Pumpkin Magic Cake

Pumpkin magic cake is a delicious Autumn dessert that has pumpkin spice flavors and a light and creamy Cool Whip frosting.

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This pumpkin magic cake recipe is a layered dessert with moist cake, pumpkin spice flavors and a creamy cool whip frosting. It is delicious and easy to make using simple ingredients like box cake and instant pudding. The magic comes when you cut into the cake and see that the cake and pumpkin layers separate to make for not only a tasty dessert, but a beautiful one!

Who doesn’t love a delicious pumpkin dessert? If you’re looking for a new pumpkin recipe to try out this fall, we recommend this Pumpkin Delight Dessert or these Pumpkin Cheesecake Bars.

MORE CAKE RECIPES
Earthquake Cake | Jello Poke Cake

INGREDIENTS FOR PUMPKIN MAGIC CAKE

You will need:

For the Cake:

• 1 box yellow cake mix (plus the ingredients on the back of the box to make a 9×13 cake BUT instead of using water you will substitute the same amount of milk for the water)
• 1 teaspoon pumpkin pie spice
• 1 15oz can pumpkin puree
• 1 12oz can evaporated milk
• 3 eggs
• 1 cup brown sugar, packed

For the Frosting:

• One box (3.4 ounces) white chocolate instant pudding
• 1 teaspoon pumpkin pie spice
• 1 cup cold milk
• 1 8oz tub of Cool Whip

SUBSTITUTIONS AND ADDITIONS

CAKE MIX: You can use any brand of yellow cake mix, just as long as it requires water, to replace with milk. You could also use a vanilla or white box cake mix as well.

PUDDING: It is possible to substitute vanilla or french vanilla instant puddings iin place of the white chocolate instant pudding.

HOW TO MAKE THIS PUMPKIN PIE MAGIC CAKE RECIPE

STEP ONE: Preheat the oven to 350 degrees.

STEP TWO: Spray a 9×13 pan with nonstick spray.

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

STEP FOUR: Add in the pumpkin pie spice. Mix per the package instructions. For my cake mix it was on medium for 2 minutes.

STEP FIVE: Pour the cake batter into the prepared 9×13 pan. Set aside.

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

STEP SEVEN: 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.

STEP EIGHT: Bake your cake for 50 minutes to one hour or until it is no longer loose in the middle.

STEP NINE: While the cake is cooling, you can mix up the frosting. In a large bowl, whisk together the pudding mix, milk and pumpkin pie spice until smooth.

STEP TEN: Fold in the Cool Whip until combined.

STEP ELEVEN: Spread over the cooled cake.

STEP TWELVE: Refrigerate until ready to serve.

STORAGE

IN THE FRIDGE: Leftover pumpkin magic cake should be kept in the fridge, as well as between servings. While the cake itself is fine to be left out for a bit of time, the Cool Whip frosting will melt quickly if it’s left out at room temperature for too long.

IN THE FREEZER: You can freeze your pumpkin magic cake and enjoy it later. I like to cut individual pieces and freeze them by wrapping them in plastic and placing them in a Ziploc bag. That way we can enjoy an individual piece when the sweet tooth hits!

Pumpkin magic cake is a delicious Autumn dessert that has pumpkin spice flavors and a light and creamy Cool Whip frosting. It’s easy to make by using pre-packaged ingredients. Best of all it looks as beautiful and it tastes! It’s sure to be a hit at your next fall gathering.

MORE RECIPES YOU’LL LOVE

• Creamy Mashed Potatoes
• Banana Bread
• Crockpot Chicken and Gravy
• Apple Pie Bites

Pumpkin Magic Cake

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Pumpkin magic cake is a delicious Autumn dessert that has pumpkin spice flavors and a light and creamy Cool Whip frosting.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12

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Ingredients

  

1x2x3x

• 1 box yellow cake mix             (Plus the ingredients on the back of the box to make a 9×13 cake BUT instead of using water substitute the same amount of milk for the water)·    
• 1 tsp pumpkin pie spice
• 15 oz can pumpkin puree  
• 12 oz can evaporated milk
• 3 eggs
• 1 cup brown sugar packed

Frosting

• 3.4 oz white chocolate instant pudding             (vanilla flavor can be substituted)
• 1 tsp pumpkin pie spice
• 1 cup cold milk
• 8 oz Cool Whip

Instructions

 

• Preheat oven to 350 degrees
• Spray a 9×13 pan with nonstick spray
• In a large bowl place the cake mix ingredients(substituting milk for water). (my cake mix it called for ½ cup vegetable oil, 1 cup water and 3 eggs. I substituted one cup milk in place of the water.)
• Add the pumpkin pie spice. Mix per the package instructions.  For my cake mix it was on medium for two minutes.
• Pour the cake batter into the prepared 9×13 pan.Set aside.
• In a medium size bowl place the pumpkin puree, evaporated milk, 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

Notes

When the cake is removed from the oven you will think that it hasn’t separated into layers because it looks just regular on top. But the magic is there when you slice into it and see the cake and pumpkin layers separate!

Nutrition

Calories: 366kcal | Carbohydrates: 73g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 440mg | Potassium: 266mg | Fiber: 2g | Sugar: 51g | Vitamin A: 5708IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 2mg

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