October 23, 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
Pumpkin magic cake combines the texture and flavor of pumpkin pie with the crumbly, buttery goodness of a cake. It’s “magic” because of the way the beautiful layers separate during baking – even though you only pour one batter into the pan.
PUMPKIN MAGIC CAKE INGREDIENTS
Pumpkin magic cake is delicious and easy to make using simple ingredients such as box cake and instant pudding.
For our recipe, 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, room temperature
- 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
Ingredient Substitutions
CAKE MIX: You can use any brand of yellow cake mix, just as long as it requires water. 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 The Best Pumpkin Magic Cake Recipe
For this cake, the magic comes when you cut into it. As this cake bakes, the pumpkin mixture sinks to the bottom, forming a custard-like layer, while the cake mix and butter rise to the top.
Here’s how you make it:
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).
For example, my cake mix called for ½ cup vegetable oil, 1 cup water, and 3 eggs. I added the vegetable oil and eggs but substituted 1 cup of milk for the 1 cup of water.
PRO TIP
Use the recommended pan size for the recipe. A different size can affect the thickness of the layers and the baking time.
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
When pouring the pumpkin mixture into the baking dish, do it slowly.
The key is to drizzle it all over the top of the cake and along the edges so it covers the top. It will already begin to sink.
Ensure it’s spread evenly. This helps in achieving uniform layers.
STEP EIGHT: Bake your cake for 50 minutes to one hour or until it is no longer loose in the middle.
OUR RECIPE DEVELOPER SAYS:
When the cake is removed from the oven, you may think that it hasn’t separated into layers. However, the magic is there when you slice into it and see the cake and pumpkin layers.
STEP NINE: While the cake is cooling, you can make 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.
Troubleshooting This Recipe
My Cake Didn’t “Separate” into Layers
SOLUTION: If your cake didn’t form its distinct layers, the cause could be overmixing the batter or incorrectly layering the ingredients.
It’s crucial to follow the recipe’s layering instructions and avoid stirring once they’re layered in the baking dish.
My Cake is Dry
SOLUTION: Overbaking is a common culprit for a dry cake. Monitoring the cake and ensuring the top turns golden while the center remains slightly jiggly can prevent this.
My Cake is Too Sweet
SOLUTION: An overly sweet taste can be a result of using pumpkin pie filling instead of pure pumpkin puree.
My Cake Stuck to the Pan
SOLUTION: If the cake adheres to the pan, it’s often because the baking dish wasn’t greased adequately.
Proper greasing or using parchment paper can ensure a non-stick outcome.
My Cake Didn’t Rise Properly
SOLUTION: A cake that doesn’t rise properly might be due to an old cake mix. Checking the expiration date is a simple solution.
MORE CAKE RECIPES
How To Serve Pumpkin Magic Custard Cake
- COOL: Before serving, allow the cake to cool after baking. This helps the layers set and makes it easier to slice.
- SLICE: Use a sharp knife for clean slices. For an even cleaner cut, you can chill the knife in the freezer for a few minutes before slicing.
- PLATE: Place each slice on a dessert plate. The distinct layers of the cake should be visible, showcasing the “magic” effect.
SERVE WITH TOPPINGS: Sprinkle on some chopped pecans or walnuts for added crunch and flavor. Or, a light dusting of cinnamon to enhance the presentation.
Drizzling caramel sauce or salted caramel sauce over the slice adds a sweet and sticky contrast.
SERVE WITH A HOT DRINK: Serve the cake with a warm beverage like coffee, tea, hot cider or a pumpkin spice latte.
When To Serve
THANKSGIVING: Given its pumpkin flavor, this cake is a perfect addition to the Thanksgiving dessert table, offering an alternative or complement to traditional pumpkin pie.
If you’re looking for other pumpkin recipes to try, we recommend this pumpkin delight dessert or these pumpkin cheesecake bars.
FALL GATHERINGS: As the leaves change and the weather cools, any autumn gathering or potluck is enhanced by the seasonal flavors of this cake.
FALL BIRTHDAY PARTIES: For those who love pumpkin-flavored desserts, this can be a unique birthday cake alternative in the fall months.
More Fall Recipes
Storing Pumpkin Custard Cake
This pumpkin pie cake should be kept in the fridge when not being served.
TIPS FOR STORAGE:
- Before storing, allow the cake to cool completely to room temperature. This prevents condensation from forming, which can make the cake soggy.
- If you’ve added toppings like frosting or caramel, be aware that these might change in texture over time, especially in the refrigerator.
IN THE FRIDGE:
Wrap the cake or individual slices tightly with plastic wrap or aluminum foil to preserve the cake’s freshness.
Additionally, for an extra layer of protection against air and moisture, you can put this cake in an airtight container.
It can last for up to 5 days in the frige.
IN THE FREEZER:
You can freeze your pumpkin magic cake and enjoy it later.
To do this, wrap the cake tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe container.
Label with the date. The cake can be frozen for 2 months. When ready to eat, thaw it in the refrigerator overnight. This slow thawing helps maintain the cake’s moisture and the frosting’s texture.
FREEZING A FROSTED CAKE:
“Flash freeze” the frosted cake — uncovered — on a baking sheet for a few hours to set the frosting. Then wrap the cake as described above.
This step, called “flash freezing,” helps the frosting set and prevents it from sticking to the wrapping.
Why This Is The Best Pumpkin Magic Cake Recipe
Seasonal Flavor: Pumpkin is synonymous with autumn. The rich, warm flavors of this pumpkin cake make it a perfect for Thanksgiving and other fall celebrations.
Simple Ingredients: The cake typically requires basic ingredients that are often already in the pantry, making it easy to whip up without a special trip to the store.
Crowd-Pleaser: Its unique appearance and delicious taste make magic cakes a hit at parties and family gatherings. It’s a dessert that often intrigues guests.
Easy Preparation: Despite its layered outcome, the preparation is straightforward. Even novice bakers can achieve the “magic” effect without advanced baking skills.
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.
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.
Pumpkin Recipes
- Pumpkin Bars
- Pumpkin Cream Cheese Muffins
- Pumpkin Dump Cake
- Layered Pumpkin Spice Jello Pie
- Pumpkin Dip
- Pumpkin Cupcakes
- Pumpkin Ice Cream
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Chex Mix
- Pumpkin Pudding
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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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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!
Claudia Roland says
I am anxious to make this recipe but I have a question first. Can I substitute real whipped cream for the Cool Whip? Would I use enouh heavy cream to equal 8 oz. Cool Whip once it is whipped?
Thank you for your feedback.
Layne Kangas says
Hi, Claudia – that should work fine, enjoy!