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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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Recipe Rating




135 Comments

  1. NAncy says:

    5 stars
    Made this cake fOr my 27 yr oLd granddaughteRs birthday. Very good, easY and it is magica. She is verY picky but loved the cake.

    1. Kristyn Merkley says:

      I am glad it passed 🙂 Thank you for making it & sharing that!

      1. Vanessa says:

        5 stars
        I Could not fine white chocolate instant pudding. So I just put the pumpkin spice in the cool whip and it worked.

      2. Kristyn Merkley says:

        That works 🙂 Thank you for letting me know! Glad it did!

  2. Ellen says:

    will it get right if it is a buttter instead of oil cake mix?

    1. Kristyn Merkley says:

      I personally haven’t tried, so I can’t tell you for sure.

  3. Mayra Martinez says:

    5 stars
    did you flip the cake because you baked the cake first then added pumpkin layer and in the picture the pumpkin layer is at the bottom. thanks

    1. Kristyn Merkley says:

      Nope, it sinks to the bottom 🙂 Enjoy!!

  4. Jolene says:

    5 stars
    Made this yesterday for my son’s birthday for today. It’s such a hit, everyone had 2 slices. Made it as listed with the exception of the white chocolate curls and the pumpkin pie spice, i had neither.

    For those curious about the recipe, yes the pumpkin sunk to the bottom. It is not overtly sweet. If you use canned puree, there is only a slight hint of pumpkin taste in the finished product, but I suspect that homemade puree would bring out more flavors.

    For those interested in the texture, my husband said it was like eating a pumpkin pie and a cake at the same time.

    I loved this, and it was so easy to make. This is definitely a keeper.

    1. Kristyn Merkley says:

      Thank you so much for sharing that!! I am happy it was a hit! It’s great all year long!

  5. Amanda says:

    I just made this for the first time (havent tasted it yet) and My PumPkin layer didnt sink to the bottom. Could this be becaused i used a gLuten free cake mix? I’m disappoiNted that it doesnt Look like it was supposed to, but i Imagine it should taste about the same. The layers are just in a different order.

    1. Kristyn Merkley says:

      That’s a good question! I haven’t had that issue. It should taste the same 🙂 Let me know!

  6. Rick Zoellner says:

    something dosnt make sence, it looks like the pumpkin is the only thing on the bottom, it dosn’t look marbled how do you get it to look like the pic?

    1. Kristyn Merkley says:

      The pumpkin sinks to the bottom 🙂 It doesn’t really stay marbled.

  7. Sofia rohrbach says:

    Loved it – worked “like Magic”

  8. Tiffany says:

    5 stars
    I made this recipe last night. It was heavenly! My whole family loved it! Thank you so much for sharing! Anyone that makes this will not be disappointed! Its very moIst and light!

    1. Kristyn Merkley says:

      Thank you for sharing that!! I am so glad your family loved it!! Thanks again!

  9. Loren says:

    How will the cake come out in layers like that with the yellow Cake in the middle if you put the pumpkin mixture on top of the cake? Do you put the cake then pumpkin mixture or the other way in so confused..

    1. Tiffany says:

      5 stars
      If you read at the top she tells you that the pumpkin sinks to the bottom as its cooking. Pumpkin is heavIer and will sink. Thats the magic!

    2. Kristyn Merkley says:

      The pumpkin sinks to the bottom 🙂

  10. felicia says:

    5 stars
    hello, I tried your pumpkin magic cake and got great reviews from my testers (guinea pigs-lol) it was divine, hopefully for thanksgiving I will make it again. will always keep this recipe. I didn’t know how to make the curls on top so I didn’t add it. I wasn’t going to add the white chocolate because I couldn’t find it, but I did find it ( so hard to locate) and I am so glad I did add it. it just gave the cake and added texture. this cake is so delicious

    1. Kristyn Merkley says:

      I am so happy to hear that!! I am glad you found the white chocolate!! I just get a peeler (one I would peel carrots, etc) & use it on the chocolate, to make the curls. Thank you for sharing with me!

      1. felicia says:

        5 stars
        I will try the peeler next time, thanks