Pumpkin Layered Magic Cake

 

Ingredients

Cake Layer

• 1

  box Betty Crocker™ Super Moist™ yellow cake mix
• 1

  cup water
• 1/2

  cup vegetable oil
• 3

  eggs

Pumpkin Layer

• 1

  can (15 oz) pumpkin (not pumpkin pie mix)
• 1

  cup packed brown sugar
• 1

  cup half-and-half
• 3

  eggs
• 2

  teaspoons pumpkin pie spice
• 1/2

  teaspoon salt

Topping

• 1

  package (8 oz) cream cheese, softened
• 3/4

  cup powdered sugar
• 1

  teaspoon vanilla
• 1/8

  teaspoons salt
• 2

  cups heavy whipping cream
• Pumpkin pie spice

Steps

1  Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

2  In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.

3  In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.

4  Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.

5  In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.