Hola!! It’s me, Lily!!
This recipe was suppose to go up on Saturday but my mom and I totally forgot!! We switched days and that’s why I’m posting on Tuesday. 😉
Do you know that yesterday was my brother’s birthday?! On Friday, we went to Chuck E Cheese. And yesterday, we made cake and watched a movie together. We watched Toy Story. It was really fun!
Today’s recipe is Magic Pumpkin Cake. YUMMMMMY!! Even though I don’t love pumpkin, I reallllly liked this recipe. It’s magic because the pumpkin layer sinks to the bottom. It’s really cool. We decided to add White Chocolate Curls on top, and it was great! If you like Pumpkin, you’ll love this recipe!
- 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
- 1 (15oz) can Pumpkin Puree
- ½ cup evaporated milk
- ½ cup heavy cream
- 3 eggs
- 1 cup brown sugar
- 1 box white chocolate instant pudding mix
- 1 tsp pumpkin pie spice
- 1 cup cold milk
- 1 cup cool whip
- white chocolate curls
- 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 from I Wash You Dry.
The pumpkin will sink to the bottom – it’s MAGIC!!
The white chocolate curls are my favorite part!
Be prepared for lots of Pumpkin and Halloween treats because we’re going to be making lots of them!!
BOO!
I hope you can come back again soon for more yummy treats from me.
Love, Lily
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For more Pumpkin treats, check out:
Double Layer Pumpkin Cheesecake with Oreo Crust
For all Sweet Treats by Lily go HERE.
For all Dessert recipes go HERE.
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ENJOY!!
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I really think you’ll LOVE this cake!!
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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!
Annie @Maebells recently posted..Vegetarian Chili Pie with Cornbread Topping
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.
Cookin Canuck recently posted..Slow Cooker Chipotle Lentil Soup with Avocado
We think you’ll love it. It’s YUMMY! Lily
Look at all those magical layers! Love it!
Trish – Mom On Timeout recently posted..Easy Mexican Chicken and Rice Casserole
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!
Beth recently posted..Apple Butter Muffins
You’ll love it, Beth!! 😀
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!!
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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. 😉
i made this today exactly as it called for but mine did not layer it marbled have not tasted it yet but i am a bit disappointed in the appearance
I’m sorry you had a problem, Sheila. Did you cut into it? It looks a bit marbled but when if you followed the directions exactly and cut into it you should see the layers. 😉
I made this cake exactly the way it called for and mine didn’t settle either. 😢
I was disappointed as well.
I’m so sorry, Nikki. I’m really not sure what happened. If you followed the directions exactly it should have sank to the bottom. 🙁
You have to use all 6 eggs. The three for the cake mix and the three in the recipe. Mine came out layered fine.
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. 🙁
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Thank you so much for sharing my pumpkin magic cake! Love the white chocolate curls on top! 🙂
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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. 🙂
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!!
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!!
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That all sounds delicious!! Thank you for sharing!! So happy to hear you like it 🙂
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 🙂 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 🙂 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!!! 🙂 Makes me happy!! Thanks so much for letting me know 🙂
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 🙂 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 🙂 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?! 😉 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 🙂