★★★★★

Pumpkin Magic Cake Recipe

Look at those beautiful layers in this Pumpkin Magic Cake! This is a must make recipe for the holidays!

Look at the beautiful layers in this Pumpkin Magic Cake. It all starts with a box mix and the cake "magically" separates! Perfect for Thanksgiving!

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There is a lot of controversy going on in our country right now. I’m sure you’ve been on the internet. Specifically facebook. I’ve seen the controversy popping up everywhere. You know what it’s about…

Cool Whip.

I’m sorry were you thinking something more political? This is a food blog after all, can’t get too crazy.

However, whenever I mention I use Cool Whip, I feel like there is a bit of judgement handed down upon me. As if I’m feeding my children arsenic.

I grew up eating Cool Whip on our pumpkin pies. I’m sorry, it’s true. On Thanksgiving, Grandma would put out a tub of the white, creamy stuff and a can of whipped cream (nobody thought twice about making homemade whipped cream..).

I always chose the Cool Whip. Sorry friends, it pairs wonderfully with pumpkin pie. If you prefer to not eat it, that’s cool.

Look at the beautiful layers in this Pumpkin Magic Cake. It all starts with a box mix and the cake "magically" separates! Perfect for Thanksgiving!

When I saw this Pumpkin Magic Cake on Shawn’s blog, I knew it had to be made. I have been eyeing this cake recipe for over a year! (I’ve also made several other recipes from her site…and she has a delicious cookbook on the shelves now too!)

Shawn has a pudding frosting to top her cake, but I skipped that for my end result and just used Cool Whip (remember, I love it on pumpkin pie)! This cake is making an appearance on our Thanksgiving table because we LOVED it so much!!

And it’s truly a magic cake.

How to make a Magic Cake:

Start with your cake mix layer.

Pour in your pumpkin pie mixture.

While the cake bakes, the two layers magically separate.

When you remove the cake from the oven you’re going to think to yourself, “I did something wrong, it doesn’t look separated.” Trust me. Wait until you slice into the cake to make that call, it will WORK.

Be sure to cool and chill this cake COMPLETELY before topping it with frosting (or Cool Whip). Serve cold and enjoy!

Look at the beautiful layers in this Pumpkin Magic Cake. It all starts with a box mix and the cake "magically" separates! Perfect for Thanksgiving!

Looking for more cake recipe ideas? I’ve got you covered!

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Banana Macadamia Nut Cake: If you love banana snack cakes…and macadamia nuts, then this cake is just for you!

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Coconut Cream Poke Cake: a sweet treat at the end of your meal!

apple-pie-poke-cake-1

Apple Pie Poke Cake: this sweet cake is a cross between a classic pie and a moist cake. A family favorite!!

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Pumpkin Magic Cake recipe and video:

 

 

Yield: 16 servings

Pumpkin Magic Cake

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

Ingredients

For the Cake layer:

  • 1 box yellow cake mix
  • 1 cup water
  • 1/2 cup canola oil
  • 3 large eggs

For the pumpkin layer:

  • 1 can (15 oz) pure pumpkin
  • 1 cup heavy cream
  • 3 large eggs
  • 1 cup light brown sugar, packed
  • 2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves

For the frosting:

  • 1 tub (16 oz) Cool Whip, thawed

Instructions

  1. Preheat oven to 350 degree F. Spray 13x9 baking dish with non-stick baking spray. Set aside.
  2. Prepare cake layer by blending ingredients together until smooth. Beat 2 minutes and pour into prepared baking dish.
  3. For the pumpkin layer, combine ingredients and beat until smooth. Pour into cake layer. Pumpkin will sink down to the bottom, as it should. No need to swirl or smooth.
  4. Bake for 60 minutes. Remove from oven and cool completely. The cake will look a little more "done" than usual, that's okay. Frost cooled cake with Cool Whip and refrigerate until ready to serve (at least 4 hours or overnight). ENJOY!

Notes

If you want to try Shawn's original frosting recipe, check it out here! It's worth trying!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 308Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 87mgSodium: 346mgCarbohydrates: 40gFiber: 1gSugar: 26gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Look at the beautiful layers in this Pumpkin Magic Cake. It all starts with a box mix and the cake "magically" separates! Perfect for Thanksgiving!

Today’s recipe for Pumpkin Magic Cake was originally published on Shugary Sweets on November 21, 2015.

Look at those beautiful layers in this Pumpkin Magic Cake! This is a must make recipe for the holidays!

 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 16, 2019

Comments & Reviews

  1. When I read a recipe with cool whip, I just think can I use whipped cream instead.  If the answer is yes, I keep reading!  My daughter likes cool whip, I like cream, who cares!  This looks yum!

  2. Love! Perfect for fall and if anyone is deciding against whipped cream, you should totally top this cake with some! The whip cream is really a nice finishing touch.

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