Three magical layers of creamy vanilla mousse, chocolate cake, and spiced pumpkin pie come together to make this incredibly moist chocolate pumpkin magic cake.
Why this recipe works
This version of our pumpkin magic cake beckons for all the chocolate lovers out there! Chocolate pumpkin magic cake truly bakes in a mysterious way with three layers of creamy vanilla mousse, moist chocolate cake, and pumpkin pie. It’s practically a three-in-one dessert! This cake will even appease non-pumpkin spice lovers because the flavor is complementary and subtle, not overpowering.
Don’t fret when you pull this cake out of the oven and you don’t see the pumpkin layer, because that’s part of the surprise. The pumpkin batter is layered overtop the chocolate cake batter, and due to its higher density, falls through the chocolate cake layer infusing tons of moisture while settling onto the bottom. Once sliced, you’ll see all three layers of this fun cake come to fruition!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PUMPKIN – The pumpkin pie layer is made with evaporated milk, heavy whipping cream, eggs, brown sugar, and warm fall spices (cinnamon, nutmeg, allspice). The pumpkin flavor is not overpowering in this recipe, it’s perfectly subtle with just the right amount of spice.
CAKE – We used a standard-sized box of devil’s food cake mix (15.25 ounces) to make this cake, plus the ingredients called for on the back of the box (oil, water, eggs). Using devil’s food cake mix makes this recipe so much richer and even fluffier compared to a regular chocolate cake mix. The flavor really makes a difference! However, if needed, you can substitute with a different flavor cake mix and still get tasty results. For a yellow cake mix version, check out our pumpkin magic cake!
MOUSSE – You will need one box (3.4 ounces) of instant vanilla pudding mix. I wouldn’t recommend the cook-and-serve pudding for this recipe, it needs to be instant in order to work properly.
How to Make Chocolate Pumpkin Magic Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- Line or grease a 9×13 baking dish.
- Prepare the box of cake mix according to package instructions, then pour the mixture into the prepared baking dish. DO NOT BAKE YET. Set aside.
- In a separate bowl, whisk together the ingredients for the pumpkin pie layer until smooth.
- Slowly pour the pumpkin mixture over top of the cake batter, making as even a layer as possible – do not spread or attempt to fix uneven pouring, it will work out in the baking process.
- Bake for 50-60 minutes or until the center is no longer jiggly when the cake pan is shifted, and a toothpick inserted into the cake comes out clean.
- Let the cake cool to room temperature as you prepare the vanilla mousse.
- Place the instant vanilla pudding mix and cold milk in a large bowl.
- Whisk until combined and starting to thicken. Gently fold in the Cool Whip until completely combined.
- Spoon the vanilla mousse over top of the cooled cake and spread with an offset spatula.
- Garnish with fall-inspired sprinkles.
Frequently Asked Questions & Expert Tips
Store the cooled chocolate pumpkin magic cake covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 5 days.
Yes, you can prepare and bake the cake a day in advance and store it in the refrigerator until you are ready to serve. I would hold off on adding any sprinkles until an hour or two before serving to prevent them from bleeding color on the vanilla mousse layer.
Yes, you can freeze chocolate pumpkin magic cake although the texture may change a bit once frozen and thawed. Wrap the fully cooled cake in plastic wrap followed by a layer of aluminum foil and freeze for up to 1 month.
Serving Suggestions
Garnish your chocolate pumpkin magic cake with festive fall sprinkles or a dusting of ground cinnamon or pumpkin pie spice.
This cake can pass as a Halloween dessert as well with the addition of purple, black, orange, and green sprinkles. Serve chilled for fall parties, Thanksgiving, or get-togethers!
More Pumpkin Recipes
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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 Chocolate Cake Layer
- 15.25 ounce box of devil’s food cake mix plus ingredients called for on back of the box
For the Pumpkin Pie Layer
- 15 ounces Pumpkin Puree 1 can
- ½ cup evaporated milk
- ½ cup heavy whipping cream
- 3 eggs
- 1 cup brown sugar
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
For the Vanilla Mousse Layer
- 3.4 ounces vanilla instant pudding mix 1 box
- 1 cup cold milk
- 8 ounces Cool Whip thawed
- Fall sprinkles for garnish
Things You’ll Need
Before You Begin
- We used a standard-sized box of devil’s food cake mix (15.25 ounces) to make this cake, plus the ingredients called for on the back of the box (oil, water, eggs). Using devil’s food cake mix makes this recipe so much richer and even fluffier compared to a regular chocolate cake mix. The flavor really makes a difference! However, if needed, you can substitute with a different flavor cake mix and still get tasty results. For a yellow cake mix version, check out our pumpkin magic cake!
- You will need one box (3.4 ounces) of instant vanilla pudding mix. I wouldn’t recommend the cook-and-serve pudding for this recipe, it needs to be instant in order to work properly.
- STORAGE – Store the cooled chocolate pumpkin magic cake covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 5 days.
- MAKE AHEAD – Prepare and bake the cake a day in advance and store it in the refrigerator until you are ready to serve. I would hold off on adding any sprinkles until an hour or two before serving to prevent them from bleeding color on the vanilla mousse layer.
- FREEZING – You can freeze chocolate pumpkin magic cake although the texture may change a bit once frozen and thawed. Wrap the fully cooled cake in plastic wrap followed by a layer of aluminum foil and freeze for up to 1 month.
Instructions
- Preheat oven to 350 F.
- Line or grease a 9×13 casserole dish or cake pan.
- Prepare the box of cake mix according to package instructions, then pour the mixture into the prepared baking dish. DO NOT BAKE YET. Set aside.
- In a separate bowl, whisk together the ingredients for the pumpkin layer until smooth.
- Slowly pour the pumpkin mixture over top of the cake batter, making as even a layer as possible – do not spread or attempt to fix uneven pouring, it will work out in the baking process.
- Bake for 50-60 minutes or until the center is no longer jiggly when the cake pan is shifted, and a toothpick inserted into cake comes out clean.
- Let the cake cool to room temperature as you prepare the mousse.
- Place the instant vanilla pudding mix and cold milk in a large bowl.
- Whisk until combined and starting to thicken. Gently fold in the Cool Whip until completely combined.
- Spoon the vanilla mousse overtop of the cooled cake and spread with an offset spatula.
- Garnish with fall-inspired sprinkles.
Nutrition
This post originally appeared here on Oct 10, 2016 and has since been updated to include new photos and expert tips.
Jennifer Tammy
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Roberta says
The photo of the finished cake shows the pumpkin mixture layer on the bottom under the cake with the mousse on top of the chocolate cake. Did you remove the bake cake from the dish and invert the cake after it cooled to put the mouse on the cake???
Amanda Davis says
As it states in the blog post:
“The pumpkin batter is layered overtop the chocolate cake batter, and due to its higher density, falls through the chocolate cake layer infusing tons of moisture while settling onto the bottom. ”
:)
Debbie Caraballo says
This is awesome! So, do you put the chocolate cake mix in the pan, then pour the pumpking filling on top? I missed that somewhere! Thanks for a great recipe…:)
Amanda Formaro says
Yes that’s correct, sorry the instructions were a little muddy. I have adjusted them so they are clearer, thanks for pointing that out. Hope you like it!