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Pumpkin and yellow cake are topped with white chocolate pumpkin spice frosting in this seasonally scrumptious pumpkin magic cake!

A slice of pumpkin magic cake is served on a white plate.

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.
Pumpkin puree and other ingredients mixed together in bowl for Magic Pumpkin Cake recipe.

Ingredients

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. 
  • ยฝ cup evaporated milk do NOT use sweetened condensed milk
  • ยฝ 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

  1. PREP. Preheat the oven to 350ยฐF. Spray a 9×13 dish with cooking spray.
  2. 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.
  3. PUMPKIN. Make the pumpkin layer by mixing 15 ounces pumpkin puree, ยฝ cup evaporated milk, ยฝ 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.
  4. BAKE. Bake for 50-60 minutes, until it doesn’t jiggle in the middle.
  5. 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.
Magic pumpkin cake slice on white plate with fork.

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4.98 from 89 votes

Pumpkin Magic Cake

By: Lil’ Luna
Pumpkin and yellow cake are topped with white chocolate pumpkin spice frosting in this seasonally scrumptious pumpkin magic cake!
Servings: 12
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes

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
  • ยฝ cup evaporated milk
  • ยฝ 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 350ยฐF.
  • 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

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.

Nutrition

Calories: 357kcal, Carbohydrates: 67g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 415mg, Potassium: 206mg, Fiber: 1g, Sugar: 47g, Vitamin A: 5790IU, Vitamin C: 1.7mg, Calcium: 186mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Can you make this ahead of time?

Magic pumpkin cake can be made 1-2 days in advance, and stored in the fridge.

How to store Magic Pumpkin Cake?

Cover leftovers and store them in the fridge for 5-7 days.

Recipe adapted from I Wash You Dry

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.98 from 89 votes (59 ratings without comment)

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136 Comments

  1. Lynette says:

    5 stars
    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.

    1. Lynette says:

      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.

      1. Lil' Luna says:

        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!

  2. Constance Hopkins says:

    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!!

    1. Lil' Luna says:

      That all sounds delicious!! Thank you for sharing!! So happy to hear you like it ๐Ÿ™‚

    2. Millisa says:

      5 stars
      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!

  3. Joslyn king says:

    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!

    1. Trisha M Sargent says:

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

      1. Lil' Luna says:

        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!!

      2. Judy Nestibo says:

        Confused. You say FOr frosting add 1 cup milk and 1/2 cup evaporated milk at BEGINNING. Isnt the E.M. fOr the pumpkin??

      3. Kristyn Merkley says:

        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 ๐Ÿ™‚

  4. Sanay says:

    Do you have tips for making the white chocolate curls? Thx!

    1. Lil' Luna says:

      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!

  5. beverly says:

    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

    1. Lil' Luna says:

      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!

  6. Judith Hartzell says:

    5 stars
    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!

    1. Lil' Luna says:

      LOL!! It’s pretty delicious!! I could see why;) Thanks for sharing!

  7. Kim says:

    5 stars
    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!

  8. Anna Beth says:

    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.

  9. Karen Howard says:

    Yum Yum! Great for Fall!

  10. Lydia says:

    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. ๐Ÿ™‚