Chocolate Pumpkin Magic Cake

Three layers of deliciousness in this Chocolate Pumpkin Magic Cake! Seriously the best dessert this Fall!

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.

Chocolate Pumpkin Magic Cake

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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.

Chocolate Pumpkin Magic Cake

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! 🙂

Chocolate Pumpkin Magic Cake

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!

Chocolate Pumpkin Magic Cake

Check out those gorgeous layers!!

If you’re not a fan of pie crust, this is the best way to enjoy pumpkin pie!

Chocolate Pumpkin Magic Cake

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.

Chocolate Pumpkin Magic Cake

Once they taste it… they’ll be hooked and asking how you did it!

Chocolate Pumpkin Magic Cake

Grab a fork and dig in to this chocolate delight!

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Chocolate Pumpkin Magic Cake

Chocolate Pumpkin Magic Cake is a delicious triple layer dessert that is crazy easy to make!
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 185 kcal
Author: Shawn

Ingredients

For the Cake:

  • 1 box of devil's food cake mix PLUS ingredients needed to make, eggs, water, oil

For the Pumpkin Pie

  • 1 15oz can 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

Calories: 185kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 70mg | Potassium: 135mg | Fiber: 1g | Sugar: 24g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg
Keywords: cake, Chocolate, magic, pumpkin, whipped topping
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
48 Responses
  1. Pat

    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?

  2. Michelle schroeck

    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!!!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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