Pumpkin Magic Cake
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This delicious Pumpkin Magic Cake has 3 layers to it, a layer of pumpkin pie, topped with vanilla cake, and finished with a scrumptious pumpkin whipped frosting. It’s such an easy cake to throw together and the pumpkin lovers will rave over it!
A layer of light and fluffy cake tops a layer of pumpkin custard and is frosted with a pudding infused whipped cream frosting. Add seasonal sprinkles for the perfect finishing touch.
I just love making simple fall desserts like this Pumpkin Earthquake Cake that uses a spice cake mix as a base or these Pumpkin Brownies with a brownie mix base!
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Yellow Cake Mix – You could also use spice cake mix or french vanilla cake mix.
- Whole Milk – This makes the cake so moist and fluffy compared to making it with water.
- Vegetable Oil – Use a neutral oil like vegetable oil or canola oil that will not add off-putting flavor to your cake.
- Canned Pumpkin Puree – Make sure you do not accidentally buy pumpkin pie filling, which is different than pumpkin puree.
- Evaporated Milk – This is not the same as sweetened condensed milk, though they are usually found on the same shelf at the grocery store.
- Light Brown Sugar – You can also use dark brown sugar.
- Pumpkin Pie Spice – This is a mixture of cinnamon, nutmeg, cardamom, and cloves. It varies from one manufacturer to the next. You can make your own based on personal taste!
- Instant Vanilla Pudding Mix – This comes in a box in powder form. You will make the pudding using whole milk and then fold the whipped topping into it.
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Substitutions and Variations
- Cake Mix: You can use any cake mix you like. A spice cake mix, chocolate cake mix, or carrot cake mix would all work really well. Pick your favorite!
- Pudding Mix: You can substitute the instant vanilla pudding for french vanilla, pumpkin spice, butterscotch etc. Just make sure it’s instant!
- Whipped Topping: You can always substitute out the whipped topping for homemade whipped cream.
- Frosting: Feel free to make a different kind of frosting or purchase frosting at the store.
- Sprinkles: If you don’t enjoy sprinkles, you could add candy corn or mellow creme pumpkins to decorate your cake instead.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Pumpkin Magic Cake
Step 1: In a large bowl, add the yellow cake mix, eggs, milk, and vegetable oil. Whisk until the eggs and cake mix are well combine Pour the cake mix into the bottom of the prepared pan and evenly spread to the sides of the pan.
Step 2: In a large bowl, add the pumpkin puree, milk, heavy whipping cream, eggs, brown sugar, and pumpkin spice. Whisk until the eggs are thoroughly incorporated.
Step 3: Carefully spoon the pumpkin mixture on top of the cake batter so it doesn’t mix.
Step 4: Place in the preheated oven and bake for 50 minutes to 1 hour until a toothpick in just the cake layer comes out clean or with moist crumbs. To prevent the cake from over browning, tent the cake with aluminum foil but be sure it doesn’t interfere with the rising of the cake.
Step 5: Add the pudding mix, pumpkin pie spice, and milk in a large bowl. Whisk until the pudding thickens. This mixture makes a beautiful, thick, and fluffy frosting!
Step 6: Fold in thawed whipped topping into the pudding mixture until no white streaks are left.
Step 7: Spread the frosting on the cooled cake and add sprinkles if you’re using them.
Tips and Tricks
- Carefully spoon the pumpkin custard on top of the cake mix batter. If you pour it, it will mix with the cake batter.
- The cake will get slightly darker than normal on the top. You can try to mitigate that by tenting it with aluminum foil while it bakes.
- Let the cake cool completely before adding the whipped frosting because it could easily become a melted soupy mess on you otherwise.
- The cake should be chilled for at least one hour before it is served. Cover it and place it in the refrigerator.
How to Store and Freeze
Keep your leftover cake covered or stored in an airtight container in the refrigerator for up to five days.
You can freeze a whole cake, partial cake, or individual slices in airtight containers for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
No. If you aren’t a huge fan of pumpkin spice, you can just use plain cinnamon.
Yes! Just use a gluten-free cake mix and you are good to go.
Yes. This kind of frosting and the pumpkin layer should both be refrigerated if you have leftovers. It can be left out for the length of the party and then returned to be chilled afterward.
More Fantastic Fall Pumpkin Recipes
This Pumpkin Magic Cake was originally published October 11, 2024, but has since been updated with more tips and tricks and new photos.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Pumpkin Magic Cake
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Ingredients
Cake
- 15.25 ounce box yellow cake mix
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
Pumpkin Layer
- 15 ounces canned pumpkin puree
- ½ cup evaporated milk
- ½ cup heavy whipping cream
- 3 large eggs
- 1 cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
Frosting
- 3.4 ounce box instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- 1 cup whole milk
- 8 ounces whipped topping thawed
- festive sprinkles
Instructions
Cake
- Preheat oven to 350 degrees F and grease a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, add the yellow cake mix, eggs, milk, and vegetable oil. Whisk until the eggs and cake mix are well combined.
- Pour the cake mix into the bottom of the prepared pan and evenly spread to the sides of the pan.
- Set aside and work on the pumpkin layer.
Pumpkin Layer
- In a large bowl, add the pumpkin puree, milk, heavy whipping cream, eggs, brown sugar, and pumpkin spice. Whisk until the eggs are thoroughly incorporated.
- Carefully spoon the pumpkin mixture on top of the cake batter so it doesn’t mix. Do not pour the pumpkin layer on top it will cause the pumpkin custard to sink into the batter.
- Place in the preheated oven and bake for 50 minutes to 1 hour until a toothpick in just the cake layer comes out clean or with moist crumbs. To prevent the cake from overbrowning, tent the cake with aluminum foil but be sure it doesn’t interfere with the rising of the cake.
- Allow the cake to cool completely before preparing the frosting.
Frosting
- Add the pudding mix, pumpkin pie spice, and milk in a large bowl. Whisk until the pudding thickens.
- Fold in thawed whipped topping into the pudding mixture until no white steaks are left.
- Spread the frosting on the cooled cake and add sprinkles if you’re using them.
- Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Can this recipe be left y refrigerated for a couple of days?
The cake will start to soak up the pumpkin custard a little, but it can be made up to 3 days in advance as long as it’s stored in the refrigerator.