Pumpkin Magic Cake
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I love this layered Pumpkin Magic Cake recipe. It’s moist yellow cake, pumpkin pie and pumpkin pie spice cool whip on top. This is the most delicious fall recipe and I can tell you that almost no one I know has ever had it before I served it. It’s such an awesome dessert!
Pumpkin Magic Cake
Ingredients You Will Need
(full amounts in recipe box below)
- yellow cake mix
- Ingredients listed on the back of the box
- pumpkin puree
- evaporated milk
- heavy cream
- eggs
- brown sugar
- pumpkin pie spice
- vanilla instant pudding mix (4 oz)
- pumpkin pie spice
- whole milk
- Cool Whip
Directions
- Preheat oven to 350 degrees.
- Prep a 9 X 13-inch cake pan by spraying with baking spray.
- Set aside cake pan.
- Prepared cake mix following the directions on the back of the box.
- Transfer the prepared cake into the cake pan. Set aside.
- Whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Continue to whisk until it is smooth.
- Gently pour this mixture over the unbaked cake mix.
- Set aside.
- Transfer the cake to the oven carefully.
- Bake at 350 degrees for 50-60 minutes.
- Check to make sure the cake is done by inserting a toothpick in the center and if it comes out clean the cake is set.
Frosting Directions
- Add the pudding mix into a large bowl, add the pumpkin spice, and pour in the milk.
- With a whisk begin to mix the ingredients until it begins to thicken.
- Add the cool whip, gently fold it in until it is completely combined.
- Scoop it all on top of the cake and spread it over the entire cake.
- Chill the pumpkin magic cake. Keep it in the refrigerator until ready to be served.
Pumpkin Magic Cake
It’s moist yellow cake, pumpkin pie and pumpkin pie spice cool whip on top. This is the most delicious fall recipe and I can tell you that almost no one I know has ever had it before I served it.
Ingredients
Cake:
- 1 box yellow cake mix
- Ingredients listed on the back of the box
Pumpkin Pie:
- 2 cup pure pumpkin puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 large eggs
- 1 cup light brown sugar
- 1 tsp pumpkin pie spice
Frosting:
- 1 box vanilla instant pudding mix 4 oz
- 1 tsp pumpkin pie spice
- 1 cup cold whole milk
- 8 oz Cool Whip thawed
Instructions
- Preheat oven to 350 degrees.
- Prep a 9 X 13-inch cake pan by spraying with baking spray.
- Set aside cake pan.
- Prepared cake mix following the directions on the back of the box.
- Transfer the prepared cake into the cake pan. Set aside.
- Whisk together the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Continue to whisk until it is smooth.
- Gently pour this mixture over the unbaked cake mix.
- Set aside.
- Transfer the cake to the oven carefully.
- Bake at 350 degrees for 50-60 minutes.
- (Check to make sure the cake is done by inserting a toothpick in the center and if it comes out clean the cake is set.)
Frosting:
- Add the pudding mix into a large bowl, add the pumpkin spice, and pour in the milk.
- With a whisk begin to mix the ingredients until it begins to thicken.
- Add the cool whip, gently fold it in until it is completely combined.
- Scoop it all on top of the cake and spread it over the entire cake.
- Chill the cake. Keep it in the refrigerator until ready to be served.
Nutrition
Calories: 287kcalCarbohydrates: 53gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 55mgSodium: 321mgPotassium: 176mgFiber: 1gSugar: 37gVitamin A: 5000IUVitamin C: 1.4mgCalcium: 153mgIron: 1.4mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!
More Delicious Pumpkin Recipes
Pumpkin Chocolate Chip Cookies
Made this cake for Thanksgiving dessert. Turned out perfect and everyone loved it. Will definitely make again.
So glad you liked it!!
I like the look of your pmpcin cake it looks yummy
Just wondering if it really separates like that? What makes the pumpkin fall to the bottom?
I haven’t made this recipe yet. Came online now to print it out and saw your question. The weight (density) of the pumpkin batter is more than that of the cake. You can tell by the picture that the pumpkin pie batter is sinking. I have at least one other cake recipe that does this but it’s not pumpkin. I’m making this recipe tonight.
I wondered the same thing. The cake has to have been flipped in order for the cake to be on top and the pumpkin on bottom. Still looks good!
It doesn’t need to be flipped as the heavier layer will sink on it’s own. I make an “Impossible Cake” which is a dense chocolate cake with a flan layer. It does the same thing when it’s baked.
the weight of the pumpkin filling!! I do believe!!
I haven’t tried it yet but I will for sure. Sounds wonderful. I have only seen Whoopie pie and magic cake. I will be doing both.Â
It was wonderful .don’t miss the pie
I’ve made this so many times, I know it by heart. Tonight, I decided to switch it up and used a fudge Duncan Hines cake mix and chocolate instant pudding. I made the pumpkin mix normally, and also didn’t add the pumpkin pie spice to the whipped topping mix. OMG, talk about phenomenal!! It was like a super moist resee’s peanut butter cake!! Not sure what I’ll try next, but I’m thinking something like some sort of peanut butter. Will keep ya’ll posted.
This is a fantastic recipe!! Good bye pumpkin pie!!