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
Pumpkin and yellow cake are topped with white chocolate pumpkin spice frosting in this seasonally scrumptious 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
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.
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.
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.
I am glad it passed 🙂 Thank you for making it & sharing that!
I Could not fine white chocolate instant pudding. So I just put the pumpkin spice in the cool whip and it worked.
That works 🙂 Thank you for letting me know! Glad it did!
will it get right if it is a buttter instead of oil cake mix?
I personally haven’t tried, so I can’t tell you for sure.
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
Nope, it sinks to the bottom 🙂 Enjoy!!
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.
Thank you so much for sharing that!! I am happy it was a hit! It’s great all year long!
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.
That’s a good question! I haven’t had that issue. It should taste the same 🙂 Let me know!
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?
The pumpkin sinks to the bottom 🙂 It doesn’t really stay marbled.
Loved it – worked “like Magic”
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!
Thank you for sharing that!! I am so glad your family loved it!! Thanks again!
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..
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!
The pumpkin sinks to the bottom 🙂
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
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!
I will try the peeler next time, thanks