March 27, 2023
Review RecipePumpkin 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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Table of Contents
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 not only a tasty dessert but a beautiful one!
PUMPKIN MAGIC CAKE INGREDIENTS
You’ll 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 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 eggs
- 1 cup brown sugar, packed
PRO TIP
Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
For the Frosting
- One box (3.4 ounces) white chocolate instant pudding
- 1 teaspoon pumpkin pie spice
- 1 cup cold milk
- 1 (8-ounce) 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 white boxed cake mix or vanilla cake as well.
PUDDING: It is possible to substitute French vanilla or vanilla pudding mix in place of the white chocolate instant pudding.
HOW TO MAKE THIS PUMPKIN MAGIC CAKE RECIPE
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Spray a 9×13-inch pan with nonstick cooking spray.
STEP THREE: In a large bowl, place the cake mix ingredients (substituting milk for water).
PRO TIP
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: 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 baking dish. Set aside.
STEP SIX: In a medium-sized bowl, place the pumpkin puree, evaporated milk, 1 teaspoon of pumpkin pie spice, 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.
PRO TIP
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.
PRO TIP:
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!
STEP NINE: While the cake is cooling, you can mix up the frosting. In a large bowl, whisk together the instant pudding mix, milk, and the remaining 1 teaspoon of pumpkin pie spice until smooth.
STEP TEN: Fold in the Cool Whip until combined.
STEP ELEVEN: Spread the Cool Whip over top of the cooled cake.
STEP TWELVE: Refrigerate until ready to serve.
PRO TIP:
To cut the cake cleanly, pop your knife in the freezer to cool it, and it should slice through the cake easily.
HOW TO SERVE
Amaze your guests at Thanksgiving dinner with this beautiful cake and its delicious layers. They are the perfect way to celebrate pumpkin season and all that is cozy. Serve with a homemade pumpkin spice latte for the perfect treat.
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
STORAGE
IN THE FRIDGE: Leftover pumpkin pie 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. Either freeze the entire cake as a whole or 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 perfect fall dessert if you are a pumpkin lover. This cake is magical in that it displays three distinct layers that all come from one batter.
The pumpkin layer falls to the bottom as the cake bakes and is topped with a fluffy cake layer and a top layer of fluffy frosting.
Best of all, it looks as beautiful and it tastes! It’s sure to be a hit at your next fall gathering.
FREQUENTLY ASKED QUESTIONS
Is my batter supposed to be very runny?
Yes, you will have a very runny and thin batter, and that is the consistency you want for the magic layering to happen.
Are there other flavors of this unique cake?
You can find a recipe for magic custard cake on this site. Lemon and chocolate magic cakes are also popular variations on this classic vanilla magic custard cake recipe.
Can I make my own homemade pumpkin puree?
If you would prefer to use homemade pumpkin puree rather than store-bought, you certainly can make this substitution.
MORE RECIPES YOU’LL LOVE
- Banana Bread
- Apple Pie Bites
- Pumpkin Bars
- Pumpkin Cream Cheese Muffins
- Pumpkin Dump Cake
- Layered Pumpkin Spice Jello Pie
- Magic Custard Cake
- Butter Cake
- American Flag Cake
- Milk Cake
- Pumpkin Dip
Pumpkin Magic Cake
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
Ingredients
- 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 teaspoon pumpkin pie spice
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 eggs
- 1 cup brown sugar packed
Frosting
- 3.4 ounces white chocolate instant pudding (vanilla flavor can be substituted)
- 1 teaspoon pumpkin pie spice
- 1 cup cold milk
- 8 ounces Cool Whip
Instructions
- Preheat oven to 350°F.
- 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 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 9×13 pan. Set aside.
- In a medium-size bowl place the pumpkin puree, evaporated milk, 1 teaspoon of 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.
- While the cake is cooling in a large bowl whisk together the pudding mix, milk, and remaining 1 teaspoon of pumpkin pie spice until smooth.
- Fold in the Cool Whip until combined.
- Spread over the cooled cake.
- Refrigerate until ready to serve.
Notes
TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
TIP: 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!
TIP: To cut the cake cleanly, pop your knife in the freezer to cool it, and it should slice through the cake easily.
