I’ve been dreaming about this Chocolate Pumpkin Magic Cake for a long time.
It’s very similar to my Pumpkin Magic Cake, but with a chocolate twist and a sprinkle of ginger snaps…
Basically heaven in a slice.
This triple layer dessert is actually crazy easy to make, and comes out in perfect layers each time!
The bottom layer is a delightful pumpkin pie, the middle is a rich chocolate cake and then it’s topped off with a vanilla pudding frosting that is to die for.
The secret to this magical cake is how you bake it.
First you pour in the chocolate cake batter and then the pumpkin pie batter over the top.
Since the pumpkin pie filling is heavier, it will sink to the bottom and the cake will rise to the top.
Now… I get asked a lot, “Why don’t you just put the pumpkin on the bottom to begin with?”
The pumpkin needs to bake longer in order to set, this little trick makes it so both the cake and pie come out perfect! 🙂
On the original pumpkin magic cake I gave the frosting a hint of pumpkin pie spice, but this time I left it out and opted to sprinkle some crushed gingersnap cookies on top.
Oh my! So so so so so good!
Check out those gorgeous layers!!
If you’re not a fan of pie crust, this is the best way to enjoy pumpkin pie!
Serious crowd pleaser, right here. Plus it’s one of those desserts that everyone will easily be drawn to because it looks so different than anything else they’ve ever seen.
Once they taste it… they’ll be hooked and asking how you did it!
Grab a fork and dig in to this chocolate delight!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | TWITTER | INSTAGRAM | BLOGLOVIN
Chocolate Pumpkin Magic Cake
Ingredients
For the Cake:
- 1 box of devil's food cake mix PLUS ingredients needed to make, eggs, water, oil
For the Pumpkin Pie
- 15 oz pumpkin puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 eggs
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
For the Frosting
- 1 vanilla instant pudding mix, 4 serving size box
- 1 cup milk, cold
- 8 oz Cool Whip, thawed
- 4 to 5 gingersnap cookies, crushed into crumbs
Instructions
- Preheat oven to 350 degrees F.
- Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.
- In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
- Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. Let cool to room temperature.
For the Frosting:
- Place the vanilla pudding mix into a large bowl and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake then sprinkle with the crushed gingersnap cookies.
- You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!
Nutrition
You May Also Like:
This came out good for me, though I deviated a little and didn’t get layers. But I was inspired by this recipe! I used a “moist dark chocolate” cake mix and my usual pumpkin pie filling recipe (from the site Cooking for Engineers) and followed the steps given here. The result was marbled – the pie filling stayed encased where I poured it in the cake. The result is incredibly moist and yummy. Instead of frosting, I cut some full-size marshmallows in half and placed them on the edges of the cake while it was still hot, then used a kitchen torch to toast them – so the edge pieces have a yummy toasted sugar flavor on top and the center pieces are for those who like their cake less sweet. I’d make it again.
Not a good redipe since the amount of pumpkin puree is missing.
I apologize about that error in the recipe. I’ve updated it and you should be good to go! Enjoy!
Have you tried this with spiced cake mix? Do you think it would be to much spice when all together?
Can I use whatever can be substituted for pumpkin .if so any recommendations. Thank you
THIS SOUNDS GOOD MY BROTHER HASTES CHOCOLAT CAKE CAN USE ANOTHER FLAVOR CAKE MIX AND STILL BE AS GOOD?
Yes, definitely! Check out my original Pumpkin Magic Cake here.
can this be made into cupcakes as well
I’m sure it would work as cupcakes too. I would reduce the cook time though, probably to just 25 to 30 minutes.
Looks delicious and a nice change from just regular pumpkin pie.
If you were to prepare this the day before serving and chilled in the refrigerator, is there any risk the top of the cake gets a bit soggy from the topping partially separating?
You should not have any problem preparing a day ahead and it getting soggy. It’s a wonderful cake!
Can u use something else besides pumpkin that would basically turn out the same? I am not a fan of pumpkin or any vegetable really but would like to make a version of this please help!!!
I do have a Lemon Bar version! It’s delicious!
In the picture the pumpkin is poured over the chocolate. Why when the product is finished is the pumpkin on the bottom?
The pumpkin layer is heavier and sinks to the bottom when baked! 🙂
Oops, ignore that last question! Clearly I don’t know how to read very well!
Do you think this would work with a “from scratch” chocolate cake?
I don’t see why not! Hope you enjoy it!
How about an air fry bake? Is it still 350°? And what about length of time. My oven broke but I still have my air fryer!