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!
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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
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Irene R Anderson
Not a fan of chocolate cake but never had yellow cake mix and I wanted to try this. Was skeptical. WAS I WRONG. D E L I C I O U S !! Made a large cake for two so I shared with my neighbor whose grown daughter couldn’t stop eating it. Froze what I had left. Defrosted at room temp. Was even better. My printer is on overtime sharing this recipe. I did however use my own fav. spices for the pumpkin filling and all evaporated milk instead of the cream. Great recipe. Now to try with yellow cake mix. May not share that one.
Shawn
Irene, I’m so glad you gave it a try! Thanks for sharing your comment! 🙂
Alyson
If I make this cake ahead of time and leave in the fridge overnight (approx 24 hours), do you think it would hold up okay? Making for a friends birthday, but not sure I’ll have time to make it that same day.
Thanks!
Meghan
Awesome!! I bet this would would be soooo good with spice cake mix 🙂 🙂 Can’t wait to try!
Marion Marion
This recipe goes back to 1972, it originated using Pumpkin Pie Filling. We moved back then and I lost the recipe. Glad to see someone has recycled it.
Shawn
Wow! I’ve never seen this cake anywhere else before! I’ll have to find that recipe you’re mentioning and see if it’s similar! 🙂
Linda Smith
I bet this would be good with a spice cake. May have to try it Sunday for Sunday School.
Shawn
That would be fantastic! 🙂
tammy bond
could i use real pumpkin not from a can
Tammy
The recipe say ‘ lightly grease ‘ cake pan do I use cooking spray or Di I use Bakers joy ?
Just don’t want cake to stick to pan
Shawn
Either one will work!
Lisa
Re: Chocolate Pumpkin Magic Cake recipe: The photo shows the chocolate cake in the middle; however, the recipe instructions indicate that the chocolate cake layer is on the bottom. Does the chocolate cake somehow rise through the pudding layer while baking? Or is the cake to be flipped upside down before frosting? I’m a bit confused…
Shawn
Hi Lisa, the chocolate cake layer goes in first and does rise while the pumpkin layer falls. It’s the whole “magic” part of the cake. 🙂
Lisa
Gotcha!
Billie
I made this last night and it was very good and light! I didn’t have any ginger snaps so I didn’t use those but it was still awesome!
Shawn
Awesome! Thanks Billie! 🙂
Billie
I will be making it for the 1st time tonight and am wondering if anyone had ever used cream cheese in the pumpkin part? I’m hesitant to try it on my first time baking the cake but don’t see how I can go wrong… I don’t know, maybe I will wait until after I try the original version, lol.
Melissa
Do I have to use the heavy cream? Or could I just whip up the pumpkin filling using my normal pumpkin pie recipe?
Shawn
I have only ever made this cake with my pumpkin pie recipe. I’m not sure how any others would perform, but you could always give it a try! 🙂 As for the heavy cream, you could try half and half, but I think the heavy cream give it a little something extra! 😉
Brenda
Do you think this would work as a cupcake?
Shawn
I have not tried it as a cupcake yet, but I’m working on it! 🙂
Brandy
I would love to make these in cupcake form!!
Holly N @ Spend With Pennies
I totally love this cake, can’t wait to give it a try! Such an easy fall dessert!
Shawn
Thanks Holly!
Bonita
When it said “pumpkin puree” I had never used this before and wasn’t sure if Pure Pumkin and Pumkin Puree was the samething or not so had to look it up and said that could use pure pumkin as long as it DIDN’T say pumkin pie filling. And then it came to the “Heavy Cream” and was lost again. All I could find was “Heavy Whipping Cream” and looked up again and yes it can also be used the same. Want to make this for special potluck for work and needed to make sure I had everything for it already on hand. It looks sooooooooooo good so hoping that I am right about what I can use or not. Wish me luck.
SaraLily
YES!! I made your original recipe last year for Turkey Day and it was a magical moment to cut out the first piece! it was a hit! Perhaps this version will be THIS year’s dessert??;)
Dorothy @ Crazy for Crust
It looks amazing!
Medeja
Yummy! All layers look so good!