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Pumpkin Magic Cake

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You are going to love this Pumpkin Magic Cake recipe. It is a two in one cake that has a cake layer and a pumpkin pie layer, plus frosting. It is the best of both worlds and full of all of the pumpkin and fall flavors, perfect for any pumpkin lover. I recommend this as your dessert for Thanksgiving dinner, or at least giving it a spot on the dessert table. I’ll probably make this a couple of times this season because it is so fun and so yummy! Two delicious layers make the perfect Fall dessert. It will be your favorite new pumpkin recipe.

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Pumpkin Magic Cake

The magic of this cake comes from pouring the cake layer in first, and the layer of pumpkin pie on top, which then switch places while the cake bakes so that the pumpkin layer is on the bottom. It is so neat and makes such a delicious cake. We topped ours with a fluffy whipped cream cheese frosting. Let’s talk about how to make it!

Pumpkin Magic Cake Ingredients

  • 1 box butter yellow recipe cake mix
  • 1 cup water
  • ⅓ cup butter, softened
  • 6 eggs, divided
  • 1 (15 oz.) can of pumpkin puree
  • 1 cup brown sugar, packed
  • 1 cup half and half
  • 1 ½ tsp. Pumpkin pie spice
  • ½ tsp. Salt
  • 8 oz. cream cheese, softened
  • 2 cups powdered sugar
  • 1 ½ cups heavy cream
  • 1 tsp. Vanilla

Pumpkin Magic Cake Directions

Step 1: Preheat your oven to 350 degrees fahrenheit, and spray a 9×13 inch baking dish with non-stick cooking spray. Set aside.

Step 2: In a large bowl, whisk together butter yellow cake mix, water, butter, and 3 eggs. Whisk until well combined and there are no lumps of cake mix.

Step 3: Pour cake batter into the 9×13 inch pan, and smooth out evenly.

Step 4: In another large mixing bowl, whisk together pumpkin puree, brown sugar, half and half, 3 eggs, pumpkin pie spice, and salt. 

Step 5: Pour the pumpkin mixture evenly over top of the cake mix, and gently smooth out evenly.

Step 6: Bake the cake in a 350 degree oven for 50-60 minutes, until a toothpick inserted in the middle of the cake layer comes out clean.

Step 7: Allow the cake to cool, then prepare the frosting.

Step 8: In a large mixing bowl, use a mixer to beat cream cheese until smooth.

Step 9: Add in powdered sugar and vanilla, and mix to combine, until smooth.

Step 10: In a separate bowl, use a mixer to mix the heavy whipping cream for 2-3 minutes, until stiff peaks begin to form and it has a whipped cream consistency.

Step 11: Add the whipped cream to the frosting mixture, and mix well to combine.

Step 12: Smooth the frosting evenly over the top of the cooled cake.

A Few Tips:

  • Refrigerate any leftovers in an airtight container.
  • Don’t worry if you peek in at your cake and it looks like the magic isn’t happening, it is! Trust the process.
  • If you don’t want to bother with making frosting, you can simply top this cake with cool whip, however, or whipped cream cheese frosting is absolutely delicious and goes perfectly on top of this cake. You won’t regret it!
Pumpkin Magic Cake

I think it is just so cool how you pour the pumpkin pie mixture on top, and the layers switch to where you have two distinct layers and the pumpkin ends up being the second layer in the end. This is such a delicious Fall recipe that you’ll definitely want to add to your Fall baking bucket list. It is just perfect for pumpkin season.

Pumpkin Magic Cake

If you liked this fun layered dessert recipe, be sure to check out our other delicious pumpkin dessert ideas-

Pumpkin Chocolate Chip Bread

No Bake Pumpkin Lasagna

Pumpkin Whoopie Pies

Pumpkin Cheesecake Bars (coming soon!)

For a printable version of this pumpkin magic cake recipe, see the recipe card below!

Yield: 16 servings

Pumpkin Magic Cake

Pumpkin Magic Cake

Delicious pumpkin magic cake layered with flurry butter yellow cake, pumpkin pie, and whipped cream cheese frosting!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 box butter yellow recipe cake mix
  • 1 cup water
  • ⅓ cup butter, softened
  • 6 eggs, divided
  • 1 (15 oz.) can of pumpkin puree
  • 1 cup brown sugar, packed
  • 1 cup half and half
  • 1 ½ tsp. Pumpkin pie spice
  • ½ tsp. Salt
  • 8 oz. cream cheese, softened
  • 2 cups powdered sugar
  • 1 ½ cups heavy cream
  • 1 tsp. Vanilla

Instructions

    1. Preheat your oven to 350 degrees fahrenheit, and spray a 9x13 inch pan with non-stick spray. Set aside.
    2. In a large mixing bowl, whisk together butter yellow cake mix, water, butter, and 3 eggs. Whisk until well combined and there are no lumps of cake mix.
    3. Pour into the 9x13 inch pan, and smooth out evenly.
    4. In another large mixing bowl, whisk together pumpkin puree, brown sugar, half and half, 3 eggs, pumpkin pie spice, and salt. 
    5. Pour the pumpkin mixture evenly over the cake mixture, and gently smooth out evenly.
    6. Bake the cake in a 350 degree oven for 50-60 minutes, until a toothpick inserted in the middle of the cake layer comes out clean.
    7. Allow the cake to cool, then prepare the frosting.
    8. In a large mixing bowl, use a mixer to beat cream cheese until smooth.
    9. Add in powdered sugar and vanilla, and mix to combine, until smooth.
    10. In a separate bowl, use a mixer to mix the heavy whipping cream for 2-3 minutes, until peaks begin to form and it has a whipped cream consistency.
    11. Add the whipped cream to the frosting mixture, and mix well to combine.
    12. Smooth the frosting evenly over the top of the cake.

Nutrition Information:

Yield:

16

Serving Size:

1 piece

Amount Per Serving: Calories: 369Total Fat: 17.4gSaturated Fat: 10.4gCholesterol: 108mgSodium: 376mgCarbohydrates: 50.2gFiber: 1.4gSugar: 36.5gProtein: 4.8g

Nutrition information isn’t always accurate.

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