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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?
Made this tonight for a family gathering and it was a hit! Used our fresh pie pumpkin glop and it was divine. My clan wanted more whipped topping so next time I will double the cream top. Thanks so much for sharing!
You’re welcome! I’m so glad that the cake was a hit!
Made this exactly as written ( WTH the exception of adding finely ground pecan’s over the frosting then the white chocolate curls over the nut’s ) . OMGoodness , so VERY delicious with so much flavor and the bonus of being quick and easy to make . Our dinner guests loved it , all requested the recipe. Peeler worked perfectly for the white chocolate curls… thanks for the recipe and little ‘tips’ a HUGE WINNER 👍😀
We LOVE this cake, and even though I am always worried I’ll mess it up, I never do. I’ll be making it at least twice this weekend for events!
I just made pumpkin in filling in my blender didn’t want to make a crust , so I just make the cake mix, I hope it turns out the same?
I have never tried the cake without all 3 layers. How did it turn out? Hope it turned out yummy for you too!
I loved the flavors in this!
I misread one of the steps and ended up baking the cake first and then adding the pumpkin mixture on top and baking again but it still turned out amazing! I’ll definitely be making this again and make sure to follow the directions correctly next time 🤪
Glad to hear it still turned out yummy!! Thanks for giving the recipe a try. 🙂
Can i substitute the evaporated milk for heavy cream?
I haven’t personally tried, so I’m not sure how it would turn out. But I know that evaporated milk can be subsisted for heavy cream in some dishes, so if you give it a try, you’ll certainly have to let us know how it turns out!
Can I use a cup of evaporated milk in stead of half evaporated milk and half heavy cream?
Yes, you can!
Easy, yummy, and versatile! I used what I already had: spice cake mix instead of yellow, and cheesecake flavored instant pudding instead of white chocolate. Followed directions exactly. Turned out delicious, tasted and looked like a fancier version of pumpkin pie. Not overly sweet, perfect with coffee. Great dessert to feed a crowd.
That sounds perfect!! Thank you so much for sharing that!!
I am going to try this with spice cake instead of yellow cake mix. Has anyone switched out the cake and still had the “magic” work? Crossing my fingers!
I haven’t, but I’d love to know how it turns out 🙂
This is the best recipe for magic pumpkin cake I have tried big hit in my house… Thank You!!
You are so welcome! Glad to share 🙂 Thank you!
Made this cake fOr my 27 yr oLd granddaughteRs birthday. Very good, easY and it is magica. She is verY picky but loved the cake.
I am glad it passed 🙂 Thank you for making it & sharing that!
I Could not fine white chocolate instant pudding. So I just put the pumpkin spice in the cool whip and it worked.
That works 🙂 Thank you for letting me know! Glad it did!
will it get right if it is a buttter instead of oil cake mix?
I personally haven’t tried, so I can’t tell you for sure.
did you flip the cake because you baked the cake first then added pumpkin layer and in the picture the pumpkin layer is at the bottom. thanks
Nope, it sinks to the bottom 🙂 Enjoy!!
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!
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? I’m 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 🙂 Let me know!
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 🙂 It doesn’t really stay marbled.
Loved it – worked “like Magic”
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!
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 🙂
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
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?
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!
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 🙁 Anyone else?
I CAN’T FIND PUMPKIN PUREE, CAN I USE REGULAR PUMPKIN
You sure can 🙂
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 🙂
I tried this recipe and it worked out perfectly. I didn’t change a thing. Big hit for a quick last minute dessert. =)
Yay! Love to hear that! Thank you so much for letting me know!
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 🙂 Hope you like it!
Awesome…thanks for that Kristyn!
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 🙂 Hope that helps 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!
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!
How did the pumpkin layer end up on the bottom? The yellow cake went in first.
It sinks down 🙂
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!!
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 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!
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.
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!
Can you make this as a bust cake ?
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!
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 i make this in advance? It looks amazing!
Yes, just keep it refrigerated. It is pretty amazing!! Thanks for stopping by!
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!
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 🙂
Constance I was thinking of trying a spice cake also! That will be what I use next time. The cake was really good as is but I do believe the spice cake will add a little more!
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 🙂
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!
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!
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!
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!
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.
Yum Yum! Great for Fall!
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. 🙂
Thank you so much for sharing my pumpkin magic cake! Love the white chocolate curls on top! 🙂
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. 🙁
I have this in my oven right now! Is it normal that when I poured the pumpkin mixture over the cake batter, it looked like it was separating and lumpyish? Fingers crossed this comes out right😬. I am trying this with spiced cake mix and will use cheesecake flavored pudding. Ty for sharing this recipe❤️
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’ve never made the famous magic cake! This pumpkin version looks so good, I am thinking now I have to try it!!
I can guarantee that I could make this whole cake disappear! Looks beautiful and sounds so tasty
Thank you, Chandra!!
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!! 😀
Look at all those magical layers! Love it!
Thanks, Trish! XO
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
awesome! This recipe looks amazing!
We hope you like it! Lily
Great concept but mine turned out a bit bland. Should I have packed down the brown sugar? The kids didnt even finish it Om their plate. hmm. I guess I was hoping itd be more like Paula Deans Gooeys Butter Cake.
I do pack the brown sugar. It isn’t overloaded with flavor..hints of pumpkin, cake, & the frosting gives a nice flavor. Thank you for giving it a try 🙂
Lily this cake looks so good. Thank you! That’s a nice picture of you. You are growing up so quickly and so pretty.
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.
You have to use all 6 eggs. The three for the cake mix and the three in the recipe. Mine came out layered fine.
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. 🙁