This epic Pumpkin Magic Cake recipe has three layers of deliciousness – a pumpkin pie layer, followed by a vanilla cake layer and topped with a light and fluffy pumpkin spiced mousse.
I spent a long time perfecting this recipe. It finally came out just right, and I think you’re going to love it!
This cake is for the people who aren’t necessarily a fan of pie crust, but love the goodness of pumpkin pie.
Pumpkin Magic Cake
I took my famous Pumpkin Pie filling and added it on top of a boxed vanilla cake mix and something magical happened.
The pumpkin pie filling sunk to the bottom and the cake mix rose through the top… creating a beautiful layer when sliced into.
Ingredients Needed:
Here’s the basic list of the ingredients you’ll need in order to make this delicious cake. It’s perfect for the holidays!
- Vanilla Cake Mix – any size box will work as long as it’s meant for a 9×13″ pan
- Eggs, Oil, Water – called for in the cake mix
- Pumpkin Puree – not pumpkin pie filling
- Evaporated Milk
- Heavy Cream
- Pumpkin Pie Spice
- Brown Sugar
- Vanilla Pudding Mix – you can substitute with sugar free version if desired
- Cold Milk
- Cool Whip – thawed
How To Make Pumpkin Magic Cake
This unique pumpkin cake is actually quite simple to make.
PREPARE BOX CAKE MIX Start by combining the ingredients for the box cake mix in a bowl and mixing it up according to the package instructions. (You could swap the vanilla cake mix for a spice cake mix if you want!).
Pour the cake batter into a prepared 9×13″ baking dish and set it aside.
MAKE PUMPKIN PIE FILLING In a clean bowl, whisk together the ingredients for the pumpkin pie filling, making sure to whisk it until it’s completely smooth.
POUR PUMPKIN PIE FILLING Carefully pour the pumpkin pie filling over the top of the UNBAKED cake mix in the 9×13″ baking pan.
BAKE THE CAKE The pumpkin pie filling will sink to the bottom of the cake mix when it’s baking and when you cut into it, the pumpkin pie will be on the bottom and the cake will be on top.
Pumpkin Cake Frosting
The frosting for this pumpkin cake is a mixture of instant vanilla pudding and thawed cool whip. We’re adding a little bit of pumpkin pie spice to the mix to give it a warm and inviting fall flavor.
WHISK TOGETHER Combine the vanilla pudding mix, pumpkin pie spice and milk in a bowl and whisk until smooth and thickened.
FOLD IN COOL WHIP Gently fold in the cool whip topping until the mixture is light and fluffy and you can see the spice is evenly incorporated throughout the frosting.
SPREAD EVENLY OVER CAKE Once the pumpkin magic cake has cooled you can spread the frosting evenly over the top of the cake.
Go ahead and slice the cake and marvel at the amazement of the three layers of deliciousness!
How To Store Pumpkin Cake
This cake should be stored covered, in the refrigerator once it has come to room temperature.
You can prepare this cake up to 3 days ahead of time.
I love this baking pan with the lid because it makes it super easy to bake and store for the holidays.
Recipe Tips and Substitutions
Here are a few commonly asked questions or substitutions I get asked about…
COOL WHIP I know there are some parts of the world where Cool Whip is not a thing, or maybe you just want to avoid using it. Totally fine! You can swap Cool Whip for equal parts whipped cream.
VANILLA PUDDING MIX This recipe calls for the INSTANT vanilla pudding mix (no cook). You can swap in sugar free if desired, or even use the Pumpkin Spice Instant Pudding mix and leave out the extra pumpkin spice.
BOXED CAKE MIX Any size cake mix will work as long as it’s meant for a 9×13″ pan. Try swapping the vanilla cake mix for chocolate or spice cake for a fun twist!
MY PUMPKIN PIE DIDN’T SINK Before you slice into your cake, you might notice that the top still looks like there is pumpkin pie filling there, but have no fear… give it a slice and you’ll see that the layer of pumpkin pie is in fact on the bottom.
More Pumpkin Cake Recipes
Craving that delicious pumpkin spice flavor? I’ve got you covered with these tasty recipes…
- Award Winning Pumpkin Pie
- Pumpkin Crumb Cake
- Easy Pumpkin Cheesecake Pie – another fun layered dessert!
