This post may contain affiliate links. Please read our disclosure policy.
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!
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.
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.
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.
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.
For More Pumpkin Desserts:
- Pumpkin Dip
- Pumpkin Delight
- Double Layer Pumpkin Cheesecake
- Pumpkin Bars
- Pumpkin Cream Cheese Bars
- Pumpkin Roll
Pumpkin Magic Cake
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from I Wash You Dry.
would it be ok to add some pumpkin pie spice to the pureed pumpkin ? It really doesn’t taste like much if that’s not in it. and if so, how much?
You could. I add it in the frosting, but not the cake part. I wouldn’t know how much exactly, since I haven’t tested it out. I would start with a small amount. Maybe a few tablespoons?
Can this be frozen to thaw and serve later? How long does it stay if refrigerated? It looks delicious and can’t wait to try it!
Has anyone tried the magic pumpkin cake in a Bundt pan? That would put the pumpkin layer on top after it’s flipped over…
I have not 🙁 Anyone else?
I CAN’T FIND PUMPKIN PUREE, CAN I USE REGULAR PUMPKIN
You sure can 🙂
Love the recipes that I’ve seen so far. Can’t wait until see more.
Awe, thank you! Hope you’ll try some of them 🙂
I tried this recipe and it worked out perfectly. I didn’t change a thing. Big hit for a quick last minute dessert. =)
Yay! Love to hear that! Thank you so much for letting me know!
For the magic pumpkin cake frosting, is it a 3.9 oz or 5 oz box of pudding mix?
I just used the smaller one 🙂 Hope you like it!
Awesome…thanks for that Kristyn!
Hi Lily. Can I use a smaller pan like 11×7 to make the Magic Pumpkin Cake?
Hi Shari! I have not tried using the smaller pan, but it should be ok, it will probably just be thicker 🙂 Hope that helps you.
Hi there!
There is no pumpkin spice in the pumpkin layer…..would it be good to add some? Thank you!
You for sure could. I personally haven’t tried, but it couldn’t hurt. Let me know, if you try it! Thank you!
I made this tonight and it turned out well. My pumpkin was actually in the middle instead of the bottom but I liked it that way actually. I used vanilla because my husband doesn’t like white choclate (so strange I know). I will make again for sure!
Vanilla is a great substitute! I am so glad you liked it! Thank you!