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Pumpkin and yellow cake are topped with white chocolate pumpkin spice frosting in this seasonally scrumptious pumpkin magic cake!
Why is it so magical?
Pumpkin magic cake is made up of a creamy pumpkin puree layer, a layer of yellow cake, and a white chocolate pumpkin spice frosting topped with white chocolate shavings!!
This cake is called “magic cake” because the pumpkin layer sinks to the bottom while baking. Cool, right? Best part is this Pumpkin recipe is also delicious!
This easy cake recipe is one of our favorite layered pumpkin desserts, right up there with Pumpkin Lasagna and Pumpkin Delight!
WHY WE LOVE IT:
- It’s magic! Because the pumpkin layer sinks to the bottom, kids think it’s a tasty science experiment.
- Delicious. It’s so yummy and is the perfect addition to any fall party or holiday, like Thanksgiving.
- Great for a crowd! Cakes that feed a crowd are perfect for sharing with friends.
Ingredients
PREP TIME: 15 minutes BAKE TIME: 1 hour
Cake
- 1 (15.25-ounce) box yellow cake mix PLUS ingredients on the back of the box – the ingredients are typically eggs, water, and vegetable oil. You can also use white cake mix instead of yellow.
- 1 (15-ounce) can pumpkin puree – Be sure to use pumpkin puree and NOT canned pumpkin pie filling.
- ½ cup evaporated milk – do NOT use sweetened condensed milk
- ½ cup heavy whipping cream
- 3 whole eggs
- 1 cup brown sugar
Frosting
- 1 (3.3-ounce) box white chocolate instant pudding mix – You will need to buy INSTANT pudding. Do not make pudding as directed on the box. Use only the powder in the recipe as instructed. Instant vanilla pudding mix or cheesecake pudding mix can also be used.
- 1 teaspoon pumpkin pie spice – Pumpkin Pie Spice uses basic spices you probably already have in your cupboard – cinnamon, ginger, cloves, and nutmeg.
- 1 cup cold milk – whole milk makes creamier frosting but a lower fat milk can be used.
- 1 cup Cool Whip – Make homemade Whipped Cream instead of using Cool Whip.
- white chocolate curls – are easiest to make with slightly softened chocolate. Use a vegetable peeler to peel off beautiful curls. You can also top with white chocolate chips, cinnamon chips, or butterscotch chips.
How to Make Pumpkin Magic Cake
- PREP. Preheat the oven to 350°F. Spray a 9×13 dish with cooking spray.
- CAKE. In a large bowl, prepare the 15.25-ounce box of yellow cake mix according to the package instructions. Pour the cake batter into a greased 9×13 dish and set aside.
- PUMPKIN. Make the pumpkin layer by mixing 15 ounces pumpkin puree, ½ cup evaporated milk, ½ cup heavy cream, 3 eggs, and 1 cup brown sugar in a medium bowl, until smooth. Pour pumpkin mixture over the cake layer in the 9×13 pan.
- BAKE. Bake for 50-60 minutes, until it doesn’t jiggle in the middle.
- FROSTING. While the cake is cooling, make the frosting. Whisk the 3.3-ounce box white chocolate pudding mix, 1 teaspoon pumpkin pie spice, and 1 cup milk until smooth. Fold in the 1 cup Cool Whip, and mix well.
- Spread the frosting over the top of the cooled cake then add the white chocolate curls! Refrigerate until ready to serve.
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Pumpkin Magic Cake
Equipment
Ingredients
- 1 (15.25-ounce) box yellow cake mix, PLUS ingredients on the back of the box – eggs, water, oil
- 1 (15-ounce) can pumpkin puree
- ½ cup evaporated milk
- ½ cup heavy whipping cream
- 3 eggs
- 1 cup brown sugar
Frosting
- 1 (3.3-ounce) box white chocolate instant pudding mix
- 1 teaspoon pumpkin pie spice
- 1 cup cold milk
- 1 cup cool whip
- white chocolate curls
Instructions
- Preheat oven to 350°F.
- Prepare the cake as instructed on the package and pour it into a greased 9×13 pan. Set aside.
- In a medium bowl add pumpkin, evaporated milk, cream, eggs, and brown sugar and whisk until smooth. Pour it over the cake batter in the 9×13 pan.
- Bake for an hour (or until it no longer jiggles in the middle).
- Let cool. Make frosting by whisking the white chocolate pudding mix, pumpkin pie spice, and milk until smooth.
- Fold in Cool Whip and mix well.
- Spread over cooled cake and top with white chocolate curls.
- Refrigerate until ready to serve. ENJOY!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Magic pumpkin cake can be made 1-2 days in advance, and stored in the fridge.
Cover leftovers and store them in the fridge for 5-7 days.
Recipe adapted from I Wash You Dry.
2nd time making this. It’s really good. However, mine was done baking in 45 minutes so keep an eye on it around that time.
I made this cake on the weekend and it was a huge hit. Everyone loved it and requested I make it again for Thanksgiving. It’s perfect just the way it’s written except for 1 addition. I did pot s teaspoon of pumpkin pie spice in the pumpkin mixture.
This is just pumpkin puree, not pumpkin pie filling? It doesn’t say to add cinnamon or spice. Did anyone add a sprinkle of spice? I may do that. This sounds easy and delish!
Is there any way to substitute the base flavor (pumpkin) for something else? I liked this cake so much, the three different texture layer combo is amazing. So now I wanna this cake but in other flavors like strawberry, chocolate, haha.
I made this cake this week for a work Thanksgiving Potluck and it was a success.
If I double the recipe, do I still bake in one 9 X 13″ pan? Thank you!
defiantly no, there wouldn’t be room for the frosting, and it wouldn’t cook correctly
I made this cake twice this week and it was a big hit! Thank you for the delicious recipe.
We LOVE this cake!!! It is so good and turns out perfectly every time!
This was a hit. Everyone wanted the recipe!
I can’t find white chocolate pudding mix. Would vanilla work?