Have you ever heard of magic cake? Pumpkin magic cake gets its names from the magic that happens once the prepared batter is placed in the oven.
I’ve made quite a few doctored cake mix recipes in my time, but this is definitely one of my favorites! While I love a from-scratch pumpkin cake, cake mixes shave some time off for you.
What Makes Pumpkin Magic Cake So Great
This cake is nothing short of amazing! I am not a big pumpkin pie fan. I do like pumpkin muffins and pumpkin roll cake, was but not really big on pie (until I made THIS pie!). However, having a layer of pumpkin pie on the bottom of this cake is pure bliss!
Ingredients you need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
- 1 box of yellow cake mix PLUS ingredients on back
- 1 (15 oz) can Pumpkin Puree
- 1/2 cup evaporated milk
- 2 cups heavy cream, divided
- 3 eggs
- 1 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
, divided
- 1 tablespoon powdered sugar
- 1 (4 serving size) box French Vanilla instant pudding mix
- 1 cup cold milk
How to Make Pumpkin Magic Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
I’ll be honest. I looked at this and thought “No way this is going to work”. My cake batter was pretty thick and the pumpkin layer was fairly thin in comparison. I really thought I was going to end up with a pumpkin layer on top.
The “magic” is that the pumpkin batter bakes up denser and heavier than cake does, so just as chocolate chips will sometimes sink in a thinner quick bread, so will this pumpkin layer.
- Preheat oven to 350 degrees F.
- Prepare box of cake batter according to package instructions.
- Pour into a lightly greased “9×13” cake pan. Place baking pan on cookie sheet and set aside, do not bake it yet.
- In another bowl whisk together the ingredients for the pumpkin pie layer, whisking until smooth.
- Slowly pour the pumpkin pie mixture all over the cake mix.
- Place cake into the oven and bake for 50-60 minutes or until center is set. Let cool to room temperature.
- Make the topping while you are waiting for the cake to cool.
- Pour heavy cream and powdered sugar into a mixing bowl. With a mixer fitted with the whisk attachment, beat on medium-high until stiff peaks form.
- In a separate bowl, whisk together the French Vanilla pudding mix, pumpkin pie spice and cold milk. Whisk until pudding begins to thicken.
- Using a rubber spatula, gently fold pudding mixture into the whipped cream until it’s completely combined. This took quite a few folds, but don’t be tempted to just stir. Keep folding. Cover and refrigerate until cake is completely cooled.
- Spread on top of the cooled cake.
This cake was delicious at room temperature AND cooled in the fridge. Either way, positively delicious!
Pumpkin Magic Cake is a fun dessert for fall. Great for potlucks, fall and harvest parties, or just for after dinner!
More doctored cake mix recipes
- Chocolate Texas Sheet Cake
- Citrus Lover’s Poke Cake
- Easy Banana Cake
- Pumpkin Pudding Poke Cake
- 3 Ingredient French Vanilla Peach Cobbler
Don’t miss our roasted pumpkin seeds too!
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Pumpkin Magic Cake
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
For the Cake
- 15 ounce box of yellow cake mix PLUS ingredients on back
For the Pumpkin Layer
- 15 ounce can Pumpkin Puree
- ½ cup evaporated milk
- ½ cup heavy cream
- 3 eggs
- 1 cup brown sugar
- 1 teaspoon pumpkin pie spice
For the Topping
- 1 ½ cups heavy cream
- 1 tablespoon powdered sugar
- 3.9 ounce box French Vanilla instant pudding mix 4 serving size
- 1 teaspoon pumpkin pie spice
- 1 cup milk
Instructions
- Preheat oven to 350 degrees F.
- Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.
- In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
- Carefully place cake 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. Let cool to room temperature.
Make the topping:
- Pour heavy cream and powdered sugar into a mixing bowl with the whisk attachment. Beat on medium-high until stiff peaks form.
- Whisk together the French Vanilla pudding mix, pumpkin pie spice and cold milk. Whisk until pudding begins to thicken.
- Gently fold pudding mixture into the whipped cream until it's completely combined. Cover and refrigerate until cake is completely cooled.
- Spread on top of the cooled cake.
