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?”ย 

The pumpkin needs to bake longer in order to set, this little trick makes it so both the cake and pie come out perfect! ๐Ÿ™‚

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!

  • Author: Shawn
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Scale

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 (4 serving size) box vanilla instant pudding mix
  • 1 cup cold milk
  • 8 oz Cool Whip, thawed
  • 4 to 5 gingersnap cookies, crushed into crumbs

Instructions

  1. Preheat oven to 350 degrees F.
  2. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9″x13″ cake pan. DO NOT BAKE. Set aside.
  3. 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.
  4. 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:

  1. 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.
  2. You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!

Keywords: chocolate, cake, pumpkin, cake, whipped topping, magic

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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.
38 Responses
  1. 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.

  2. 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!

  3. 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.

  4. 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…

  5. 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!

  6. 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.

    1. 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! ๐Ÿ™‚ As for the heavy cream, you could try half and half, but I think the heavy cream give it a little something extra! ๐Ÿ˜‰

  7. 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.

  8. 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??;)

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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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