Pumpkin Magic Cake
on Sep 14, 2020, Updated Oct 20, 2020
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Pumpkin Magic Cake is a layered dessert made easy with canned pumpkin and yellow cake mix. Enjoy our simple pumpkin dessert this fall!
Pumpkin Magic Cake
Got a special cake recipe for all of you folks today! With the autumn season coming quickly upon us, we’re coming out with all sorts of fall desserts we know y’all will love. With that in mind, today we have a delicious layered pumpkin magic cake recipe! You can easily make this pumpkin cake recipe with yellow cake mix!
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Keeping with our trend of making pumpkin dessert recipes easy, this magic cake is as simple as… well… magic! All you need is to prep some yellow cake mix, use some canned pumpkin to make a delicious filling, layer the two in a baking dish, and let cook. The only work left after that is making a simple frosting from some vanilla pudding mix- after that, your dessert’s ready to eat! A moist, delicious pumpkin dessert at that…
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If you’re wanting something just as delicious but a little bit easier, our Pumpkin Cake with Cream Cheese Frosting is real simple to make! This moist cake recipe is perfect to serve at your next Thanksgiving or holiday party- everyone will love it!
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Our Pumpkin Cream Cheese Cake is a delicious bundt cake with a tasty layer of cream cheese filling hidden inside! We weren’t done yet- we just had to hit this thing with a sweet cream cheese frosting afterward to make this recipe a dessert to die for.
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Need a recipe you can’t possibly fail? Just mix up the ingredients for our easy-to-make Pumpkin Dump Cake. Like it says in the title, just dump your ingredients in a baking dish then bake up this deceptively delicious pumpkin cake!
Wherever you serve it, this pumpkin layer cake will be a big hit. Whether it’s with family at Thanksgiving dinner or at your next holiday office party, anyone eating is going to love it! Cook up some of this simple, tasty cake today and enjoy!
Ingredients for our Cake Recipe
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Boxed Yellow Cake Mix
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Canned Pumpkin
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Eggs
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Evaporated Milk
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Vanilla Pudding Mix
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Milk
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Whipped Topping, like Cool Whip
How to make Pumpkin Cake
Start this recipe off by getting your oven preheating to 350 degrees and greasing a 9×13 baking dish. Once you’ve got those two things prepped, we can focus on making this cake! For that, we’ll first prepare the boxed cake mix as outlined on the box- using some mixture of eggs, oil, and water likely.
With that prepped, you’re going to pour the cake batter into the baking dish, creating the first layer of our magic cake. Next, we’re going to whip up a pumpkin filling! For that, you’ll need to mix together your canned pumpkin, some eggs, evaporated milk, and some pumpkin pie spice. Mix well!
This filling is going to be our next layer. Here, you’ll want to carefully pour this pumpkin mixture over your cake batter- making sure they don’t mix. Once you get your second layer poured, let it bake for a bit. Toss the baking dish into the oven and allow it to cook for about an hour. 
Once that finishes baking, you’ll want to pull it from the oven and let it cool completely before moving on to our next step. While that’s cooling, we can get our frosting top layer prepped. To do that, first, mix your pudding mix with a bit of your pumpkin pie spice. Mix your pudding mix with some milk until your pudding starts to thicken up. Once you’ve added all your milk, fold in your whipped topping. You’ll want to spread this mix over the top of your cake, ensuring you smooth and even it out before hitting with pumpkin pie spice for garnish. Just like magic, your cake is ready to serve and enjoy!
Pumpkin Magic Cake
Ingredients
- 1 box Yellow Cake Mix, plus box ingredients
- 15 oz Pumpkin Puree
- 12 oz Evaporated Milk
- 2 Eggs
- 1 box, 3.5 oz Instant Vanilla Pudding
- 2 tsp Pumpkin Pie Spice, divided
- 1 cup cold Milk
- 8 oz Whipped Topping
Instructions
- Preheat oven to 350.
- Grease a 9x13" baking dish. Set aside.
- Prepare cake mix according to box directions (using eggs, oil & water).
- Pour cake batter into prepared baking dish.
- In a large bowl, mix together pumpkin puree, eggs, evaporated milk and 1 1/2 teaspoons pumpkin pie spice.
- Gently pour the pumpkin mix over the entire layer of cake batter. Bake for about 50-60 minutes.
- Allow cake to cool completely.
- In a large bowl, whisk together pudding mix and 1/2 teaspoon pumpkin pie spice.
- Whisk in milk until pudding starts to thicken.
- Fold whipped topping into the pudding.
- Evenly spread mixture onto top of cake.
Notes
Nutrition
I had my first piece of this cake after refrigerating the completed cake for 2 hours. While my husband like it, I thought the pumpkin layer wasn’t sweet enough. Two days later, I tried the cake again; and by the third day, I was craving it. This is one of those recipes that really needs to be made ahead and refrigerated overnight to allow the flavors to meld. I will totally make this again now!
I found the pumpkin puree layer very bland and boring…sorry ! It would have been better with a bit of sugar added.
Are you flipping this over before you frost? The pictures show the frosting on the yellow cake and not on the pumpkin part. I have searched this recipe all over to figure it out. Much appreciated! Love your recipes.
Hi Barb. I am not flipping. The pumpkin will actually separate and be on the bottom of your cake (like magic, lol). It’s a great cake. I hope you enjoy it.