- Fluffy Pumpkin Sheet Cake
This dessert is a definite crowd pleaser. I can’t wait for you to give it a try!
Pumpkin Magic Cake
Ingredients
For the Cake
- 1 box yellow cake mix, plus ingredients required to make (eggs, water, oil)
For the Pumpkin Pie
- 15 oz Pumpkin Puree, not pumpkin pie filling
- ½ cup evaporated milk
- ½ cup heavy cream
- 3 large eggs
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
For the Frosting
- 3.4 oz vanilla instant pudding mix, or substitute with sugar free version
- 1 tsp pumpkin pie spice
- 1 cup cold milk
- 8 oz Cool Whip, thawed
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13" cake pan and set aside. Prepare box of cake mix according to package instructions, then pour into a prepared cake pan. DO NOT BAKE. Set aside.
For The Pumpkin Filling
- In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, heavy 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.
For The Frosting
- Place the vanilla pudding mix into a medium 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 until ready to serve. Keep frosted cake stored with a cover in the fridge for up to 3 days.
Video
Notes
- 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.
- Cake can be prepared up to 72 hours in advance. Cover and chill in fridge until ready to serve.
Has anyone else tried a gluten free cake mix? One person said it was a total disaster. I want to try this, but it has to be gluten free. Thank you!
It works just fine
Just use a cake u have made before
I used coconut milk and whip cream too
If I wanted to add chocolate chips to this, do you think I should put then in the cake batter or just on top of it? I worry about the pumpkin layer not being able to settle through. Thoughts?
I’m not sure. I haven’t experimented with this yet. If you do, please let us know how it turns out! 🙂
I can’t wait to try this. It looks so yummy. Thanks so much for sharing.
You’re so welcome Pat! Hope you enjoy it! 🙂
Shawn, I appreciate being able to hit the print recipe link to get it printed but for me, the text is too small to comfortably read. I usually copy and paste onto a word document to get the size font I need when I print out recipes but couldn’t do this with yours. I also like to have a picture of the recipe so I can remember what the end product looks like, but again I was unable to print a picture. Is this for security. or so you get the credit for the recipe? I don’t want to steal anything, just trying to make this old lady’s life easier.
Hi Peggy, I’m sorry you’re running into trouble with printing the recipe. If you look in the recipe box there should be a button for “PRINT” and it should generate another page in your browser that will have the recipe including a picture on it. From there you will be able to print. 🙂 Hope that helps!
Has anyone tried this using a spice cake mix instead of yellow? I would think, with the pumpkin, it would be more spicy and pumpkin pie/Fall-ish!
That would be a great substitution! 🙂
I live on a small island in e Bahamas and we don’t have cool whip. Any substitute suggestions? Whipped cream?
Michelle, I would think any icing would work. (I’m going to try a spice cake mix and cream cheese icing myself.)
I was thinking of making caramel icing ~~~butter brown sugar and pwered sugar ~~butter brown sugar in sauce pan then col and whip in the powdered sugar google for measuremants I don’t have them memorized.
This would be great with sweet potato pie as well. Use yams instead of pumpkin.
Great idea! 🙂
Couldn’t you just put the pumpkin pie layer in the pan first? I’m wondering why you need to put it second and let it sink.
Because the pumpkin and cake layers cook at different speeds, putting them in this order helps both of them to finish cooking at the same time. 🙂
Delicious, but the layers didn’t work at all. Pumpkin was still all in the top half of the cake. The only thing I can figure is that I used all evaporated milk instead of the cream. Maybe the pumpkin layer wasn’t heavy enough. The frosting is delish though!
I wonder why you wouldn’t just layer the pumpkin pie on the bottom to begin with?
I followed instructions exactly and allt he pumpkin did not sink so there were not actual layers. I will try it again . Tasted good
I’m making this right now. But I used Duncan Hines Butter Golden cake and the batter is thicker than yellow cake. I added the pumpkin purée and it did not sink to the bottom (like on your pic) I went ahead and still put it in the oven. Let’s see how it comes out. Hopefully good!!
I’m sure it turned out great!
My husband’s two favorite desserts are yellow cake and pumpkin pie so this cake is perfect! I made it yesterday to celebrate his birthday today and the smells through the house… delicious! Can’t wait to cut into it today!
