Why is it called a Magic Cake?

It gets the “magic” name from the way the layers form in the oven without any extra effort. The pumpkin custard sinks to the bottom while the lighter cake rises to the top, creating two distinct layers in one bake.

Can I use fresh pumpkin instead of canned?

Absolutely. Fresh pumpkin purée works well as long as you cook and drain it thoroughly. Too much moisture can make the custard layer overly soft, so aim for the same thick texture you’d get from canned pumpkin.

What can I use instead of Cool Whip for the frosting?

You can replace Cool Whip with homemade whipped cream or a stabilized version that holds its shape longer. For a twist, try adding a touch of cinnamon or vanilla to your whipped topping for extra flavor.

How long can I store Pumpkin Magic Cake?

Keep it in an airtight container in the refrigerator for up to five days. You can also freeze it for about a month—just thaw it in the fridge before serving so the layers keep their texture.

Pumpkin Magic Cake – 5-Step Recipe for a Cozy, Magic Dessert

Description

Pumpkin Magic Cake is a spectacular three-layer dessert — a rich pumpkin pie base, a tender yellow cake middle, and a creamy pumpkin pie spiced frosting on top. It’s a true fall showstopper that’s surprisingly easy to make and irresistibly delicious.

Ingredients

Scale

For the Cake

1 box (432g) yellow cake mix + ingredients on box (eggs, water, oil)

For the Pumpkin Pie Layer

425g (15 oz) pumpkin puree (not pie filling)

120ml (1/2 cup) evaporated milk

120ml (1/2 cup) heavy cream

3 large eggs

200g (1 cup) brown sugar

1 tsp pumpkin pie spice

For the Frosting

96g (3.4 oz) vanilla instant pudding mix (or sugar-free version)

1 tsp pumpkin pie spice

240ml (1 cup) cold milk

227g (8 oz) Cool Whip, thawed

Instructions

1. Preheat oven to 175°C (350°F). Lightly grease a 23×33 cm (9×13″) cake pan.

2. Prepare the yellow cake mix according to package directions and pour into the prepared pan. Do not bake.

3. In a separate bowl, whisk together pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice until smooth.

4. Slowly pour pumpkin mixture evenly over the cake batter.

5. Bake for 50-60 minutes until the center is set and a toothpick inserted into the cake portion comes out clean. The cake may appear darker — this is normal.

6. Let cake cool completely to room temperature.

7. For frosting: In a medium bowl, whisk pudding mix, pumpkin pie spice, and cold milk until slightly thickened.

8. Gently fold in the Cool Whip until fully combined.

9. Spread frosting evenly over cooled cake.

10. Chill until ready to serve. Store covered in refrigerator for up to 3 days.

Notes

Tip: Place the cake pan on a rimmed baking sheet before baking in case of overflow.

Even if layers look blended after baking, slicing will reveal distinct textures.

Can be prepared up to 72 hours in advance — store covered in fridge.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 378
Sugar: 49g
Sodium: 425mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0.1g
Carbohydrates: 71g
Fiber: 2g
Protein: 6g
Cholesterol: 66mg

Keywords: pumpkin magic cake, layered cake, fall dessert, thanksgiving cake