Pumpkin magic cake


You need to let the cake cool completely before adding the frosting layer, otherwise it might melt. The baking time could vary greatly depending on your oven, but start taking a peak at around 50 minutes to see how it looks. If making your own whipped cream, do not overmix it as you’ll find you’ve accidentally taken it too far and created butter!

Storing Leftovers

In the fridge this pumpkin magic cake will last up to 5 days, just be sure it’s stored in an airtight container.


This cake can also be frozen! In the freezer it’ll keep for up to a month. When thawing you’ll want to remove it from the freezer and allow to come to temperature in the fridge for a few hours, then remove it and allow to come up to room temperature right on the counter.


  • For the Cake
  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup milk
  • ½ cup vegetable oil

For the Frosting

  • 5.1 oz instant vanilla pudding
  • 1 tsp pumpkin pie spice
  • 1 cup milk cold
  • 3 cups Cool Whip or whipping cream (8 oz)

For the Pumpkin Pie

  • 15 oz pumpkin canned
  • ½ cup evaporated milk
  • ½ cup heavy cream
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp pumpkin pie spice


40 minutes

  • 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 9×13-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.

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