Pumpkin Magic Cake

Have you ever heard of magic cake? Pumpkin magic cake gets its names from the magic that happens once the prepared batter is placed in the oven.

I’ve made quite a few doctored cake mix recipes in my time, but this is definitely one of my favorites! While I love a from-scratch pumpkin cake, cake mixes shave some time off for you.

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What Makes Pumpkin Magic Cake So Great

This cake is nothing short of amazing! I am not a big pumpkin pie fan. I do like pumpkin muffins and pumpkin roll cake, was but not really big on pie (until I made THIS pie!). However, having a layer of pumpkin pie on the bottom of this cake is pure bliss!

Ingredients you need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

• 1 box of yellow cake mix PLUS ingredients on back
• 1 (15 oz) can Pumpkin Puree
• 1/2 cup evaporated milk
• 2 cups heavy cream, divided
• 3 eggs
• 1 cup packed brown sugar
• 2 teaspoons pumpkin pie spice, divided
• 1 tablespoon powdered sugar
• 1 (4 serving size) box French Vanilla instant pudding mix
• 1 cup cold milk

How to Make Pumpkin Magic Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

I’ll be honest. I looked at this and thought “No way this is going to work”. My cake batter was pretty thick and the pumpkin layer was fairly thin in comparison. I really thought I was going to end up with a pumpkin layer on top.

The “magic” is that the pumpkin batter bakes up denser and heavier than cake does, so just as chocolate chips will sometimes sink in a thinner quick bread, so will this pumpkin layer.

1. Preheat oven to 350 degrees F.
2. Prepare box of cake batter according to package instructions.

1. Pour into a lightly greased “9×13” cake pan. Place baking pan on cookie sheet and set aside, do not bake it yet.

1. In another bowl whisk together the ingredients for the pumpkin pie layer, whisking until smooth.

1. Slowly pour the pumpkin pie mixture all over the cake mix.

1. Place cake into the oven and bake for 50-60 minutes or until center is set. Let cool to room temperature.
2. Make the topping while you are waiting for the cake to cool.
3. Pour heavy cream and powdered sugar into a mixing bowl. With a mixer fitted with the whisk attachment, beat on medium-high until stiff peaks form.

1. In a separate bowl, whisk together the French Vanilla pudding mix, pumpkin pie spice and cold milk. Whisk until pudding begins to thicken.

1. Using a rubber spatula, gently fold pudding mixture into the whipped cream until it’s completely combined. This took quite a few folds, but don’t be tempted to just stir. Keep folding. Cover and refrigerate until cake is completely cooled.

1. Spread on top of the cooled cake.

This cake was delicious at room temperature AND cooled in the fridge. Either way, positively delicious!

Pumpkin Magic Cake is a fun dessert for fall. Great for potlucks, fall and harvest parties, or just for after dinner!

More doctored cake mix recipes

• Chocolate Texas Sheet Cake
• Citrus Lover’s Poke Cake
• Easy Banana Cake
• Pumpkin Pudding Poke Cake
• 3 Ingredient French Vanilla Peach Cobbler

Don’t miss our roasted pumpkin seeds too!

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This recipe was originally published here on November 24, 2014 and has since been updated with new photos and tips.