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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!!
Why we love it:
- It’s Magic! This cake is called “magic cake” because the pumpkin layer sinks to the bottom while it’s baking. The 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 are perfect for feeding crowds and sharing with friends.
If you like pumpkin, you’ll love this recipe!
Make This Magic Cake
- PREP. Preheat the oven to 350°F. Spray a 9×13 dish with cooking spray.
- CAKE. In a large bowl, prepare the 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 the pumpkin, evaporated milk, heavy cream, eggs, and 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 together the white chocolate pudding mix, pumpkin pie spice, and milk until smooth. Fold in the Cool Whip, and mix well.
- FROST. Spread the frosting over the top of the cooled cake then add the white chocolate curls! Refrigerate until ready to serve.
- Pumpkin. Be sure to use pumpkin puree and NOT canned pumpkin pie filling.
- Pudding. 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.
- Pumpkin Pie Spice Recipe uses basic spices you probably already have in your cupboard- cinnamon, ginger, cloves, and nutmeg.
- Chocolate curls are easiest to make with slightly softened chocolate. Use a vegetable peeler to peel off beautiful curls.
- Make Homemade Whipped Cream instead of using cool whip.
Fall magic cake is delicious just the way it is, but if you’d like to change it up here are a few tasty suggestions:
- Cake mix. Use white cake mix instead of yellow.
- Frosting. Instead of making the spiced frosting, simply use Cool Whip on top. You can also mix Pumpkin Pie Spice in cream cheese frosting to spread over the top.
- Topping. Replace the chocolate shavings with white chocolate chips, cinnamon chips, or butterscotch chips.
- Pudding. The white chocolate pudding can be replaced with vanilla pudding mix or cheesecake pudding mix.
- Make it ahead of time. Magic pumpkin cake can be made 1-2 days in advance, and stored in the fridge.
- STORE. Cover leftovers and store them in the fridge for 5-7 days.
For More Pumpkin Desserts:
- Pumpkin Dip
- Pumpkin Delight
- Double Layer Pumpkin Cheesecake
- Pumpkin Bars
- Pumpkin Cream Cheese Bars
- Pumpkin Roll
Pumpkin Magic Cake
- 1 box yellow cake mix PLUS ingredients on the back of the box – eggs, water, oil
- 15 ounce can pumpkin puree
- ½ cup evaporated milk
- ½ cup heavy whipping cream
- 3 eggs
- 1 cup brown sugar
- 1 box white chocolate instant pudding mix 3.4 oz
- 1 teaspoon pumpkin pie spice
- 1 cup cold milk
- 1 cup cool whip
- white chocolate curls
- 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 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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from I Wash You Dry.