
1/2 cup heavy cream (I used 2% milk and it came out just fine)
3 eggs
1 cup brown sugar
1 tsp pumpkin pie spice
1 (15oz) can Pumpkin Puree
1/2 cup evaporated milk
1/2 cup heavy cream (I used 2% milk and it came out just fine)
3 eggs
1 cup brown sugar
1 tsp pumpkin pie spice
For the Frosting
1 (4 serving size) box vanilla instant pudding mix
1 cup cold milk
8 oz Cool Whip, thawed
4 to 5 gingersnap cookies, crushed into crumbs (I dont like these, so I sprinkled dark chocolate powder on the top)
1 (4 serving size) box vanilla instant pudding mix
1 cup cold milk
8 oz Cool Whip, thawed
4 to 5 gingersnap cookies, crushed into crumbs (I dont like these, so I sprinkled dark chocolate powder on the top)
Instructions
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. (I seperated mine in half to do 2 cake pans. One for for Bible study and one for us at home!)
In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
Carefully place cake into the oven and bake for 50-60 (mine cooked about 40 mins in two 8x8 pans) minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. Let cool to room temperature.
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. (I seperated mine in half to do 2 cake pans. One for for Bible study and one for us at home!)
In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
Carefully place cake into the oven and bake for 50-60 (mine cooked about 40 mins in two 8x8 pans) minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. Let cool to room temperature.
For the Frosting:
Place the vanilla pudding mix into a large bowl 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 then sprinkle with the crushed gingersnap cookies.
You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy! So much better if chilled a few hours! In my humble opinion of course!
Place the vanilla pudding mix into a large bowl 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 then sprinkle with the crushed gingersnap cookies.
You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy! So much better if chilled a few hours! In my humble opinion of course!
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