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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Comments
Gloria says
Such an absolutely delicious fall treat!
Va says
I have a question regarding the pumpkin pie spice. One teaspoon of pumpkin pie spice is listed in the ingredients list. However, pumpkin pie spice is noted twice in the directions: Steps 4 and 6. Is one teaspoon added separately in each step or half-teaspoon added in each step?
Layne Kangas says
Hey, there – pumpkin pie spice is listed twice in the ingredients – once for the cake and once in the frosting. It’s a teaspoon for each part, so two teaspoons total. Enjoy!
Lynda says
This sounds delicious! I will definitely give this recipe a try, using the yellow cake mix. I would probably add a bit of decoration to the top!
JoAnn LEONARD says
can i substitute real whip cream if so how much cream needs to be whipped and blended with the other ingredients?
Layne Kangas says
Hi, JoAnn – we haven’t tested it like that. If you are replacing the Cool Whip, I would use the same amount however I don’t think it will keep as well so you would probably want to serve it soon after making. Enjoy!
Dani Zancho says
Hi there….
on the 1 box yellow cake max, can I substitute it with yellow cake from the scratch?
Layne Kangas says
Hi, Dani – we haven’t tested it that way so I’m not sure if any adjustments would need to be made. Please let me know if you try it. Enjoy!
Teresa Gerber says
I love pumpkin spice flavors!! Can’t wait to try this…your recipes are the best!!
Sam Kieser says
Yum!! Would definitely substitute vanilla pudding stead of white chocolate but I do like pumpkin anything this time of year!!!
Diana Hargrove says
My favorite thing with pumpkin is a pumpkin spice latte
Antonina Lechowicz says
I think I would try spice cake in place of the yellow cake mix and maybe cheesecake flavor pudding for the icing.
Shanon says
I love pumpkin spice season! I would use a vanilla cake mix or maybe even try a carrot cake. This looks delicious and I can’t wait to make it
Karen says
It’s a great recipe.
I use a yellow cake mix, vanilla pudding to make mine.
For decoration, some tiny candies that look like autumn leaves and swirls of cool whip with a candy mini pumpkin on each swirl. I have a friend that likes circus peanuts and her slice would get a flower design using those! Also fall colored sprinkles would be fun.
I like pumpkin spice season but would not say I love it.
Lonnie says
This looks so very good! Although, I think I would use a spice cake or carrot cake mix instead of yellow. I bet it would enhance the pumpkin spices and elevate it up a notch!
Jerry says
Absolutely delicious
Portia says
The first time I’d use yellow cake mix and vanilla pudding…just to try it out. The next time I might try spice cake or carrot cake mix. I love pumpkin season!!!
Bobbie says
This looks so yummy!! I love a good pumpkin cake! I think maybe I’d try a butter pecan cake mix, and sprinkle some finely chopped pecans on top! 🙂
McKenzie Barker says
I would decorate with seasonal sprinkles on the top of the cake on the frosting.
Deena Burns says
I can’t wait to make this!
Barb Pierce says
I love it!!
Would you decorate before serving? I would sprinkle a light dusting of Nutmeg before serving.
Do you love pumpkin spice season? I love pumpkin spice season!
Michele says
Would leave the recipe the way it is. Love pumpkin spice season
cheryl says
How about spice cake mix, and butterscotch pudding. Not sure it would improve the flavor, the original looks too good for improvement.
Amy says
I was thinking of maybe butter pecan cake mix with apple butter or pureed apples and maybe a crunchy topping in there too. Or an oatmeal cake would also be good with other pureed fruit. White cake mix with pureed berries and then your choice of flavorings for the cool whip. I’m sure I will think of more.
Laurie says
I think I will try spice cake mix and vanilla pudding. Looks delicious!
Kathy Eddy says
This sounds delicious! I would like to try it with a Spice cake mix.
Lindsay Vanzandt says
I’m gonna make this but with cheesecake flavored pudding!
Susan Fisher Price says
This is a wonderful cake! I love it’s versatility! I’m thinking spice cake might work with the pumpkin ?! And decorate with a few Holiday sprinkles.
