This Pumpkin Magic Cake recipe is made with delicious layers of yellow cake, pumpkin pie, and a cream cheese frosting.
This is for the pumpkin lover who can’t get enough of the smooth, rich flavors of warm spices on cold fall days.
Eat a slice with your morning coffee, take the cake with you to a holiday party, or freeze it for later.
What is pumpkin magic cake?
This pumpkin magic cake is made with three layers of cake, pumpkin pie, and creamy frosting.
The pumpkin spice makes this the perfect fall dessert during pumpkin season with the contrast of the cream cheese spread on top of the cooled cake.
The pumpkin pie mixture is poured on top of the yellow cake batter which creates the “magic” layers.
Sprinkle some cinnamon sugar or chocolate shavings on top of the frosting for a stunning presentation.
Here are the simple ingredients to make this tasty pumpkin cake:
- Yellow cake box mix
- Pumpkin puree
- Brown sugar
- Half and half
- Pumpkin pie spice
- Cream cheese
- Powdered sugar
- Heavy cream
- Vanilla extract
How to Make it
Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions.
Preheat your oven to 350 degrees Fahrenheit, and spray a 9×13 inch pan with non-stick spray. Set aside.
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.
Pour into the 9×13 inch pan, and smooth out evenly.
In another large mixing bowl, whisk together pumpkin puree, brown sugar, half and half, 3 eggs, pumpkin pie spice, and salt.
Pour the pumpkin mixture over the cake mixture and gently smooth out evenly.
Bake the cake in the preheated oven until a toothpick inserted in the middle of the cake layer comes out clean.
Allow the cake to cool, then prepare the frosting.
In a large mixing bowl, use a mixer to beat cream cheese until smooth.
Add in powdered sugar and vanilla, and mix to combine until smooth.
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.
Add the whipped cream to the frosting mixture, and mix well to combine.
Smooth the frosting evenly over the top of the cake.
Enjoy! Refrigerate any leftovers.
Here are a few tips for success and variations you can try to make this the best magic pumpkin cake you’ve ever had.
- Make your own pumpkin pie spice mix with cinnamon, nutmeg, and ginger if you don’t have a pre-mixed bottle from the store.
- Make sure to use canned pure pumpkin, not canned pumpkin pie.
- Let the cake cool completely before frosting or it will melt.
- Use a toothpick to determine when your cake is done, don’t only rely on the time given in the recipe since your oven temperature could be different.
This pumpkin magic custard cake recipe is easy to adapt to your tastes. Here are some options you can try.
- Leave out the pumpkin pie spice and just use cinnamon.
- Make your own pumpkin puree instead of using canned pumpkin.
- Use your own cake batter rather than using boxed cake mix.
Can I turn this cake into cupcakes?
You can make this cake into cupcakes if you’d like. These make wonderful little individual desserts with that layer of pumpkin pie, vanilla cake, and cream cheese frosting.
Pour the batter into cupcake holders placed in a muffin tin about 3/4 of the way up, but don’t overfill the cupcake holders.
Bake until a toothpick inserted into the middle comes out clean. This will be less time than mentioned in the recipe card since they are smaller portions.
Can I freeze pumpkin magic cake?
You can make this layered magic cake ahead of time and store it for 1-2 days for best results, though freezing is generally not recommended.
This is especially helpful if you want to be prepared for Thanksgiving dinner and have one less thing to make that day.
This delicious cake is topped with a rich cream cheese frosting, but you can use another kind if you don’t have all the ingredients you need for this topping.
Try making a simple vanilla buttercream or use homemade whipped cream or store-bought Cool Whip.
Any of these options will pair wonderfully with this layered pumpkin magic cake recipe.
How to Serve
Serve this dessert or other pumpkin recipes after dinner or an afternoon snack. You can also take it with you to parties as the perfect fall dessert.
Pair delicious fall recipe with bruschetta chicken bake, instant pot white chicken chili, or slow cooker beef stew.
How to Store
Store the entire cake or individual pieces in the fridge for up to 2 days and enjoy chilled.
This cake forms distinct layers when the pumpkin layer sinks to the bottom, and the cake layer moves to the top. This creates a delicious layered dessert.
On top of the frosting, you can sprinkle cinnamon sugar, sweetened cacao powder, chocolate shavings, toffee bits, or butterscotch chips.
This recipe makes a large cake, so you’ll need a 9×13 inch baking dish for the cake batter.
Pumpkin Magic Cake
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 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
- Preheat your oven to 350°F, and spray a 9×13 inch pan with non-stick spray. Set aside.
- 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.
- Pour into the 9×13 inch pan, and smooth out evenly.
- In another large mixing bowl, whisk together pumpkin puree, brown sugar, half and half, 3 eggs, pumpkin pie spice, and salt.
- Pour the pumpkin mixture evenly over the cake mixture, and gently smooth out evenly.
- Bake the cake for 50-60 minutes, until a toothpick inserted in the middle of the cake layer comes out clean.
- Allow the cake to cool, then prepare the frosting.
- In a large mixing bowl, use a mixer to beat cream cheese until smooth.
- Add in powdered sugar and vanilla, and mix to combine, until smooth.
- 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.
- Add the whipped cream to the frosting mixture, and mix well to combine.
- Smooth the frosting evenly over the top of the cake.
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.