Pumpkin Magic Cake
User Reviews
4.5
Pumpkin Magic Cake
Description
This layered dessert starts with a yellow cake mix batter spread into a pan without baking first. A smooth pumpkin pie mixture made from canned pumpkin, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice is gently poured over the unbaked cake batter. As it bakes, the layers separate, with the pumpkin custard settling beneath the cake layer, creating a dual texture experience.
After cooling, the cake is topped with a frosting made from instant vanilla pudding mix blended with pumpkin pie spice, cold milk, and folded together with whipped topping or cream. The frosting adds a creamy, spiced sweetness that complements the pumpkin layer.
This cake can be served chilled and holds well in the refrigerator for several days. For extra variation, the frosting can be topped with shaved chocolate. It's also suitable for freezing, with thawing best done in the refrigerator followed by room temperature before serving.
Ingredients
For the Cake
- 1 box yellow cake mix
- 3 egg
- 1 cup milk
- ½ cup vegetable oil
For the Pumpkin Pie
- 15 ounce pumpkin canned
- ½ cup evaporated milk
- ½ cup heavy cream
- 3 egg
- 1 cup brown sugar
- 1 teaspoon pumpkin pie spice
For the Frosting
- 5.1 ounce vanilla pudding mix instant
- 1 teaspoon pumpkin pie spice
- 1 cup milk cold
- 3 cups Cool Whip or whipping cream (8 oz)
Instructions
- Preheat oven: Preheat Oven to 350°F.
- Prepare the Cake: Mix according to package instructions or using the ingredients in the cake layer, then pour into a lightly greased 9x13-inch cake pan. DO NOT BAKE. Set aside.
- Combine Wet Ingredients: In another bowl whisk together the ingredients for the pumpkin pie layer until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix.
- Bake: Carefully place the cake pan into the oven and bake for 50-60 minutes or until the center is no longer jiggly and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal so don't worry, it's not burnt. You'll notice the cake layer is on top now. Let the cake cool to room temperature.
- Make the Frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starts to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake.
- Serve: Cut into slices and serve immediately or chill the cake for a couple hours.
Notes
- Substitute Cool Whip with regular whipped cream for a different texture in the frosting.
- Shaved chocolate on top of the frosting adds a subtle chocolate note to the cake.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- The cake freezes well for up to one month; thaw in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 337kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 106mg | 35% |
| Sodium | 160mg | 7% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 3406IU | 68% |
| Vitamin C | 3mg | 3% |
| Calcium | 138mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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