VIDEO! This Pumpkin Magic Cake has three incredible layers in one delicious dessert! Watch the magic happen!

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!

Pumpkin Magic Cake



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!

Pumpkin Magic Cake

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.

Pumpkin Magic Cake

This dessert is a definite crowd pleaser.

Make it!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

Serves 12

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.

1 minPrep Time

60 minCook Time

1 hr, 1 Total Time

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Recipe Image


    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


  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. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
  5. 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.
  6. You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!


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. 🙂


Chocolate Pumpkin Magic Cake

Chocolate Pumpkin Magic Cake

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
178 Responses
  1. Meggen
    Mine didn't layer. I've tried twice to make this and followed the recipe exactly. :( The Lemon Magic Cake worked just fine for me though, so I was looking forward to this cake. What a bummer.
  2. Halfbaked Boo
    First I have to say, CONGRATS, on having time to bake with 4 kids! Will be trying this with a white cake mix (not fond of yellow) and a pumpkin spice instant pudding instead of vanilla. Thank you for the recipe.
  3. Liz
    So I made the cake but it came out too squishy from the center. I left even longer in the oven but it was still really mushy from the center. Is there any tips you can give to resolve this??
  4. Jaynie Laprade
    I made this for my all-ladies Bible study, and it was a HUGE hit! Everyone wanted the recipe! I'm making it tomorrow night for a family get-together, and I know the response will be the same! Thank you so much for sharing this recipe! It's amazing! Oh, and wow at the layers that just magically appear! ;)
  5. Candice
    Hi, my cake layered fine. But my problem seemed to be when I cut into the cake to serve it, the pumpkin part seemed rather mushy and I had to scoop it out of pan. I cooked it long enough I thought. Just wondering what the problem could be. I hope it's safe to eat cause I just had a piece!
    1. Hi Candice, I've never heard of that happening? The only thing I can think of is that maybe you forgot the eggs, which would help bind the pumpkin filling.
  6. Pam
    Has anyone tried this in a bunt pan? Wondering if the pumpkin layer would be to heavy once inverted for the cake. I think it would make a pretty presentation.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; 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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