Here’s the deal with this Pumpkin Magic Cake – it has a little bit of everything to please just about everyone.
I spent a long time perfecting this recipe. It finally came out just right, and I think you’re going to love it!
It has three layers of dessert goodness going on.
A layer of pumpkin pie on the bottom. A layer of cake in the middle. Finished off with a sweet layer of pumpkin pie spiced pudding/frosting/icouldeatthiseveryday on top.
What’s so magical about this cake?
You start off by mixing up a box of yellow cake mix, just like you normally would. Pour it into the cake pan, then you whip up some pumpkin pie, and pour that on top. It sinks to the bottom, and when baked it comes out in perfect layers!
Whisk up the top layer which is just a combination of Cool Whip, Pudding mix, milk and pumpkin pie spice. Spread it on top, and you have a multi-level dessert with layers upon layers of delicious Fall flavor.
This dessert is a definite crowd pleaser.
Make it!
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Pumpkin Magic Cake
PumpkinMagic Cake has a layer of pumpkin pie on the bottom, a layer of cake in the middle, finished off with a sweet layer of pumpkin pie spiced pudding/frosting/icouldeatthiseveryday on top.
- Prep Time: 1 minute
- Cook Time: 1 hour
- Total Time: 1 hour 1 minutes
Ingredients
For the Cake
- 1 box of yellow 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 tsp pumpkin pie spice
- 1 cup cold milk
- 8 oz Cool Whip, thawed
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. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
- Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice 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.
- You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!
Notes
Before baking the cake, you can place it on top of a rimmed baking sheet just in case any of the cake spills over the edge of the pan while baking.
UPDATE:
After you are done baking the cake, it may look like it did not settle into layers, but it has! Frost it, cut it, and marvel at it’s awesomeness.
Nutrition
- Serving Size: 12
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Shawn, I love this recipe!! I have made it several times for personal parties and for bake sales- I use instant cheesecake pudding (bought it by mistake) and its an awesome flavor, also! Thank you for sharing this!!
Presentation: Top Notch!
Looks Damn Tasty, I would like to try these next weekend.
★★★★★
Can I make the cake from scratch instead of using box cake?
I’m sure that would work out just great!
How many ounces is the Vanilla Instant Pudding Please?
It says 3.4 oz the package but it doesn’t say for how many persons…
Yes, you’ll want the 3.4oz package of instant pudding mix. 🙂
I need to make this dairy free so can I use coconut milk in stead of evaporated and cream..as far as topping cool whip is no dairy so all set there . Please respond
I’ve never made it with coconut milk so I can’t say how it will turn out. You could always try it and let us know! 🙂
Mission accomplish I made it dairy free and it worked .I used 1/2 cup coconut cream 1/2 cup coconut almond milk for filling and it covered entire top of cake unlike your photo. I will cut brown sugar by a quarter cup next time because coconut cream is already sweetened. I bought Goya brand. Then I used coconut cream and coconut alomond milk for pudding cool whip non dairy topping. Amazingly delicious! I took pics but don’t know how to send on this or I would to show you results.
Mission accomplish I made it dairy free and it worked .I used 1/2 cup coconut cream 1/2 cup coconut almond milk for filling and it covered entire top of cake unlike your photo. I will cut brown sugar by a quarter cup next time because coconut cream is already sweetened. I bought Goya brand. Then I used coconut cream and coconut alomond milk for pudding cool whip non dairy topping. Amazingly delicious!
Good job Viny! They do sell an unsweetened coconut cream that you can get at the Asian markets or Amazon. My son also tells me they make a “Cool Whip” that is vegan made with coconut cream. He says they have it at Publix.
I would use the thicker coconut cream instead of coconut milk.
What can substitute for the evap milk and heavy cream ?
Has anyone tried cupcakes or a bundt pan with this?
I tried this with a gluten free yellow cake mix, pumpkin did not sink through! Will let you know how it tastes though! (GF is necessary for me)
Okay, I couldn’t wait till it cooled, smelled too good. The pumpkin did not sink in, at all. It was delicious! Used Pillsbury GF vanilla cake mix, everything else as listed. Thanks for this recipe!
Love this recipe!! This is now my Fall go to when having a Pot Luck. On those chilly fall morning that my kiddos don’t want to get out of bed all I have to say is “You can have a piece of Pumpkin Magic Cake and they are up and running!
That’s so awesome to hear! Thanks for commenting Melany!
You can easily recognize there are three pages. To avoid printing the smiley face just select pages 1-2. That will save your ink.
In the instructions it says pour cake mix in pan first but in the picture you show it looks like the pumpkin is first then the cake mix over that. Not sure what to do
The pumpkin sinks to the bottom.
There are reviews saying it doesn’t sink. So why can’t you put the pumpkin in first and then the cake mix?
Popeye, Only one reviewer said that and the poster used a gluten free cake mix. Dont Use a GF cake mix and the pumpkin layer will sink to the bottom.
I went back and was looking at reviews from 2103, 2104, and 2015 and there were a few that didn’t turn out. I’ll try it and make sure I follow the recipe as written for my best chances of success. I did see where someone else asked if they could add the pumpkin first and the reply was that because of different cooking speeds between the cake batter and the pumpkin, adding the pumpkin first would not be successful.
Jennifer, cake mix first. The fact that the pumpkin layer sinks to the bottom during baking is what makes it “magic”!
ZRobin, but it would still turn out “correctly” if you put the pumpkin in first wouldn’t it? There are a few people that said theirs didn’t sink to the bottom.
Printer friendly please! Stop with the huge smiley face. Ink is so expensive
Thanks for sharing this kind of stuff, I would like to thank you for the efforts you have made in writing this article.
hey Shawn Syphus!
yumm the thing I like most in my life is Cake I always used to search cake recipes on internet I think this one I found the best one…
Pumpkin cakes looks amazing I will must try the recipe at my home …thanks for sharing
Cake looking so delicious.