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

This pumpkin magic cake is one of our favorite layered pumpkin desserts, right up there with Pumpkin Lasagna and Pumpkin Cheesecake Bars!

A square slice of pumpkin magic cake topped with frosting.

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

  1. PREP. Preheat the oven to 350°F. Spray a 9×13 dish with cooking spray.
  2. 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.
  3. 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.
  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 together the white chocolate pudding mix, pumpkin pie spice, and milk until smooth. Fold in the Cool Whip, and mix well.
  6. FROST. Spread the frosting over the top of the cooled cake then add the white chocolate curls! Refrigerate until ready to serve.

Recipe Tips

  • 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.
Spreading pumpkin cream cheese frosting on a cake.

Variations

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.
Frosted Pumpkin Magic CAke topped with white chocolate shavings.

Storing info

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

For More Pumpkin Desserts:

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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 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

Frosting

  • 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
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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 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!

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.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from I Wash You Dry

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” 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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135 Comments

  1. diane says:

    How did the pumpkin layer end up on the bottom? The yellow cake went in first.

    1. Lil' Luna says:

      It sinks down 🙂

  2. Kim says:

    5 stars
    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!

    1. Lil' Luna says:

      Haha!! So happy everyone loved it!! Thanks for sharing!!

  3. Maggie says:

    What size pudding did you use?I see 3.4 oz and 5.1 oz boxes at my store.

    1. Lil' Luna says:

      Sorry, I used the 3.4 oz 🙂 Enjoy!!! Thanks for stopping by!

  4. Nohealani says:

    I couldn’t find white chocolate instant pudding mix. The only flavor I could find was vanilla. Do you think it’all be ok?

    1. Lil' Luna says:

      Of course 🙂 That can be a hard one to find sometimes! Hope you like it!! Thanks!

  5. Dana says:

    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’.

    1. Lil' Luna says:

      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!!

      1. Dana says:

        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!!!!

      2. Lil' Luna says:

        Yay!!! 🙂 Makes me happy!! Thanks so much for letting me know 🙂

      3. Dana says:

        5 stars
        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.

  6. Kat Smith says:

    All I found was sugar free white chocolate pudding – will this still work?

    1. Lil' Luna says:

      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!

  7. Stephanie says:

    Can you make this as a bust cake ?

  8. STACEY says:

    CAN YOU MAKE THIS USING 2 ROUND PANS INSTEAD OF 9X13 TO MAKE A 2 LAYER CAKE?

    1. Lil' Luna says:

      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!

  9. TAMMY BROCHETTI says:

    5 stars
    THIS WAS AWESOME! EVERYONE TOOK MY LEFTOVERS!!! THIS ONE IS DEF A KEEPER!

    1. TAMMY BROCHETTI says:

      I DID NOT PUT WHITE CHOC SLICES ON TOP I USED GROUND GINGER! YUMMMMY

    2. Lil' Luna says:

      Yay!!! I’m so happy 🙂 Thanks so much for letting me know!!

  10. Sarah says:

    Can i make this in advance? It looks amazing!

    1. Lil' Luna says:

      Yes, just keep it refrigerated. It is pretty amazing!! Thanks for stopping by!