Pumpkin Magic Cake

Name: Pumpkin Magic Cake
Prep time: 15 min
Cook time: 50 min
Total time: 125 min
Ingredients: 15.25 ounce box yellow cake mix; 3 large eggs; 1 cup whole milk; ½ cup vegetable oil; 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; 3.4 ounce box instant vanilla pudding mix; 1 teaspoon pumpkin pie spice; 1 cup whole milk; 8 ounces whipped topping (thawed); festive sprinkles

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This delicious Pumpkin Magic Cake has 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 slice of magical pumpkin pie on a plate.

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.

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.
Large Eggs - Always use large eggs for the recipes on Cookie Dough and Oven Mitt unless another size is specified.
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.
Heavy Whipping Cream - You can use heavy cream or heavy whipping cream which are only slightly different in fat content and work interchangeably.
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.
Whipped Topping - If you like you can purchase store-bought whipped cream or you can make your own.
Festive Sprinkles - Maybe you can find leaves or pumpkins or just orange and brown sprinkles. Anything you find will look amazing.

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

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How to Make Pumpkin Magic Cake

Discover the pumpkin magic cake with our step-by-step process: start by mixing ingredients, carefully combine wet and dry components, achieve the perfect batter consistency, and delight in the final baked product.

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 combined.

Step 2: Pour the cake mix into the bottom of the prepared pan and evenly spread to the sides of the pan.

Step 3 & 4: 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 5: Carefully spoon the pumpkin mixture on top of the cake batter so it doesn’t mix.

Step 6: 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-by-step mixing and combining of ingredients for a pumpkin magic cake, ending with frosting on a perfectly baked cake.

Step 7 & 8: Add the pudding mix, pumpkin pie spice, and milk in a large bowl.

Step 9: Whisk until the pudding thickens. This mixture makes a beautiful, thick, and fluffy frosting!

Step 10 & 11: Fold in thawed whipped topping into the pudding mixture until no white streaks are left.

Step 12: 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.

A plate with a slice of magic cake and a fork.

Storage of Pumpkin Magic Leftovers

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.

Close-up of a slice of pumpkin magic cake with yellow sponge, creamy topping, and colorful sprinkles, on a plate with a fork beside it.

Recipe FAQ's

Do I have to use pumpkin spice?

No. If you aren't a huge fan of pumpkin spice, you can just use plain cinnamon.

Can I make this recipe gluten-free?

Yes! Just use a gluten-free cake mix and you are good to go.

Does Pumpkin Magic Cake have to be refrigerated?

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.