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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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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.
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.