Have you ever heard of magic cake? In this particular case it’s a doctored cake mix recipe that does not disappoint! The first time I saw pumpkin magic cake was on Pinterest last fall. It was circulating everywhere. I added it to my list of recipes to try, which is extremely long I might add. This type of cake has magic in the name because of what happens once the prepared batter is placed in the oven.
This cake is nothing short of amazing! I am not a big pumpkin pie fan. I do like pumpkin muffins and pumpkin cake, but not really big on pie. However, having a layer of pumpkin pie on the bottom of this cake is pure bliss!
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The pumpkin magic cake I tried came from I Wash You Dry. I adapted my frosting slightly but for the most part it’s the same.
For this recipe you will need the following supplies and ingredients:
- 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
You will also need:
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. 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.
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.
Place cake into the oven and bake for 50-60 minutes or until center is set. Let cool to room temperature.
The “magic” is that the pumpkin batter bakes up denser and heavier than fluffy cake does, so just as chocolate chips will sometimes sink in a thinner quick bread, so will this pumpkin layer.
Make the topping while you are waiting for the cake to cool.
Pour heavy cream and powdered sugar into a mixing bowl 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.
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!
More doctored cake mix recipes
- Citrus Lover’s Poke Cake
- Easy Banana Cake
- Pumpkin Pudding Poke Cake
- 3 Ingredient French Vanilla Peach Cobbler