Pumpkin Magic Cake

A square photo of the layered magic cake with pumpkin.

This Pumpkin Magic Cake creates its own layers while baking - thus the 'magic' of this pumpkin cake. A yellow cake mix layer and a pumpkin pie batter bake together to form two layers of cake and it's finished off with a luscious & fluffy pumpkin spice pudding frosting.

Course Cake, Pumpkin

Cuisine American

Keyword pumpkin magic cake

Prep Time 15

Cook Time 50

Fridge Time 3

Total Time 4 5

Servings

Calories 389kcal

Author Jessica - Together as Family

Equipment

Ingredients

Yellow Cake Layer

1 box (15.25 oz) yellow cake mix
3 large eggs
1 cup whole milk
1/2 cup canola or vegetable oil

Pumpkin Pie Layer

1 can (15 oz) pure pumpkin
1 cup heavy whipping cream
2 teaspoons pumpkin pie spice
1/2 cup light brown sugar packed
3 large eggs

Pumpkin Spice Pudding Frosting

1 box (3.4 oz) instant vanilla pudding mix
2 cups whole milk
1 teaspoon pumpkin pie spice
8 ounces Cool Whip thawed

Instructions

Preheat the oven to 350℉. Spray a 9x13 baking dish with cooking spray. Set aside.
Yellow Cake Layer : In a mixing bowl, add the yellow cake mix, large eggs, milk, and oil. Whisk together until the cake is batter is smooth and combined well.
1 box (15.25 oz) yellow cake mix, 3 large eggs, 1 cup whole milk, 1/2 cup canola or vegetable oil
Pour the cake batter into the prepared pan making sure to spread it out evenly to the edges to create an even layer.
Pumpkin Pie Layer : In a separate mixing bowl, whisk together the pure pumpkin, heavy whipping cream, pumpkin pie spice, and light brown sugar until combined.
1 can (15 oz) pure pumpkin, 1 cup heavy whipping cream, 2 teaspoons pumpkin pie spice, 1/2 cup light brown sugar
Add the eggs, and continue whisking just until the eggs are incorporated. Do not over-mix the eggs.
3 large eggs
Spoon the pumpkin pie mixture over top the cake batter layer inside the pan. Make sure to cover the cake layer entirely (as best you can) with the pumpkin pie batter.
^{* It's important to spoon the pumpkin batter over top the cake batter to ensure that you get an even layer of it. If it's dumped onto the center then you won't get that nice layered look once the cake is baked.}
Bake the cake for 50-55 minutes or until the top of the cake is golden brown and the pumpkin layer has mostly sunken to the bottom of the pan. A toothpick inserted into the center should come out clean (minus the custard-like pumpkin layer).
Remove the cake from the oven and set it on a cooling rack. Let the cake cool completely for 1 hour.
Pumpkin Spice Pudding Frosting : Add the vanilla instant pudding mix and whole milk to a mixing bowl. Whisk together for 2-3 minutes or until the pudding starts to thicken. Let the pudding sit for another 2 minutes. Fold in the thawed Cool Whip.
1 box (3.4 oz) instant vanilla pudding mix, 2 cups whole milk, 1 teaspoon pumpkin pie spice, 8 ounces Cool Whip
Spread the pudding frosting over top of the cooked cake. Cover the cake with a lid or plastic wrap, and refrigerate for at least 4-6 hours before serving.
Cut the cake into squares and serve chilled.

Video

Notes

Layers Tip : To help encourage the pumpkin pie layer to sink to the bottom, spoon the mixture over the cake batter instead of just pouring it over the middle. If you pour it over top the cake mixture you may end up with a big section of pumpkin pie in the middle of the cake rather than a layer of it.

Safety Tip : Because of the pudding frosting, do not let the cake sit at room temperature for longer than 1-2 hours at a time. The cake is best served chilled from the fridge.

Baking Tips : Try not to open the oven while the cake is baking or the pumpkin layer may not sink to the bottom. The cake will be very brown on top, but it will not be burnt, so don't let it alarm you.

Make It Ahead of Time? : Because this cake needs 4 hours of chill time before serving it, it is a great cake to make the morning of. However, I don't recommend making it more than 24 hours before you will be serving it. The cake will start to soften and get slightly soggy the longer it's in the fridge. You can make it the night before and refrigerate the frosted cake overnight. Leftovers are still fabulous, but the best texture and softness of the cake is within that first day or so after it has chilled for 4 hours.

Nutrition