Friday, March 23, 2018
Chocolate Pumpkin Magic Cake
Since canned pumpkin is available year-round, I don’t feel like this cake is particularly seasonal. That being said, I suppose it would make a great dessert for Thanksgiving! It’s another one of the “magic cakes” where different layers form during baking. In this version, though, the pumpkin pie filling is deposited on top of the chocolate cake batter, but then it sinks to the bottom and therefore switches places with the chocolate cake. That didn’t happen in my case, or at least not cleanly across the entire confection, but the cake was delicious nonetheless. I used Cocowhip for the topping – it was too runny when I made it, but after a night in the fridge, it had set up properly and at that point, I could have topped the whole cake with it, but I continued to dollop it on each individual piece as I was serving it. Note also that for once, to make my life easier, I did use a boxed mix for the cake, since that’s what the recipe actually called for and I wasn’t sure what recipe to make to end up with the same amounts. So anyway, it made the process easier. Instead of evaporated milk, I used sweetened condensed coconut milk. We all loved this cake!
For the cake
1 box of devil's food cake mix PLUS ingredients needed to make (eggs, water, oil)
For the pumpkin pie filling
1 (15-oz.) can pumpkin purée
½ cup evaporated milk substitute (see note above)
½ cup lactose-free cream or coconut milk
1 cup brown sugar
1 tsp. pumpkin pie spice (I always make my own)
For the topping
1 (4-serving size) box vanilla instant pudding mix
1 cup cold lactose-free milk
8 oz. Cool Whip equivalent (I used Cocowhip, but see note above), thawed
4 or 5 gingersnap cookies, crushed into crumbs
For the cake and pumpkin pie filling
Preheat oven to 350 °F. Grease a 9”x13” cake pan.
Prepare box of cake mix according to package instructions, then pour into prepared cake pan. DO NOT BAKE – set aside.
In another bowl, whisk together the ingredients for the pumpkin pie filling until smooth. Slowly pour the pumpkin pie mixture all over the cake 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. Let cool to room temperature.
For the topping
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. (In my case, it was better after setting up in the fridge for a day – this can absolutely be prepared in advance.) Spread on top of the cooled cake then sprinkle with the crushed gingersnap cookies.
The cake can be served now, or chilled, over the next few days.