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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.
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!