Magic Pumpkin Cake

Cakes & Cupcakes · Desserts · Holidays · August 15, 2017

This delicious 3-layer magic cake is our new favorite pumpkin recipe! A creamy pumpkin puree layer, a layer of yellow cake, and lastly a white chocolate pumpkin spice frosting topped with white chocolate shavings!! See for yourself why this Magic Pumpkin Cake is so magical!

3 layer magic cake

What is Magic Cake?

Hola!! It’s me, Lily!! 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 (that we got from I Wash, You Dry). 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!


Magic Cake Recipe

The pumpkin will sink to the bottom – it’s MAGIC!!

How to make Pumpkin Magic Cake:

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. 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 for about an hour until it doesn’t jiggle in the middle.

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.

Pumpkin Magic Cake

Be prepared for lots of Pumpkin and Halloween treats because we’re going to be making lots of them!! I hope you can come back again soon for more yummy treats from me.

Love, Lily

For more pumpkin desserts, check out:

4.7 from 10 votes

Pumpkin Magic Cake Recipe

This delicious 3-layer magic cake is our new favorite pumpkin recipe! A creamy pumpkin puree layer, a layer of yellow cake, and lastly a white chocolate pumpkin spice frosting topped with white chocolate shavings!! See for yourself why this Magic Pumpkin Cake is so magical!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 357 kcal
Author Lil' Luna


  • 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


  • 1 box white chocolate instant pudding mix
  • 1 tsp pumpkin pie spice
  • 1 c cold milk
  • 1 c cool whip
  • white chocolate curls


  1. Preheat oven to 350 degrees.

  2. Prepare cake as instructed on package and pour into a greased 9x13 pan. Set aside.

  3. 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.

  4. Bake for an hour (or until it not longer jiggles in the middle).

  5. Let cool and make frosting by whisking together the white chocolate pudding mix, pumpkin pie spice and milk until smooth.

  6. Fold in Cool Whip and mix well.

  7. Spread over cooled cake and top with white chocolate curls.

  8. Refrigerate until ready to serve. ENJOY!

Nutrition Facts
Pumpkin Magic Cake Recipe
Amount Per Serving
Calories 357 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 60mg 20%
Sodium 415mg 17%
Potassium 206mg 6%
Total Carbohydrates 67g 22%
Dietary Fiber 1g 4%
Sugars 47g
Protein 5g 10%
Vitamin A 115.8%
Vitamin C 2%
Calcium 18.6%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from I Wash You Dry



Behind the Scenes at Lil Luna - Pumpkin Magic Cake

I really think you’ll LOVE this cake!!

Magic Pumpkin 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.

    Annie @Maebells

    awesome! This recipe looks amazing!
    Annie @Maebells recently posted..Vegetarian Chili Pie with Cornbread ToppingMy Profile

    Cookin Canuck

    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 AvocadoMy Profile

    Trish - Mom On Timeout

    Look at all those magical layers! Love it!
    Trish – Mom On Timeout recently posted..Easy Mexican Chicken and Rice CasseroleMy Profile


    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 MuffinsMy Profile

    [email protected] Plaid & Paisley Kitchen

    I can guarantee that I could make this whole cake disappear! Looks beautiful and sounds so tasty

    Anna @ Crunchy Creamy Sweet

    I’ve never made the famous magic cake! This pumpkin version looks so good, I am thinking now I have to try it!!
    Anna @ Crunchy Creamy Sweet recently posted..Spinach Artichoke Dip Cheesy BreadMy Profile


    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.

      Lil' Luna

      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

      Lil' Luna

      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.

        Lil' Luna

        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. 🙁

      Anna Beth

      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?

    Shawn @ I Wash You Dry

    Thank you so much for sharing my pumpkin magic cake! Love the white chocolate curls on top! 🙂
    Shawn @ I Wash You Dry recently posted..Lemon and Herb Roasted ChickenMy Profile


    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. 🙂

    Karen Howard

    Yum Yum! Great for Fall!

    Anna Beth

    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!

    Judith Hartzell

    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!

      Lil' Luna

      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

      Lil' Luna

      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!

      Lil' Luna

      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!

    Joslyn king

    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!

      Trisha M Sargent

      did you use only 1 cup of milk NOT the 2 it calls for? mine was actually a bit to stiff! lol

        Lil' Luna

        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!!

    Constance Hopkins

    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!!
    Constance Hopkins recently posted..WRAPPING UPMy Profile

      Lil' Luna

      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.

        Lil' Luna

        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!

      Lil' Luna

      Yes, just keep it refrigerated. It is pretty amazing!! Thanks for stopping by!





      Lil' Luna

      Yay!!! I’m so happy 🙂 Thanks so much for letting me know!!



      Lil' Luna

      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 ?

    Kat Smith

    All I found was sugar free white chocolate pudding – will this still work?

      Lil' Luna

      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’.

      Lil' Luna

      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!!!!

          Lil' Luna

          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?

      Lil' Luna

      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.

      Lil' Luna

      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!

      Lil' Luna

      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.


    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!

      Lil' Luna

      Vanilla is a great substitute! I am so glad you liked it! Thank you!

    Linda S.

    Hi there!
    There is no pumpkin spice in the pumpkin layer…..would it be good to add some? Thank you!

      Lil' Luna

      You for sure could. I personally haven’t tried, but it couldn’t hurt. Let me know, if you try it! Thank you!

    Shari Boyle

    Hi Lily. Can I use a smaller pan like 11×7 to make the Magic Pumpkin Cake?

      Kristyn Merkley

      Hi Shari! I have not tried using the smaller pan, but it should be ok, it will probably just be thicker 🙂 Hope that helps you.

    Loretta Nevarez

    For the magic pumpkin cake frosting, is it a 3.9 oz or 5 oz box of pudding mix?

      Kristyn Merkley

      I just used the smaller one 🙂 Hope you like it!

        Loretta Nevarez

        Awesome…thanks for that Kristyn!


    I tried this recipe and it worked out perfectly. I didn’t change a thing. Big hit for a quick last minute dessert. =)

    Kim Lathrop

    Love the recipes that I’ve seen so far. Can’t wait until see more.




    Has anyone tried the magic pumpkin cake in a Bundt pan? That would put the pumpkin layer on top after it’s flipped over…

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