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–+ servings
close up shot of a slice of Pumpkin Magic Cake on a plate
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5 from 36 votes

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 Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin magic cake, pumpkin magic cake recipe
Servings: 12
Calories: 366kcal

Ingredients

  • 1 box yellow cake mix             (Plus the ingredients on the back of the box to make a 9x13 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 9x13 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 9x13 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