Pumpkin Magic Cake

Pumpkin Magic Cake is layers of moist yellow cake, pumpkin pie, and a luscious pudding frosting. The magic happens when you slice into the scrumptious dessert.

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Layers of moist yellow cake, pumpkin pie, and a luscious pudding frosting come together in this scrumptious fall dessert. The magic happens when you slice into the delicious cake. 

MORE RECIPES: Applesauce Cake | Vanilla Crazy Cake | Tornado Cake

Pumpkin Magic Cake

Pumpkin Magic Cake is a delicious fall recipe that will amaze your holiday guests. What makes this cake magical is that the pumpkin pie layer, which is poured on top of the cake layer, falls to the bottom as the cake bakes, meaning the pumpkin ends up on the bottom and the cake ends up on top. 

Layered desserts offer up an enticing combination of flavors and textures, and this pumpkin magic cake is no different. Combining pumpkin pie with cake creates a delicious new way to enjoy pumpkin flavors this fall. 

One-pan desserts are not only fun and easy to make, but they are great for the holidays, get-togethers, or a sweet dessert after family dinner. Serve this crowd-pleaser with a scoop of pumpkin ice cream and a glass of pumpkin spice latte for the ultimate cozy pumpkin treat. 

Pumpkin Magic Cake Ingredients

• Yellow cake mix - box yellow cake mix, plus the ingredients on the back of the box to make a 9x13 cake 
  
• Pumpkin pie spice
  
• Pumpkin puree
  
• Evaporated milk
  
• Eggs
  
• Sugar - brown sugar
  
• White chocolate instant pudding - vanilla flavor can be substituted
  
• Milk - cold milk
  
• Cool Whip

The batter for this cake is very thin and runny. That’s the right consistency you need for the magic layering to happen. When you pour in the pumpkin mixture, pour it slowly all over the top of the cake, as well as along the edges so it covers the top. It will very quickly begin to sink. 

You can use any brand of cake mix for your cake, and you could even substitute a white or vanilla boxed cake mix for the vanilla cake mix. If you can’t find white chocolate instant pudding you could also use French vanilla or vanilla pudding mix.

Don’t worry when you remove the cake from the oven if it looks regular on top, the magic is there when you slice into it and see that the cake and pumpkin layers have separated. To make slicing the cake easier, cool the knife in the freezer first. A cold knife will slice through the cake easily. 

How to Make Pumpkin Magic Cake

FIRST STEP: Preheat oven to 350 degrees

SECOND STEP: Spray a 9x13 pan with nonstick spray.

THIRD STEP: In a large bowl place the cake mix ingredients (substituting milk for water). So for my cake mix, it called for ½ cup vegetable oil, 1 cup water, and 3 eggs. I substituted one cup of milk in place of the water.

FOURTH STEP: Mix per the package instructions.  For my cake mix, it was on medium for two minutes.

FIFTH STEP: Pour the cake batter into the prepared 9x13 pan. Set aside.

SIXTH STEP: In a medium-size bowl place the pumpkin puree, evaporated milk, pumpkin pie spice, eggs, and brown sugar. Whisk together until smooth.

SEVENTH STEP: SLOWLY pour the pumpkin mixture right on top of the cake mix, over the whole cake. The key is to pour this slowly and drizzle it all over the top of the cake, along the edges so it covers the top. It will already begin to sink.

EIGHTH STEP: Bake for 50 minutes to one hour or until no longer loose in the middle. (Mine took 50 minutes.)

NINTH STEP: While the cake is cooling in a large bowl whisk together the pudding mix, milk, and pumpkin pie spice until smooth. 

TENTH STEP: Fold in the Cool Whip until combined.

ELEVENTH STEP: Spread over the cooled cake.

TWELFTH STEP: Refrigerate until ready to serve. 

Can I use vanilla cake mix? 

Yes, you can use a vanilla boxed cake mix or a white boxed cake mix in place of the yellow cake mix. You can also use any brand of cake mix, as long as it requires water to make. You will replace the water with milk for this cake recipe. 

Can I freeze pumpkin magic cake? 

You can freeze the entire pumpkin cake as a whole or cut individual pieces and freeze them. Wrap the cake in plastic and place it in an airtight freezer-safe container before storing it in the freezer. 

Why is the batter so runny? 

The batter for this pumpkin cake is supposed to be thin and runny. This is the consistency needed in order for the magic layering to happen. 

How to Store Pumpkin Magic Cake 

IN THE FRIDGE:  The Cool Whip frosting will melt quickly if left out at room temperature, so the cake should not be left on the counter and should instead be placed in the fridge in between servings. Leftover pumpkin cake can also be stored in an airtight container in the refrigerator.

IN THE FREEZER: Pumpkin magic cake can be frozen either as a whole cake or as individual pieces. Wrap the cake in plastic and place it in an airtight freezer-safe container before storing it in the freezer. Defrost in the refrigerator before serving. 

Pumpkin Magic Cake

5 from 7 votes

Author: Shauna

Pumpkin Magic Cake is layers of moist yellow cake, pumpkin pie, and a luscious pudding frosting. The magic happens when you slice into the scrumptious dessert.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

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Ingredients

  

1x2x3x

• 1 box yellow cake mix (plus the ingredients on the back of the box to make 9x13 cake BUT instead of using water substitute the same amount of milk for the water)
• 1 teaspoon pumpkin pie spice
• 1 can pumpkin puree (15 ounces)
• 1 can evaporated milk (12 ounces)
• 3 eggs
• 1 cup brown sugar packed

Frosting

• 1 box white chocolate instant pudding (vanilla flavor can be substituted)
• 1 teaspoon pumpkin pie spice
• 1 cup cold milk
• 1 cool whip (8 ounces)

Instructions

 

• Preheat oven to 350 degrees
• Spray a 9x13 pan with nonstick spray.
• In a large bowl place the cake mix ingredients (substituting milk for water). So for my cake mix, it called for ½ cup vegetable oil, 1 cup water, and 3 eggs. I substituted one cup of milk in place of the water.
• Mix per the package instructions.  For my cake mix, it was on medium for two minutes.
• Pour the cake batter into the prepared 9x13 pan. Set aside.
• In a medium-size bowl place the pumpkin puree, evaporated milk, pumpkin pie spice, eggs, and brown sugar. Whisk together until smooth.
• SLOWLY pour the pumpkin mixture right on top of the cake mix, over the whole cake. The key is to pour this slowly and drizzle it all over the top of the cake, along the edges so it covers the top. It will already begin to sink.
• Bake for 50 minutes to one hour or until no longer loose in the middle. (Mine took 50 minutes.)
• While the cake is cooling in a large bowl whisk together the pudding mix, milk, and pumpkin pie spice until smooth.
• Fold in the Cool Whip until combined.
• Spread over the cooled cake.
• Refrigerate until ready to serve.

Nutrition

Calories: 258kcal | Carbohydrates: 55g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 350mg | Potassium: 87mg | Fiber: 1g | Sugar: 38g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg

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