Pumpkin Magic Cake is one of those fun fall desserts we love because the layers do all the “magic” while it bakes. You start with yellow cake batter, pour the pumpkin mixture over the top, and it separates into a soft cake layer with a creamy pumpkin layer underneath.
It’s perfect for Thanksgiving, fall parties, or anytime we want a pumpkin dessert that’s a little different from pie. Once it cools, we top it with a light white chocolate pumpkin spice frosting and white chocolate curls, and it’s ready to serve chilled. It’s so delicious that we get asked for the recipe anytime we make it!
This easy cake recipe is one of our favorite layered pumpkin desserts, right up there with Pumpkin Lasagna and Pumpkin Delight!
Why you’ll love it + Why it works:
- So many layers. Fun layered dessert where the cake and pumpkin separate as it bakes.
- Simple! Easy yellow cake mix shortcut keeps prep simple.
- Make-ahead. Perfect make-ahead dessert for Thanksgiving and fall parties.
- Layers switch while baking. The pumpkin mixture sinks as the cake rises, creating the magic layered effect.
- Chilled frosting keeps it light. Pudding mix and Cool Whip create a fluffy topping that sets well in the fridge.
Pumpkin Magic Cake Ingredients
Cake
- Yellow cake mix, plus box ingredients (1 box, 15.25 ounces): Creates the cake layer and keeps the recipe quick and reliable. Extra ingredients usually include eggs, water and vegetable oil.
- Pumpkin puree (1 can, 15 ounces): Adds pumpkin flavor and creates the creamy pumpkin layer.
- Evaporated milk (½ cup): Adds richness and helps the pumpkin layer bake into a custard-like texture.
- Heavy whipping cream (½ cup): Makes the pumpkin layer extra creamy.
- Eggs (3): Help the pumpkin layer set as it bakes.
- Brown sugar (1 cup): Sweetens the pumpkin layer and adds warm caramel-like flavor.
Frosting
- White chocolate instant pudding mix (1 box, 3.3 ounces): Thickens the frosting and adds sweet white chocolate flavor. 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.
- Pumpkin pie spice (1 teaspoon): Adds classic fall spice flavor to the frosting. Pumpkin Pie Spice uses basic spices you probably already have in your cupboard – cinnamon, ginger, cloves, and nutmeg.
- Cold milk (1 cup): Activates the pudding mix and creates the frosting base.
- Cool Whip (1 cup): Lightens the frosting and makes it fluffy. Make homemade Whipped Cream instead of using Cool Whip.
- White chocolate curls: Adds a pretty topping and extra white chocolate flavor. They 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.
Kristyn’s Recipe Tips
- TOPPINGS. We love the white chocolate curls, but a sprinkle of cinnamon or pumpkin pie spice, sprinkles or even mini white yogurts chips are great.
- Pour the pumpkin mixture gently over the cake batter and do not stir.
- Bake until the center no longer jiggles, the pumpkin layer needs time to set.
- Cool the cake completely before adding frosting so it doesn’t melt.
- Refrigerate before serving for the best texture and clean slices.
- Trust the process. It seems like it may not work, but just trust the process and you will see that the pumpkin will sink to the bottom.
- Make-ahead tip: this cake is great made the day before and chilled overnight.
Pumpkin Magic Cake Recipe
Equipment
Video
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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Pumpkin Delight
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This recipe was originally published September 2015.
Recipe adapted from I Wash You Dry.
I LOVE this cake. I have been making it for a while and it’s always a hit. I recently wanted to make it gluten free and was looking at other comments to see if anyone else had made a gluten free version. One person mentioned they did and the pumpkin didn’t “sink”. I gave it a try anyways and unfortunately, the pumpkin doesn’t sink the same with a gluten free cake mix. This is definitely one recipe that I’d recommend sticking with the original.
I’m so glad you love the cake and that it’s always a hit! Thank you for sharing your experience with the gluten free version too. That’s really helpful to know.