• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbook
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Pumpkin Magic Cake

1 hour 20 minutes
4.5 from 79 votes
125 Comments
Jump to RecipePrint RecipeJump to Video
  • 799
  • 123
by: Joanna Cismaru
11.07.20

This post may contain affiliate links. Please read my disclosure policy.

pin for pumpkin magic cake.

This Pumpkin Magic Cake is made of two delicious layers, one of vanilla cake and a layer of pumpkin pie! As it bakes the pumpkin layer falls to the bottom, thus the magic! Finally, this cake is finished off with a luscious pudding frosting.

a slice of pumpkin magic cake on a white plate.

I have many a rendition of magic cakes on my blog; but after all, it is pumpkin season, so this Pumpkin Magic Cake is a must! You start out by making a simple yellow cake, using yellow cake mix, add a layer of pumpkin pie, toss it in the oven and watch the magic happen!

What makes this cake “magic” is the fact that the pumpkin pie layer which is on top of the cake layer, falls to the bottom as the cake bakes, ending up with pumpkin on the bottom and cake on top. At the risk of sounding overly dramatic, this cake truly is the mother of all cakes, especially if you’re a pumpkin lover such as myself.

Why Make This Pumpkin Magic Cake

  • Easy To Make
  • Uses simple staple pantry ingredients, such as stored-bought cake mix and instant pudding.
  • Step-by-Step Recipe with Video
  • Delicious and a Crowd Favorite

Although this is not your traditional magic cake, it’s still a magic cake! This version is extremely simple to make, even though there is a caveat (you do have to wash your mixer bowl 3 times) however, it’s all worth it. With delicious, comforting pumpkin flavor, this is the perfect cake for fall!

Ingredient Notes

overhead shot of all the ingredients needed to make pumpkin magic cake.

Cake layer

  • Cake Mix – You can use a box of yellow cake mix or use my yellow cake mix recipe – trust me it’ll be plenty moist!
  • Eggs –  No cake is complete without eggs.
  • Milk – I used 2%, feel free to use whichever fat percentage you’d like.
  • Oil – We want a vegetable oil that is super mild and neutral tasting, something like canola oil. This will add tons of moisture.

Pumpkin pie layer

  • Pumpkin – Just straight pumpkin from the can.
  • Dairy – Heavy cream and evaporated milk. If you don’t have evaporated milk, you can use regular milk.
  • Sugar – Packed brown sugar is all we need today. I have made this cake without the brown sugar, so if you’re looking for a cake that’s lower in sugar content, feel free to skip it.
  • Spices – Pumpkin pie spice is what we are going to be using in both the pumpkin layer and the frosting layer.
  • Eggs – We need eggs to act as a rich binder for our filling.

Frosting

  • Pudding – You can use a box of vanilla pudding mix or homemade vanilla pudding, this will ensure our frosting binds and sets well.
  • Milk – Be sure your milk is cold before you incorporate it.
  • Whipped cream – I used plain old cool whip today. Feel free to use your preference or make your own using my recipe! Just make sure when you incorporate it into your frosting, be sure to fold it in gently.
  • Spices – The pumpkin pie spice making a comeback.

How To Make Pumpkin Magic Cake

detailed process shots showing how to make the 3 layers for pumpkin magic cake.
  1. Preheat oven: Preheat Oven to 350°F.
  2. Prepare the Cake: Mix according to package instructions or using the ingredients in the cake layer, then pour into a lightly greased 9×13-inch cake pan. DO NOT BAKE. Set aside.
  3. Combine Wet Ingredients: In another bowl whisk together the ingredients for the pumpkin pie layer until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix.
  4. Bake: Carefully place the cake pan 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. You’ll notice the cake layer is on top now. Let the cake cool to room temperature.
  5. 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 starts to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.
  6. Serve: Cut into slices and serve immediately or chill the cake for a couple hours.
process shots showing how to assemble pumpkin magic cake.

FAQs & Expert Tips

FAQs

Can I Use Fresh Pumpkin?

You’re ambitious, I’ll give you that! It’s totally possible to use fresh pumpkin and to achieve that 100% homemade flavor.
1) First halve the pumpkin and scoop out all the seeds.
2) Heat an inch of water in a saucepan till boiling. In the meantime, slice the pumpkin into chunks. Boil these pieces of pumpkin briefly before reducing the heat, covering and allowing to simmer for 30 minutes.
3) Drain and cool before removing the pumpkin from the peel. Mash it all up and you’re good to go!

What Else Can I Top My Pumpkin Magic Cake With?

Go ahead and add whatever you see fit to your cake! Whether it be a little extra pumpkin spice, shaved chocolate, caramel sauce, cocoa powder, toffee bits or fresh sliced berries.