Would this work with sweet potato instead of pumpkin purée? Has anyone else tried S/potatoes? Amount?
I’m sure it would work great with sweet potato!
This was amazing!!!! It was a huge hit!! So delicious!! Thanks for sharing!
So glad you enjoyed it Lacey!
Hi! New here found you off Pinterest. I just wanted to stop in to let you know that this cake was phenomenal! I actually shared the recipe with friends and family since it was such a HIT at my house! Can’t wait to try another one of your recipes!
Delicious!!! I wanted something different than the usual pumpkin pie for Thanksgiving and this was a hit! This has replaced the pie in my list of must-have for holiday dinners! Thank you such for sharing this !
definitely a keeper recipe! First time to make it for a family/friends dinner and will be making it again! Thanks for terrific recipe!
I am loving this recipe!!!!! i am now mixing all the ingredients, but I want to divide it so i can use loaf pans. how many do you recommend diving it into? two or three loaf pans? and how long should I bake it for??
Thanks!
happy thanksgiving!
How big are your loaf pans? If they’re 8″x4″ you could probably separate into two, maybe three pans. I would start by pouring your cake batter in one pan until it’s about half full, then seeing how many more you can fill. Bake until a toothpick inserted in the center of the cake comes out clean. Hope that helps!
This is one awesome recipe and the perfect dessert for Thanksgiving or any other time for that matter. The smell when baking is wonderful and putting the cake together is so very simple for even the amature baker. I have now made this cake 3 times and it has turned out with perfect layers every time with the pumpkin on the bottom so don’t worry ladies about the pumpkin going to the bottom, it will. I rate this with a 10.
Ah, thanks so much for the sweet comment Marge! 🙂 I’m so glad you enjoy this wonderful cake! 🙂
Can you make it a day before you eat it.
Hey Kim, you sure can. Keep it stored covered in the fridge until ready to enjoy! 🙂
Hi Shawn! I don’t like the taste of pumpkin pie spice. Can I use the cinnamon, clove & Nutmeg instead? I think that’s the ingredients. You know what I mean! Lol! Thanks! Can’t wait to make this!! Looks delicious! ! 🙂
Never mind Shawn… I see that it will sink to the bottom…I am going to make this for thanksgiving. It looks delicious
.
I guess that is why it is called Pumpkin Magic Cake!!! LOL
Hi Shawn,
Silly question…I am assuming the layers are from top to bottom, frosting, cake and pumpkin pie. I am a bit confused. The way the recipe reads the cake is on the bottom then pour the pumpkin pie on top of it…the picture is pumpkin pie on bottom and cake on top??? Can you please clarify?
Thank you, Michelle
Just popped this beauty in the oven… Can’t wait to sink my teeth into it!
This sound delicious. Has anyone tried instant pumpkin pudding and cool whip instead of the vanilla pudding/pumpkin pie spice/cool whip?
Hi Diana, you could definitely use the pumpkin pudding in place of the vanilla pudding + pumpkin pie spice. 🙂
So very very good! Thank you!
Can you make this into cupcakes?
My only hesitation would be that the bottom doesn’t have a real “crust.” So unless you eat the cupcakes with forks it might not be easy to eat. I might work on a variation of this into a cupcake… sounds fun!
If I try making this into cupcakes I think I will put a vanilla wafer in the bottom of the cupcake paper.
That’s a brilliant idea! Let me know how they turn out! 🙂
I made this tonight, however, I am fearful that it didn’t layer. There is still pumpkin on top of the cake (visible) and the cake certainly isn’t smooth on top. I followed the directions exactly but the pumpkin stayed on top and didn’t incorporate like yours did by looking at the picture. I have to take this to a work function tomorrow. It smells great, I just hope it looks great too! Fingers crossed!!
Don’t worry Rhonda! The cake will have those beautiful layers and everyone will surely be impressed. Enjoy! 🙂
I made this cake last night. Thank you for sharing this recipe! it turned out perfect, so easy and delicious. I did not have any heavy cream, so I used one cup of lowfat evaporated milk, it worked out just fine!!
This is defenitely a keeper!
I’m so ready for pumpkin season again, I still eat it all year long! This cake is gorgeous!