I have many a rendition of magic cakes on my blog; but after all, it is pumpkin season, so this Pumpkin Magic Cake is a must! You start out by making a simple yellow cake, using yellow cake mix, add a layer of pumpkin pie, toss it in the oven and watch the magic happen! What makes this cake “magic” is the fact that the pumpkin pie layer which is on top of the cake layer, falls to the bottom as the cake bakes, ending up with pumpkin on the bottom and cake on top. At the risk of sounding overly dramatic, this cake truly is the mother of all cakes, especially if you’re a pumpkin lover such as myself.
Why Make This Pumpkin Magic Cake
Easy To Make Uses simple staple pantry ingredients, such as stored-bought cake mix and instant pudding. Step-by-Step Recipe with Video Delicious and a Crowd Favorite
Although this is not your traditional magic cake, it’s still a magic cake! This version is extremely simple to make, even though there is a caveat (you do have to wash your mixer bowl 3 times) however, it’s all worth it. With delicious, comforting pumpkin flavor, this is the perfect cake for fall!
Ingredient Notes
Cake layer
Cake Mix – You can use a box of yellow cake mix or use my yellow cake mix recipe – trust me it’ll be plenty moist! Eggs – No cake is complete without eggs. Milk – I used 2%, feel free to use whichever fat percentage you’d like. Oil – We want a vegetable oil that is super mild and neutral tasting, something like canola oil. This will add tons of moisture.
Pumpkin pie layer
Pumpkin – Just straight pumpkin from the can. Dairy – Heavy cream and evaporated milk. If you don’t have evaporated milk, you can use regular milk. Sugar – Packed brown sugar is all we need today. I have made this cake without the brown sugar, so if you’re looking for a cake that’s lower in sugar content, feel free to skip it. Spices – Pumpkin pie spice is what we are going to be using in both the pumpkin layer and the frosting layer. Eggs – We need eggs to act as a rich binder for our filling.
Frosting
Pudding – You can use a box of vanilla pudding mix or homemade vanilla pudding, this will ensure our frosting binds and sets well. Milk – Be sure your milk is cold before you incorporate it. Whipped cream – I used plain old cool whip today. Feel free to use your preference or make your own using my recipe! Just make sure when you incorporate it into your frosting, be sure to fold it in gently. Spices – The pumpkin pie spice making a comeback.
How To Make Pumpkin Magic Cake
Tips
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.
Freezing
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.
More Related Recipes
Chocolate Magic Cake Lemon Magic Cake Nutella Magic Cake Butterscotch Magic Cake Pumpkin Pancakes Classic Pumpkin Pie
Originally published Sept 2014.