Can I Turn This Into Cupcakes?

Yes, you should be able to. Just make sure you watch the baking time, as they won’t take an hour to bake, probably around 30 minutes.

a spatula lifting a pumpkin magic cake slice from the pan.

Tips

  1. You need to let the cake cool completely before adding the frosting layer, otherwise it might melt.
  2. The baking time could vary greatly depending on your oven, but start taking a peak at around 50 minutes to see how it looks.
  3. If making your own whipped cream, do not overmix it as you’ll find you’ve accidentally taken it too far and created butter!

Storing Leftovers

In the fridge this pumpkin magic cake will last up to 5 days, just be sure it’s stored in an airtight container.

Freezing

This cake can also be frozen! In the freezer it’ll keep for up to a month. When thawing you’ll want to remove it from the freezer and allow to come to temperature in the fridge for a few hours, then remove it and allow to come up to room temperature right on the counter.

a slice of pumpkin magic cake on a white plate with a bite taken out of it.

More Related Recipes

  • Chocolate Magic Cake
  • Lemon Magic Cake
  • Nutella Magic Cake
  • Butterscotch Magic Cake
  • Pumpkin Pancakes

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a slice of pumpkin magic cake on a white plate.

Pumpkin Magic Cake

4.5 from 79 votes
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
This Pumpkin Magic Cake is made of two delicious layers, one of vanilla cake and a layer of pumpkin pie! As it bakes the pumpkin layer falls to the bottom, thus the magic! Finally, this cake is finished off with a luscious pudding frosting.

Equipment

  • Glass Mixing Bowl Set (3 piece)
  • KitchenAid Classic 4.5 Quart Stand Mixer
  • 9×13-inch Baking Pan (set of 2)

Ingredients

For the Cake

  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup milk
  • ½ cup vegetable oil

For the Pumpkin Pie

  • 15 oz pumpkin canned
  • ½ cup evaporated milk
  • ½ 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
  • 3 cups Cool Whip or whipping cream (8 oz)
US Customary – Metric

Instructions

  • Preheat oven: Preheat Oven to 350°F.
  • Prepare the Cake: Mix according to package instructions or using the ingredients in the cake layer, then pour into a lightly greased 9×13-inch cake pan. DO NOT BAKE. Set aside.
  • Combine Wet Ingredients: In another bowl whisk together the ingredients for the pumpkin pie layer until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix.
  • Bake: Carefully place the cake pan 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. You'll notice the cake layer is on top now. Let the cake cool to room temperature.
  • 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 starts to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake.
  • Serve: Cut into slices and serve immediately or chill the cake for a couple hours.

Video

Recipe Notes

  1. Feel free to replace the cool whip with regular whipped cream if you wish.
  2. If preferred, shave some chocolate and top the frosting with it for a bit of chocolate flavor.
  3. Leftovers: In the fridge this pumpkin magic cake will last up to 5 days, just be sure it’s stored in an airtight container.
  4. Freezing: This cake can also be frozen! In the freezer it’ll keep for up to a month. When thawing you’ll want to remove it from the freezer and allow to come to temperature in the fridge for a few hours, then remove it and allow to come up to room temperature right on the counter.

Nutrition Information:

Serving: 1sliceCalories: 337kcal (17%)Carbohydrates: 40g (13%)Protein: 6g (12%)Fat: 18g (28%)Saturated Fat: 12g (75%)Cholesterol: 106mg (35%)Sodium: 160mg (7%)Potassium: 289mg (8%)Fiber: 1g (4%)Sugar: 35g (39%)Vitamin A: 3406IU (68%)Vitamin C: 3mg (4%)Calcium: 138mg (14%)Iron: 1mg (6%)
Course:cake, Dessert
Cuisine:American
Keyword:magic cake, pumpkin magic cake, pumpkin magic cake recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Recipe source: I Wash You Dry

Originally published Sept 2014.

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

2 pear chocolate chip muffins stacked on top of each other.
Previous Post
Pear Chocolate Chip Muffins
freshly made korean beef stir fry in a serving platter.
Next Post
Korean Beef Stir Fry

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…

My Cookbook

Order Now: Amazon | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
spring rolls cut in half in a black bowl with peanut sauce.

Asian

overhead shot of a fork with spaghetti twirled around it in a plate full of spaghetti.

Italian

mexican wedding cookies on parchment paper.

Mexican

sweet cheese buns stacked on top of each other with the top one broken in half.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

overhead of falafel on a plate with tzatziki, feta, tomatoes and onions.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbook
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

36853shares
  • 799
  • 3
  • 123