See for yourself why this 3 layer Magic Pumpkin Cake is so magical! It’s made up of a creamy pumpkin puree layer, a layer of yellow cake, and lastly a white chocolate pumpkin spice frosting topped with white chocolate shavings!!
Layered desserts not only look pretty, but usually have an irresistible combination of textures and flavors. This is one of our favorite layered pumpkin desserts, right up there with Pumpkin Lasagna and Pumpkin Cheesecake Bars!
Why is it so magic?
Hola!! It’s me, Lily!! Today’s recipe is Magic Pumpkin Cake. YUMMMMMY!! Even though I don’t love pumpkin, I reallllly liked this recipe. It has three delicious layers – a pumpkin layer, a fluffy cake layer, and pumpkin spice frosting layer.
This cake is called “magic cake” because the pumpkin layer sinks to the bottom while it’s baking. It’s really cool – kind of like a science experiment. My mom says it has something to do with the cake batter being really liquid-y, and the pumpkin layer being heavier and more dense.
You also bake it in the oven for a really long time compared to other cakes, and while it’s baking for so long, the pumpkin layer starts to sink down to the bottom. Neat, huh? Just like magic! If you like Pumpkin, you’ll love this recipe!
The pumpkin will sink to the bottom – it’s MAGIC!!
How to make it:
CAKE LAYER. Start out by preparing the yellow cake mix as the instructions say to on the box. Pour the cake batter into a greased 9×13 pan and set aside.
PUMPKIN. Then, make the pumpkin layer by mixing the pumpkin, evaporated milk, cream, eggs, and brown sugar in a medium bowl until it’s smooth. Pour all over the cake mix in the 9×13 pan.
BAKE. Bake for about an hour until it doesn’t jiggle in the middle.
FROSTING. While the cake is cooling, make the frosting by whisking together the white chocolate pudding mix, pumpkin pie spice, and milk until smooth. Then, fold in the Cool Whip and mix well. Spread the frosting over the cooled cake and top with white chocolate curls if you like!
Refrigerate until ready to serve.
STORING: Magic Pumpkin Cake can be made up to a day ahead of time and stored in the fridge. Cover leftovers and store in the fridge for up to a week.
Recipe Notes:
- Remember, don’t mix the pumpkin batter with the cake batter. Just pour over the top.Ā
- Once baked it may be hard to tell the the layers have switched. Don’t worry, trust the process, frost and enjoy!
- Chocolate curls are easiest to make with slightly softened chocolate. Use a vegetable peeler.
Be prepared for lots of Pumpkin and Halloween treats because we’re going to be making lots of them!!Ā I hope you can come back again soon for more yummy treats from me.
Love, Lily
For more pumpkin desserts, check out:
- Pumpkin Gingersnap Dip
- Pumpkin Delight
- Double Layer Pumpkin Cheesecake with Oreo Crust
- Pumpkin Pie Milkshake
Pumpkin Magic Cake Recipe
3 layer cake made up of creamy pumpkin puree layer, a layer of yellow cake, and lastly a white chocolate pumpkin spice frosting topped with white chocolate shavings!!
Ingredients
- 1 box yellow cake mix PLUS ingredients needed to make - eggs, water, oil
- 15 oz can pumpkin puree
- 1/2 c evaporated milk
- 1/2 c heavy cream
- 3 eggs
- 1 c brown sugar
Frosting
- 1 box white chocolate instant pudding mix 3.4 oz
- 1 tsp pumpkin pie spice
- 1 c cold milk
- 1 c cool whip
- white chocolate curls
Instructions
Preheat oven to 350 degrees.
Prepare cake as instructed on package and pour into a greased 9x13 pan. Set aside.
In a medium bowl add pumpkin, evaporated milk, cream, eggs, and brown sugar and whisk until smooth. Pour all over the cake mix in the 9x13 pan.
Bake for an hour (or until it not longer jiggles in the middle).
Let cool and make frosting by whisking together 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!
Recipe adapted fromĀ I Wash You Dry.Ā
ENJOY!!
Lily this cake looks so good. Thank you! That’s a nice picture of you. You are growing up so quickly and so pretty.
awesome! This recipe looks amazing!
We hope you like it! Lily
It sounds as though your brother had a great birthday! And this pumpkin cake truly does sound magical. I’ll have to make it for my kids.
We think you’ll love it. It’s YUMMY! Lily
Look at all those magical layers! Love it!
Thanks, Trish! XO
Lily and Kristyn – this cake looks WAY too good to pass up! I’ll have to pin it to make later this fall!
You’ll love it, Beth!! š
I can guarantee that I could make this whole cake disappear! Looks beautiful and sounds so tasty
Thank you, Chandra!!
I’ve never made the famous magic cake! This pumpkin version looks so good, I am thinking now I have to try it!!
I am a little confused. So you use 3 eggs according to the yellow cake mix. Then you list the ingredients and say 3 eggs. Is that an additional 3 eggs, that we are supposed to use? Thank you in advance for your response.