Sherry Caesar says
I would definately use spice cake mix with a french vanilla pudding and a cinnamon crumble. Pumpkin Spice season is my only season!
Joy Bellotte says
I would use the yellow cake mix. I do love pumpkin season!
Deborrah says
Looks good. Hope to make it this weekend.
char reynollds says
i love the taste and smell of anything pumkin.
Penny Harper says
Looks like a easy pumpkin dessert for Thanksgiving
Penny says
I think I would use spice cake mix.
Kim says
This sounds relish!
To mix it up, I might try a spice cake mix and maybe a caramel/butterscotch pudding.
I probably wouldn’t decorate before serving.
I just LOVE pumpkin spice season!!!
Kathleen Evans says
This recipe looks absolutely delicious. I would use the golden cake mix and the vanilla pudding as I don’t think it would compete with the pumpkin. Can’t wait to try this recipe.
DianeGlaspy says
I would use either a yellow or orange cake mix . And definitely icing the cake before serving.
Jill Thomas says
I will use a spice cake mix.
Kristi Stamey says
I’m so excited about pumpkin spice season!
Carol says
I would try it with spice cake.
Marilyn says
I think I’d use a French Vanilla Cake mix rather than yellow cake, just for the richer flavor, combined with the other delicious flavors of this cake!
Kathleen says
I would definitely try this subbing out for a spice cake mix. I think it would go really well with the pumpkin flavors!
cathy hennessee says
yellow cake mix or white cake mix
white chocolate pudding or vanilla pudding
yes, possibly some drizzle of chocolate to add some color
this looks like a very flavorful cake for the fall, pumkin spice is a good fall addition
Michele says
My family will love this. I’ll have to use vanilla pudding mix as, unfortunately, I haven’t seen white chocolate pudding mix in Canada. I might try it with a spice cake mix.
Linda says
This recipe sounds amazing. Can’t wait to try it. I would like to try this recipe and then also try it using a spice cake mix because I think that would go very well with the pumpkin pie spice. I think the flavors would enhance and complement each other. It would especially taste great the next day.
I would use vanilla pudding or french vanilla pudding because vanilla has a wonderful flavor and isn’t overpowering and goes great with a spice cake and the flavor of the pumpkin pie spice.
I LOVE pumpkin spice season. The aromas are amazing. Really, what’s not to love about it ??
Dixie Brown says
I would keep the yellow cake mix. I would change the pudding flavor to cheesecake flavor instant pudding.
Penny Bunch says
I would try the white cake mix
Nan Waites says
I would use spice cake mix to “spice it up.”
Mary Manning says
This sounds delicious i used vanilla pudding only cause i couldn’t find white chocolate pudding mix. Other than that i just followed the recipe.
Noreen Thompson says
I would use a yellow cake mix, think I will be making this for Sunday dessert.
Jody says
This would be great with spice cake and using cheesecake pudding
Jody says
I would try spice cake mix and cheesecake pudding
Esther McCall says
Love pumpkin 🎃 spice season
Morgan says
This looks delicious! I’m tempted to try it first with the yellow cake mix, then with a spice cake mis to compare!
Fran Nykaza says
French vanilla pudding would be a great choice!
Glenn Palmer says
This has to be my favorite cake! So easy to make and the taste is scrum-dilly-icious. would recommend it to every one to try!! Thank you SPACESHIPS & LASER BEAMS for all your recipes.
Patsy says
I love pumpkin pie spice. Cannot wait to serve this to my family!
Natosha says
I think a spice cake mix or a butter pecan cake mix would be good to use in this recipe.
Kathy Knox says
I haven’t made this cake yet but can’t wait to try it. I would like to do it with a choc cake mix and vanilla pudding. I am anxious to try this!
Lynn Tilley says
This sounds absolutely yummy!! The answer to 1 of your questions is. Pumpkin spice season is my favorite time of the year!! 😊🍁🍂😊🌻
Stacey says
Haven’t tried this yet, but I’m confused! The picture shows the pumpkin on the bottom and clearly the way it is made it will be on top. What am I missing?
Layne Kangas says
Hi, Stacey – trust us, it’ll turn out great! It will bake into the layers shown when the recipe is followed. Enjoy!