Pumpkin Magic Cake
This Pumpkin Magic Cake is a delightful dessert surprise, with layers of pumpkin pie and moist yellow cake that magically form as it bakes.
Layered Pumpkin Magic Cake
You won’t believe your eyes when this Pumpkin Magic Cake transforms from liquid ingredients in a pan to a beautifully layered Thanksgiving dessert, as it bakes in the oven! There has never been an easier or more foolproof way to get a delicious, moist, layered pumpkin cake that is sure to wow everyone at your next fall party.
Pumpkin season is officially here and I’m so excited about this recipe. This is a 3-layer pumpkin dessert: pumpkin pie, moist yellow cake, and a creamy whipped frosting. It is as beautiful as it is delicious and one of my favorite fall cake ideas!
This is such a fun recipe because it really does work like magic! Even though you pour the cake layer in the pan first, as the cake bakes, the pumpkin layer switches places and settles on the bottom of the pan. After you frost and slice the cake, you’ll have three perfectly formed layers of flavor!
Related: See all of our favorite pumpkin recipes here! There are more than 50 pumpkin food ideas to try!
Ingredients
For your convenience in recreating this recipe, Iโve included shop-able ad links for some of the products used; disclosure policy available here.
For the Cake
- 1 box of yellow cake mix (plus ingredients listed in package instructions)
For the Pumpkin Pie
- 2 cups pumpkin puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 large eggs
- 1 cup light brown sugar
- 1 tsp pumpkin pie spice
For the Frosting
- 1 box instant vanilla pudding mix (3.4 oz box)
- 1 tsp pumpkin pie spice
- 1 cup cold milk
- 8 oz Cool Whip (or similar whipped topping)
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 350 degrees F and coat a 9×13-inch cake pan with non stick cooking spray.
Cake Directions:
- Prepare cake batter according to the directions on the back of the box of cake mix and pour into the prepared pan.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice, until smooth and creamy.
- Gently pour the pumpkin pie mixture on top of the unbaked cake batter.
- Carefully place the pan in the preheated oven and bake for 50-60 minutes at 350ยฐF. When a toothpick inserted into the middle of the cake comes out clean, it is done. Let cake cool to room temperature before frosting.
Frosting Directions:
- In a large bowl, combine the pudding mix, pumpkin spice, and milk.
- Whisk ingredients together until the mixture begins to thicken.
- Fold in the whipped topping until combined and fluffy.
- Scoop frosting on top of the cooled cake and spread evenly. Keep refrigerated until ready to serve.
Prep Tips
- Pumpkin – Be sure to use pumpkin puree or 100% real pumpkin for this recipe, NOT pumpkin pie filling. We are essentially making our own pumpkin pie filling, so you want to start with plain pumpkin. Pumpkin pie filling already has sweeteners and spices added, so that would be too much in this recipe.
- Whipped Topping – For the frosting, it is important to use whipped topping versus real dairy whipped cream. Whipped topping, such as Cool Whip, is made with stabilizers that will help it keep its shape and hold up for a couple days in the fridge, if needed. Whipped cream will “fall” and become more liquid over time.
- Storage – Keep cake covered and in the fridge until you’re ready to serve. Leftovers can be stored in the refrigerator for 2-4 days.
Video Demo:
More Pumpkin Desserts To Try:
- Pumpkin Pie Pull-Apart Bread
- Fluffy Pumpkin Cookies with Cream Cheese Frosting
- Chocolate Pumpkin Sheet Cake
- Easy Pumpkin Roll
- Pumpkin Bread Pudding
- Gluten Free Pumpkin Chocolate Chip Muffins
- Iced Pumpkin Oatmeal Cookies
- Pumpkin Pie Cupcakes
- Pumpkin French Toast
- Pumpkin Muddy Buddies
- The BEST Gluten Free Pumpkin Bread
- Pumpkin Cinnamon Rolls
Pumpkin Magic Cake Recipe (Printable Copy):
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Pumpkin Magic Cake
Equipment
- Large Baking Dish
- Mixing bowls
- whisk
Ingredients
For the Cake
- 1 box Yellow cake mix plus ingredients listed on box
For the Pumpkin Pie
- 2 cups pumpkin puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 large eggs
- 1 cup light brown sugar
- 1 tsp pumpkin pie spice
For the Frosting
- 1 box vanilla instant pudding mix 3.4 oz box
- 1 tsp pumpkin pie spice
- 1 cup whole milk cold
- 8 oz whipped topping such as cool whip (thawed)
Instructions
To Make the Cake:
- Preheat oven to 350 degrees and coat a 9×13" baking dish with non-stick spray.
- Prepare cake batter according to the directions on the back of the box and pour in prepared pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice, until smooth.
- Gently pour the pumpkin mixture on top of the unbaked cake batter.
- Carefully place the pan in oven and bake for 50-60 minutes at 350ยฐF. Check cake with a toothpick to ensure doneness.
To Make the Frosting:
- In a large bowl, combine the pudding mix, pumpkin pie spice, and milk. Whisk together until the mixture starts to thicken.
- Fold in the whipped topping until combined and fluffy.
- Scoop frosting onto the baked and cooled cake, spreading evenly.
- Refrigerate until ready to serve.
Video
Notes
- Pumpkin – Be sure to use pumpkin puree or 100% real pumpkin for this recipe, NOT pumpkin pie filling. We are essentially making our own pumpkin pie filling, so you want to start with plain pumpkin. Pumpkin pie filling already has sweeteners and spices added, so that would be too much in this recipe.
- Whipped Topping – For the frosting, it is important to use whipped topping versus real dairy whipped cream. Whipped topping, such as Cool Whip, is made with stabilizers that will help it keep its shape and hold up for a couple days in the fridge, if needed. Whipped cream will “fall” and become more liquid over time.
- Storage – Keep cake covered and in the fridge until you’re ready to serve. Leftovers can be stored in the refrigerator for 2-4 days.
Nutrition
Pin our Pumpkin Magic Cake Recipe on Pinterest:
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This Pumpkin Magic Cake looks absolutely delicious! I’ve been so busy as a carpet cleaner lately that I havenโt had much time to bake, but this recipe might just inspire me to make time. It sounds like the perfect treat to enjoy on a cozy fall evening. Thanks for sharing this mouthwatering idea!