Yes, you add an additional 3 eggs to the pumpkin mixture. š
DDo you know if I would be able to make in a springform pan so i can unmold and put on a nice cake platter?
I’d be a little hesitant to do it in a springform pan, but I’m not sure. Sorry. š
Thank you so much for sharing my pumpkin magic cake! Love the white chocolate curls on top! š
I’m wondering if I could put the pumpkin layer in the pan first followed by the cake mixture? To get a better layered look rather than marbled. I don’t mind if there’s no magical sinking. š
Yum Yum! Great for Fall!
Thanks! This is awesome! I made it tonight and it was layered perfectly. To get the layers it takes 6 eggs. Or however many eggs for your cake mix PLUS the three eggs in the recipe. I think a lot of people didn’t understand that.
This cake was fantastic!! Super easy to make too! I actually made it with my class for a Thanksgiving feast and we all loved it! The cake did make it’s magic layers so we were very happy!
The Pumpkin Magic cake is my 8 yo Grandson’s favorite cake of all times. Any time I ask him what kind of cake should we make…………………..Pumpkin Magic!
LOL!! It’s pretty delicious!! I could see why;) Thanks for sharing!
hi from Australia.
cake looks great, we don,t have canned pumpkin here, can I cook the pumpkin, let get cold. then use? but what amount, eg ; grams or ounces, please
Thank you Beverly!! You can definitely make your own pumpkin puree. You’d need like 1 3/4 c to 2 cups (15ounces). I’d love to know what you think!! Thanks for stopping by!
Do you have tips for making the white chocolate curls? Thx!
I just use a grater. One used for grating carrots or potatoes and use it on a white chocolate bar. I like to use the side of the bar and stoke down. Hope that helps!
I made this cake today and I used a 4 serving pudding mix and followed your instructions and the frosting was like soup. Was I supposed to make the pudding, let set and then add the cool whip? Thanks!
did you use only 1 cup of milk NOT the 2 it calls for? mine was actually a bit to stiff! lol
It’s just one cup of milk in the frosting and 1/2 cup evaporated milk at the beginning. Sorry yours was a little stiff! Hope you’ll give it another try!!
Confused. You say FOr frosting add 1 cup milk and 1/2 cup evaporated milk at BEGINNING. Isnt the E.M. fOr the pumpkin??
I am not sure where you read that, but I only see that the milk is for the frosting & evaporated milk is for the cake part š
I made this recipe but tweaked it slightly by using a spice cake mix. I didn’t get the obvious layers but that’s because I don’t make boxed cake mixes following the exact instructions. I add an extra egg, substitute mild for the water and instead of oil, I use melted butter, doubling the amount. I love the result! Also, I opted to frost it with a pumpkin spice buttercream frosting and garnish with chopped pecans. This was a really great dessert, a huge hit!! Thank you for sharing!!
That all sounds delicious!! Thank you for sharing!! So happy to hear you like it š
Does this cake need to be refrigerated? I made two 8×8″ cakes and will be serving them two days in a row to two different groups. So I need to store one for two days.
I also used a gluten free cake mix, as one of my guests is gluten free. Haven’t tasted it yet to see how it tastes.
I’d love to know how it tastes, so we can pass that along! Thanks. And, yes, it needs to be refrigerated, if you aren’t serving right away. Thanks for stopping by!
Can i make this in advance? It looks amazing!
Yes, just keep it refrigerated. It is pretty amazing!! Thanks for stopping by!
THIS WAS AWESOME! EVERYONE TOOK MY LEFTOVERS!!! THIS ONE IS DEF A KEEPER!
I DID NOT PUT WHITE CHOC SLICES ON TOP I USED GROUND GINGER! YUMMMMY
Yay!!! I’m so happy š Thanks so much for letting me know!!
CAN YOU MAKE THIS USING 2 ROUND PANS INSTEAD OF 9X13 TO MAKE A 2 LAYER CAKE?
I’m sure you could, though I haven’t tried that. You could follow the instructions on the box for two rounds, then I guess make the layers and split in two to pour over. You’d have to decide how to layer your two rounds. Let me know how it comes out!! Have fun! Thanks so much!
Can you make this as a bust cake ?
All I found was sugar free white chocolate pudding – will this still work?
It should. I personally haven’t used that, so it may taste just a little different, but it will still work. Hope you like it š Thanks so much!
The recipe calls for a cup of cool whip. Did you measure out a cup or did you use the whole 8 oz (technically 1 cup by weight) container? Also, would it hurt to put the pumpkin mixture in the pan first to ensure it layers right? I want defined layers for my pumpkin loving fiance’.
I just used the container. If it’s 12 oz, I just used most of it. And, also it goes in layered, so it will be in layers, if you follow the instructions. Hope that helps!! Enjoy!!
OMG!!!!! It turned out AMAZING!!!!! My layers are fantastic and super defined. You are awesome and this cake is definitely going to be made a gazillion times! Thank you, thank you, thank you!!!!
Yay!!! š Makes me happy!! Thanks so much for letting me know š
You are most welcome and to anyone making this cake, trust the process. The pumpkin layer will sink if you follow the instructions to the letter. It will look marbled on the top but when you cut it you will see the magic.
