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.
Ever since I found this recipe, I’ve been making it every year probably for the last six years. The longer it sits in the fridge the better and everyone loves it.
I tried this magic pumpkin magic cake with a spice cake, I didn’t care for it as much. I also made it into 2 cupcakes for an experiment to see if it would work, and yes, it did work for cupcakes also.
I’ve made this for a long time. Everyone I give a piece to or take for a potluck they love it.
Do you think I could make it into a cupcake?
The cake is fantastic.
I don’t know how to post the picture of my cake.
OMGosh I made this for the first time and it was AMAZING! I was wondering if perhaps placing graham crackers at the bottom would
Make it even tastier??? I may try that for thanksgiving…fingers crossed ☺️
Made with spice cake. Too much spice so everything tasted alike. Followed directions and looked nothing like picture. I might try one more time with vanilla cake mix.
Has anyone ever tried doubling the pumpkin part? I love this cake, but I want more pumpkin :). Thanks in advance for any input.
Does the pumpkin stay soft? It doesn’t stiffen like the cake?
The pumpkin stays soft like the consistency of pumpkin pie.
I love this cake for fall I’ve made it for years.actually I have one in the oven now.my sister has never had one so I’m at her house .I made
one for her to take to a pot luck tomorrow
I left getting ingredients too long!! Every single store is sold out of vanilla pudding mix! This was to be our Christmas dessert…. Dec 23 here and I’m panicking lolol any other flavour of pudding I could use? I do have pistachio pudding at home!
Sorry I missed this comment in time for Christmas. I don’t think you’ll enjoy the taste of pistachio pudding with the pumpkin. You could swap out the vanilla for a cheesecake flavor? I hope it turned out ok!
Mine did the same. Did it taste good?
I’m 8 months pregnant and have GD “Gestational Diabetes”. I’ve made this before I was pregnant but have been craving it! I was able to make this entire recipe zero sugar and trust me it’s absolutely delicious! This is a family favorite in my house!
I tried it with cupcakes, they turned out pretty good. you just filled the cupcake liners with half the batter and then the other half with the pumpkin pie filling and they cook for 20 to 25 minutes.
Thanks for letting us know Ashlee!
Woww So Yummmyy………
Glad you enjoyed it!
That’s a great idea!
My frosting didn’t turn out. It’s to runny. Am I supposed to put frosting in the refrigerator to thicken up?
No, it shouldn’t need to be thickened up in the refrigerator. Did you miss an ingredient by chance?
Can I use all evaporated milk and no heavy cream???
That should work just fine.
Did you know that these kinds of cakes are known as Italian Love cakes? Valerie Bertenelli put the recipe out on her blog with flavors such as chocolate, lemon, strawberry. She uses ricotta cheese and other ingredients but the same thing happens on layers switching places! Love this cake !
I did know that! The Italian Love Cake was my inspiration for creating this pumpkin version! 🙂
Could if freeze ahead and then ice the day of serving?
Definitely! That’s a great idea!
I made this today for the first time for our Senior Adult Luncheon at church. So many people loved it and asked for the recipe. I plan to make this for our Thanksgiving dessert.
Fantastic! So glad you enjoyed the cake!
Have made this a lot! It is really yummy and does not disappoint!
So glad you enjoyed it!
I just made the cake today and only thing I can say is that I am in love!!!! I am a die hard fan of pumpkin I don’t care what it is or how it is made but this cake is loving and to die for !!! I just have to keep my mom away from the pan or there will be none left!!! Thanks for the sharing recipes..
When baking do I use the temperature for cake or 350 ?
I am thinking of using a sugar free cake mix and that bakes at 325 not 350 . Not sure what temp to bake at
I haven’t tested this recipe with a sugar free cake mix, so I’m not sure how that will work. I would say to just bake at the 350.
Could you use cream cheese frosting instead of the pudding and cool whip.
I tried this and I absolutely love it!! Perfect flavor. I was wondering if you could use the same recipe but swap out the pumpkin for sweet potatoes?
This looks amazing! Do you think this would keep in the fridge for a day? I’d love to bring it to a church potluck, but I would have to bake it 24 hours beforehand.
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.
Can you use any cake mix? I was thinking this would be great with spice cake mix! What do you think?
You can definitely use any cake mix! Spice cake would be great!
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!
I wish I had read your comment earlier! I overbaked my cake thinking it wasn’t done yet 🙁 pumpkin never sank through. I think because the GF cake mix is so much more dense than regular cake flour. I will have to experiment to see if I can get it to work! I’m thinking the cupcakes would be better and maybe changing the ratio of pie to cake? Let me know if you tried it again! It was still fun to make!
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.
Attractive to every detail
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.
I ate it at the restaurant and enjoyed it. I tried many times but failed. Today saw your guide I learned a lot and drawn many useful things. I believe this time I will succeed. Thanks a lot!
Its in the oven now
Absolutely an awesome cake! Easy to make and so tasty!