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This Pumpkin Magic Cake is one of my most requested Fall desserts. The batter magically separates into layers of pumpkin pie and vanilla cake when baked. Then it’s topped with a creamy pumpkin spiced mousse.
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What the heck , this is the best desert I’ve made in a long time , how the cake ended up top and the pumpkin on the bottom amazed me , a total wow for flavour , the frosting is lovely. Thank you this is a keeper:)
Easy Pumpkin Magic Cake Recipe
You absolutely need to try this Pumpkin Magic Cake! It’s a Fall dessert that everyone loves. With three layers, this cake is a celebration of autumn flavors at its finest. The pumpkin pie layer is velvety and spiced to perfection, while the vanilla cake layer adds a nice contrast of softness and sweetness. And let’s not forget the show-stopping pumpkin spiced mousse on top, which is so light and airy that it practically melts in your mouth.
Ingredients Needed
This fun Fall cake recipe starts with a cake mix and then topped with a handful of other ingredients that creates the magic!
- Cake Mix: You will use yellow cake mix for the recipe along with any additional ingredients needed on the back of the box.
- Pumpkin: You will need pumpkin puree not filling as well as pumpkin pie spice for additional flavoring.
- Dairy: You will need evaporated milk, heavy cream, whole milk, and Cool Whip (you can always make our easy homemade whipped cream).
- Brown Sugar: This will add a rich flavor along with the vanilla instant pudding mix which will add a sweet flavor.
How To Make Pumpkin Magic Cake Recipe
This is the fun part.
- Prepare the pan. Set the oven to 350 degrees. Use the baking spray to grease a 9×13-inch cake pan and place it aside.
- Prepare the cake mix. Follow the package instructions. Place the batter into the prepared pan.
- Make the pumpkin mixture layer. In a bowl, combine the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice using a whisk until smooth. To make the pumpkin layer, pour on top of the unbaked cake batter. Set aside.
- Bake the cake. Place in the oven for 50-60 minutes at 350 degrees. Use a toothpick to check for doneness.
Pumpkin Spiced Whipped Cream Topping
- Prepare the whipped topping. In a large bowl, add the pumpkin spice, cold milk, and vanilla pudding mix and combine. Use a whisk to thicken the mixture before adding the cool whip. Gently combine until fully incorporated.
- Spread on top of the cake. Use a spoon (or knife) to spread the topping over the cake evenly. Place the cake in the fridge to chill until you are ready to serve.
Best Tips for Pumpkin Magic Cake
- Follow the Recipe: Stick to the recipe as closely as possible, especially for the first time you make it. This helps you understand the specific steps and ingredients that contribute to the cake’s magical taste.
- Use High-Quality Ingredients: Choose fresh and high-quality ingredients for the best flavor and texture. Fresh pumpkin puree and good-quality spices make a significant difference.
- Prepare Your Pan Properly: Ensure your baking pan is well-greased and lined, so the cake doesn’t stick when it’s time to remove it.
- Layering with Care: When adding the layers, take your time to spread them evenly for a beautiful and consistent presentation.
- Allow Proper Cooling Time: Allow the cake to cool completely before attempting to remove it from the pan. This prevents any potential crumbling.
- Chill the Mousse Layer: For the best results, chill the pumpkin spiced mousse layer for a few hours or overnight. This helps it set properly and improves the texture.
More Delicious Pumpkin Recipes
- Pumpkin Cheesecake Cake
- Pumpkin Whoopie Pies
- 2-Ingredient Pumpkin Brownies
- Pumpkin Chocolate Chip Cookies
- Best Pumpkin Pie
- Pumpkin Snickerdoodles
Pumpkin Magic Cake
This Pumpkin Magic Cake is one of my most requested Fall desserts. The batter magically separates into layers of pumpkin pie and vanilla cake when baked. Then it's topped with a creamy pumpkin spiced mousse.
Servings: 16 servings
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 brown sugar light
- 1 tsp pumpkin pie spice
Topping
- 1 (4 oz) box vanilla instant pudding mix
- 1 tsp pumpkin pie spice
- 1 cup milk cold, whole
- 8 oz Cool Whip thawed
Instructions
- Preheat oven to 350 degrees. Prep a 9 X 13-inch cake pan by spraying it 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.)
Topping
- 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.
Last Step:
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Nutrition
Calories: 287kcal | Carbohydrates: 53g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 321mg | Potassium: 176mg | Fiber: 1g | Sugar: 37g | Vitamin A: 5000IU | Vitamin C: 1.4mg | Calcium: 153mg | Iron: 1.4mg
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44 comments on “Pumpkin Magic Cake”
Just wanted to thank you. My mother use to make a similar cake for us, when my brothers and I were kids. She never wrote a ny of her recipes down. I think she originally got her recipe on the back of a cake mix box. Now ill be able to try making this!
This is a fantastic recipe!! Good bye pumpkin pie!!
I said the same thing!
This is so much better than pumpkin 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.
Oh that sounds good
It was wonderful .don’t miss the pie
It doesn’t say if you cool the cake before putting on the frosting, should I assume you put it on the warm cake, since it will be chilled before serving?
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.
Definitely have to try this, does it truly separate when baking?
Hey Michelle, yes, it does separate.
It really does swap places. The pumpkin ends up on the bottom and the cake on top, it’s so cool and delicious!
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 like the look of your pmpcin cake it looks yummy
Made this cake for Thanksgiving dessert. Turned out perfect and everyone loved it. Will definitely make again.
So glad you liked it!!