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!
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.
More Like This
Pumpkin Cake
Pumpkin Desserts
More Collections
Pumpkin Magic Cake
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.
Made this tonight for a family gathering and it was a hit! Used our fresh pie pumpkin glop and it was divine. My clan wanted more whipped topping so next time I will double the cream top. Thanks so much for sharing!
You’re welcome! I’m so glad that the cake was a hit!
Made this exactly as written ( WTH the exception of adding finely ground pecan’s over the frosting then the white chocolate curls over the nut’s ) . OMGoodness , so VERY delicious with so much flavor and the bonus of being quick and easy to make . Our dinner guests loved it , all requested the recipe. Peeler worked perfectly for the white chocolate curls… thanks for the recipe and little ‘tips’ a HUGE WINNER 👍😀
We LOVE this cake, and even though I am always worried I’ll mess it up, I never do. I’ll be making it at least twice this weekend for events!
I just made pumpkin in filling in my blender didn’t want to make a crust , so I just make the cake mix, I hope it turns out the same?
I have never tried the cake without all 3 layers. How did it turn out? Hope it turned out yummy for you too!
I loved the flavors in this!
I misread one of the steps and ended up baking the cake first and then adding the pumpkin mixture on top and baking again but it still turned out amazing! I’ll definitely be making this again and make sure to follow the directions correctly next time 🤪
Glad to hear it still turned out yummy!! Thanks for giving the recipe a try. 🙂
Can i substitute the evaporated milk for heavy cream?
I haven’t personally tried, so I’m not sure how it would turn out. But I know that evaporated milk can be subsisted for heavy cream in some dishes, so if you give it a try, you’ll certainly have to let us know how it turns out!
Can I use a cup of evaporated milk in stead of half evaporated milk and half heavy cream?
Yes, you can!
Easy, yummy, and versatile! I used what I already had: spice cake mix instead of yellow, and cheesecake flavored instant pudding instead of white chocolate. Followed directions exactly. Turned out delicious, tasted and looked like a fancier version of pumpkin pie. Not overly sweet, perfect with coffee. Great dessert to feed a crowd.
That sounds perfect!! Thank you so much for sharing that!!
I am going to try this with spice cake instead of yellow cake mix. Has anyone switched out the cake and still had the “magic” work? Crossing my fingers!
I haven’t, but I’d love to know how it turns out 🙂
This is the best recipe for magic pumpkin cake I have tried big hit in my house… Thank You!!
You are so welcome! Glad to share 🙂 Thank you!