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.
Thank you so much Shawn for this awesome article.
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.
Thanks! I hope you enjoy the cake!
I tried and sucessed. tks for sharing
Great dessert. Love this pumpkin magic cake!
I have made this 5 times!! I use the instant cheesecake pudding also and it gives it a rich taste! Thanks for posting this recipe!
Do you grease the pan before pouring the batter
the directions tell you to lightly grease the pan. I used coconut oil and it worked great.
Cake using pumpkin is really delicious, thanks for making such a wonderful recipe 🙂
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??
Hi, can you use heavy whipping cream instead of heavy cream? Thank you
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! 😉
I made this and it was very good. Thanks for the recipe!
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!
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.
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.
The cake is good although next time I will definitely use plain whipped cream with pumpkin pie spices. The instant vanilla pudding made the topping way to sweet and well, tastes like instant pudding which is not a desirable taste. Other than that we enjoyed it.
I made this cake 2 days ago and it is as good as promised! Betty Crocker is now posting a copycat recipe with a cream cheese icing instead. Great job Shawn …husband said to hang on to this recipe..it’s a keeper! Thanks for sharing!
Shawn,
I am a bit of a rebel in the kitchen and I am going to make this but first i want to use a pecan layer at the bottom so it looks like it has a crust so you think this will work??? I can’t wait to try this out. If it works I will try and figure out how to send you a pictures! I do however want your opinion on this change!!!
I am excited to make this for my birthday cake
I really don’t like Coolwhip. Have you ever tried with real whip cream?
I think real whipped cream is even better! I sprinkled a tiny bit of nutmeg on top just for a little color and extra zip. I’m going to try spice cake next time.
I used coconut whip
Was fabulous
Hi Shawn!
I made the cake exactly as described and it turned out picture perfect! I went a step further and made some pumpkin salted caramel sauce and drizzled it over each cut piece. Everyone LOVED IT! Thank you for this wonderful recipe! I would love to send you a picture if possible.
Thanks again!
Laura
Also, I think that perhaps next time I will use a spice cake in lieu of yellow cake. As yummy as this was, I think a spice cake would add just the perfect punch to the flavor.
I just put this cake in the oven and am super excited to see how it turns out! My husband’s birthday to tomorrow and his favorite thing in the world is pumpkin! I stumbled upon this recipe and thought, How perfect to combine his favorite thing and into a cake we can even stick candles on top of after cooled! He will think I spent all day making this too hehe because it looks so fancy with those layers! Thank you for posting this!
Oh…forgot to mention. I made this cake to celebrate the first day of fall! PERFECT!
Awesome! So glad you enjoyed it!
Would I be able to make this into cupcakes using a muffin tin?! Thanks!
Yeah, for sure! That would be great!
How would make this a chocolate. My husband love everything chocolate and is not a very big pumpkin fJ
Can I make this with fresh pumpkin instead of canned? Thank you
Shawn
I try this and there was a layer of cake then pumpkin then the rest of the cake. What did I do wrong? It was still good. Thanks
Hmm… I’m not sure? It might not have cooked long enough, is my guess.
What size (in ounces) is the box of cake mix?
It’s your standard 9×13″ cake mix. Between 15-16oz.
In place of the pure pumpkin, can I use the complete pumpkin pie mix that you add evaporated milk to?
Hi Shawn, My four year old twin great-grandsons were here for Thanksgiving last year, and upon hearing pumpkin pie was on the menu, jumped up and said, “I LOVE PUMPKIN PIE!!! They were only three at the time; and, the wonderful daycare they attend, let them help make pumpkin pie, thus their early love of pumpkin pie. I am sooooo positive they are going to love your recipe. Thank you so much for the addition of your recipe to our menu.
Oh that is the sweetest story! Thank you so much for sharing Janice! I hope you enjoy the cake!
Hi Shawn,
I am lactose intolerant can I use lactose free milk in place of the heavy cream?
I haven’t experimented with this, but I’m sure you could. Or you could just use 1 cup of the evaporated milk if you’re ok with that. 🙂
Just wondering why we don’t just put the pumpkin mix on the bottom to start with?