Pumpkin Magic Cake

Last updated on June 29th, 2018 at 10:54 am

Pumpkin Magic Cake – the magic is in the batter as it separates during baking, creating 2 beautiful layers. To finish it off, top it with a pudding frosting.

My love of magic cakes has brought me to this moment. Although this is not your traditional magic cake, it’s still a magic cake. But what makes a cake magic is the fact that the batter separates into layers, all on its own. And through my pinterest browsing endeavours I have found this marvel of a cake.

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But at the risk of sounding overly dramatic, this cake truly is the mother of all cakes. That’s if you like pumpkin. I, for one, love this time of the year for one reason and one reason alone. And that’s not the weather, my friends.

It’s the food, the pumpkins, the vegetables, and the colors. Colors of leaves, colors of vegetables, but it’s definitely not the weather. Although, as a little side note, we have recovered from our summer snow blizzard  last week. The polar vortex had put the city of Calgary in a winter wonderland for a couple days with about a foot of snow. Not to mention the thousands of fallen trees. But yet here we are this week, with beautiful sunny summer weather. Weird, or what?

Pumpkin Bundt Cake with Cream Cheese Filling – a delicious bundt cake that tastes like pumpkin pie, with a lovely cream cheese filling then drizzled with a nummy cream cheese icing!

But let’s get back to my pumpkin magic cake, shall we? I’m going to start by telling you how simple, believe it or not, this cake really is. But there is a caveat, and that is you do have to wash your mixer bowl 3 times. However, it’s all worth it. You start out by making a simple yellow cake, using yellow cake mix. I know, right? You just make the yellow cake as you normally would, by adding eggs, oil and water or milk. Pour it in a baking dish, but wait, don’t bake it yet. Next comes the pumpkin pie part. All you need are a few ingredients. Pumpkin puree of course, some heavy cream, evaporated milk, some eggs, brown sugar and pumpkin pie spice. Can’t have pumpkin pie without the spice, and I love that spice. Then you slowly pour this pumpkin batter over the cake batter, but DO NOT mix. Just pour it over, slowly.

Now you can bake it for about an hour, during which time your house will smell insane. I made the cake yesterday after work, and since it was already late, I didn’t frost it till today, because the cake hadn’t cooled properly. So all night I kept smelling this cake in the house, almost made me cry, since I couldn’t have a slice.

Anyway when you take the cake out of the oven, you may think that the cake hadn’t separated, but don’t be fooled by the color of the top of the cake. The pumpkin layer is hiding nicely at the bottom of the cake. So you must let this cool, I know I’m making you suffer, but you must.

But you know what my favorite part of this cake is? The frosting!

We’re talking vanilla pudding, Cool Whip and pumpkin pie spice. And you know what else? It’s the bomb! I love pudding type of frostings because they’re not gross like those buttery frostings. Oh, this cake, my friends, is simply devine!

Want more magic? Try these cakes:

• Magic Cake
• Nutella Magic Cake
• Lemon Magic cake
• Chocolate Magic Cake
• Butterscotch Magic Cake
• Impossible Coconut Pie.
• Magic Flan Cake

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

4.53 from 19 votes

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Pumpkin Magic Cake

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Pumpkin Magic Cake - the magic is in the batter as it separates during baking, creating 2 beautiful layers. To finish it off, top it with a pudding frosting.

Course: Dessert

Cuisine: American

Servings: 15

Calories: 396 kcal

Author: Joanna Cismaru

Ingredients

For the Cake

• 1 box yellow cake mix
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil

For the Pumpkin Pie

• 15 oz pumpkin canned
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 3 eggs
• 1 cup brown sugar
• 1 tsp pumpkin pie spice

For the Frosting

• 5.1 oz instant vanilla pudding
• 1 tsp pumpkin pie spice
• 1 cup milk cold
• 8 oz Cool Whip thawed

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.
3. In another bowl whisk together the ingredients for the pumpkin pie until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix.
4. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal so don't worry, it's not burnt. Let cool to room temperature.
5. While the cake is baking, make the frosting. Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake.
6. Serve it now or chill the cake for a couple hours.

Recipe Video

Recipe Notes

Feel free to replace the cool whip with regular whipped cream if you wish.

 

If preferred, shave some chocolate and top the frosting with it for a bit of chocolate flavor.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

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Recipe source: I Wash You Dry