I couldn’t find white chocolate instant pudding mix. The only flavor I could find was vanilla. Do you think it’all be ok?
Of course š That can be a hard one to find sometimes! Hope you like it!! Thanks!
What size pudding did you use?I see 3.4 oz and 5.1 oz boxes at my store.
Sorry, I used the 3.4 oz š Enjoy!!! Thanks for stopping by!
I made this for Thanksgiving and EVERYONE loved it! My husband begged me to make another. So guess what I’m doing tonight?! š Thank you for the fabulous recipe!
Haha!! So happy everyone loved it!! Thanks for sharing!!
How did the pumpkin layer end up on the bottom? The yellow cake went in first.
It sinks down š
I made this tonight and it turned out well. My pumpkin was actually in the middle instead of the bottom but I liked it that way actually. I used vanilla because my husband doesn’t like white choclate (so strange I know). I will make again for sure!
Vanilla is a great substitute! I am so glad you liked it! Thank you!
Hi there!
There is no pumpkin spice in the pumpkin layer…..would it be good to add some? Thank you!
You for sure could. I personally haven’t tried, but it couldn’t hurt. Let me know, if you try it! Thank you!
Hi Lily. Can I use a smaller pan like 11×7 to make the Magic Pumpkin Cake?
Hi Shari! I have not tried using the smaller pan, but it should be ok, it will probably just be thicker š Hope that helps you.
For the magic pumpkin cake frosting, is it a 3.9 oz or 5 oz box of pudding mix?
I just used the smaller one š Hope you like it!
Awesome…thanks for that Kristyn!
I tried this recipe and it worked out perfectly. I didnāt change a thing. Big hit for a quick last minute dessert. =)
Yay! Love to hear that! Thank you so much for letting me know!
Love the recipes that I’ve seen so far. Can’t wait until see more.
Awe, thank you! Hope you’ll try some of them š
I CAN’T FIND PUMPKIN PUREE, CAN I USE REGULAR PUMPKIN
You sure can š
Has anyone tried the magic pumpkin cake in a Bundt pan? That would put the pumpkin layer on top after it’s flipped over…
I have not š Anyone else?
Can this be frozen to thaw and serve later? How long does it stay if refrigerated? It looks delicious and can’t wait to try it!
would it be ok to add some pumpkin pie spice to the pureed pumpkin ? It really doesn’t taste like much if that’s not in it. and if so, how much?
You could. I add it in the frosting, but not the cake part. I wouldn’t know how much exactly, since I haven’t tested it out. I would start with a small amount. Maybe a few tablespoons?
hello, I tried your pumpkin magic cake and got great reviews from my testers (guinea pigs-lol) it was divine, hopefully for thanksgiving I will make it again. will always keep this recipe. I didn’t know how to make the curls on top so I didn’t add it. I wasn’t going to add the white chocolate because I couldn’t find it, but I did find it ( so hard to locate) and I am so glad I did add it. it just gave the cake and added texture. this cake is so delicious
I am so happy to hear that!! I am glad you found the white chocolate!! I just get a peeler (one I would peel carrots, etc) & use it on the chocolate, to make the curls. Thank you for sharing with me!
I will try the peeler next time, thanks
How will the cake come out in layers like that with the yellow Cake in the middle if you put the pumpkin mixture on top of the cake? Do you put the cake then pumpkin mixture or the other way in so confused..
If you read at the top she tells you that the pumpkin sinks to the bottom as its cooking. Pumpkin is heavIer and will sink. Thats the magic!
The pumpkin sinks to the bottom š
I made this recipe last night. It was heavenly! My whole family loved it! Thank you so much for sharing! Anyone that makes this will not be disappointed! Its very moIst and light!
Thank you for sharing that!! I am so glad your family loved it!! Thanks again!
Loved it – worked “like Magic”
something dosnt make sence, it looks like the pumpkin is the only thing on the bottom, it dosn’t look marbled how do you get it to look like the pic?
The pumpkin sinks to the bottom š It doesn’t really stay marbled.
I just made this for the first time (havent tasted it yet) and My PumPkin layer didnt sink to the bottom. Could this be becaused i used a gLuten free cake mix? Iām disappoiNted that it doesnt Look like it was supposed to, but i Imagine it should taste about the same. The layers are just in a different order.
That’s a good question! I haven’t had that issue. It should taste the same š Let me know!
Made this yesterday for my son’s birthday for today. It’s such a hit, everyone had 2 slices. Made it as listed with the exception of the white chocolate curls and the pumpkin pie spice, i had neither.
For those curious about the recipe, yes the pumpkin sunk to the bottom. It is not overtly sweet. If you use canned puree, there is only a slight hint of pumpkin taste in the finished product, but I suspect that homemade puree would bring out more flavors.
For those interested in the texture, my husband said it was like eating a pumpkin pie and a cake at the same time.
I loved this, and it was so easy to make. This is definitely a keeper.
Thank you so much for sharing that!! I am happy it was a hit! It’s great all year long!