Nutrition
This recipe was originally published here on November 24, 2014 and has since been updated with new photos and tips.
Amanda Davis
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Sue LaPointe says
I have not made this yet but wonder if you could use a spice cake as the base? Not a big fan of yellow cake but not sure if the spice cake is more or less dense so the pumpkin would not sink.
Amanda Davis says
I haven’t tested that but I THINK it should work. Please let us know should you decide to try!
Kristy says
This sounds amazing! How could I make this gluten and dairy free?
Amanda Davis says
I need to preface this by saying that I have NOT tested these substitution ideas. I would assume you can use a gluten free cake mix. For the dairy, there are DF plant based creams out there to replace the heavy cream. As for the evaporated milk, a google search revealed coconut milk as a good replacement. I would recommend doing a little research before trying these options and also go in with the mindset that you are experimenting here. Be prepared for possible failure and be elated when you have success. Good luck!
Lee says
Can you bake it in a round deep cake pan.,
as I want it to look more like a birthday cake.
Amanda Formaro says
Let me preface this by saying that I have not tested this theory, however I believe you could do it in 2 9-inch round cake pans.
Maggie says
What is dusted on top of the cake?
Amanda Formaro says
Ground cinnamon
Deborah says
Great smell while baking! Great taste!
Linda says
I use egg substitute for my recipes (Greek yogurt). Has anyone tried this yet with success and given any feedback?
kay wedermyer says
I have made this recipe many times & get asked to make it frequently. It is the best recipe I have tried and works every time. I made it exactly how you wrote it. Everyone loved it1 Thank you so much for sharing.
Rachel Klaphake says
Delicious dessert!! Will definitely make again!! LOVE!!
Stephanie says
Do u cook the cake in the 9×13 pan on top
Of the cookie sheet??
Amanda Formaro says
Yes! :)
Kristen says
This cake is amazing! Tastes even better the next day in my opinion :) and it’s best served chilled! I was skeptical of the pumpkin seeping to the bottom, but low and behold it did! I Brought it to a party and everyone loved it. Thanks again for another great recipe!
Joanne says
Just got finished baking this and unfortunately, mine didn’t turn out like yours. Followed it exactly and most of the pumpkin stayed on top. The sides ended up more marbled. I didn’t add too much of the frosting basically because of the pumpkin being on top. It does taste wonderful though.
Amanda Formaro says
How odd! I’ve made this recipe several times and the pumpkin always sinks. I wonder what could have happened with yours? Did you mix the pumpkin mixture into the cake mix by chance? Or swirl it in at all?
Lavonne Bangasser says
Can you use cool whip instead of whipped cream ?
Amanda Formaro says
Yes! :)
Rosanne Robinson says
This cake looks so light and decadent, I’d LOVE a piece right now with my cup of tea!
Amanda Formaro says
Hope you get a chance to make it Rosanne!
jennifer e says
Couldn’t you just put the pumpkin pie layer in the pan first? I’m wondering why you need to put it second and let it sink.
Amanda Formaro says
Because it’s magic! ;)
vicki says
I am baking this right now…unfortunately, my pumpkin layer stayed on the top…it didn’t sink into the cake?? reasons why perhaps?? the only thing I changed was I didn’t have cream, so used a substitute of milk and butter…could this be the reason? smells amazing, but I might have to “flip” it…LOL
Amanda Formaro says
Curious how it turned out as you said when you left this comment that it was currently baking. The reason I ask is because when I first made it – it LOOKED like the pumpkin layer was still on top but once I cut into it the layer was actually on the bottom! :)
Dixie says
This sounds SO good & I will definitely be trying it.
Amanda Formaro says
Hope you enjoy it!
Irene says
LUV LUV PUMPKIN cant wait to try this one for sure. Wish I had seen this b4 I made pumpkin muffins and pumpkin quick bread. Will have to make this in a couple of weeks for a potluck and will let you know the OOHS AND AHHHHHH on this this one. TKS
Amanda Formaro says
Hope yo enjoy it Irene, we love it here!
Liz says
Sounds yummy. Thank you.
Gloria Boisvert says
Can’t wait to make the Pumpkin Magic Cake