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.
Prepare the Cake: Mix according to package instructions or using the ingredients in the cake layer, then pour into a lightly greased 9x13-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.
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.
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.