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4.98 from 89 votes

Pumpkin Magic Cake

Pumpkin and yellow cake are topped with white chocolate pumpkin spice frosting in this seasonally scrumptious pumpkin magic cake!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Lil' Luna


  • 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


  • 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


  • Preheat oven to 350°F.
  • Prepare the cake as instructed on the package and pour it into a greased 9x13 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 9x13 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!



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.


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