★★★★★

Pumpkin Magic Cake Recipe

Pumpkin Magic Cake is a must for the holidays. The yellow cake and pumpkin pie layers magically separate into a delicious treat.

This recipe is a combo of delicious Pumpkin Pie with a tasty Yellow Cake. Top it off with some homemade whipped cream and you’ve got a magical dessert.

Slice of pumpkin magic cake on a white dessert plate.

Magical Holiday Cake Recipe

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?

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.

On Thanksgiving, my 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.

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.

Cake with a layer of pumpkin pie, and topped with whipped cream.

Step by Step Directions

Cake Layer-

Start with your cake mix layer. This uses a boxed yellow cake and ingredients on the box.

Pumpkin Pie Layer-

Whip up the pie ingredients and pour in your pumpkin pie mixture. It will look like a weird mess.

While the cake bakes, the two layers magically separate.

LAYERS: 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!

More Cake Recipes

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Yield: 16 servings

Pumpkin Magic Cake

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

Pumpkin Magic Cake is a must for the holidays. The yellow cake and pumpkin pie layers magically separate into a delicious treat.

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!
  • Swap out the cool whip for Homemade Whipped Cream

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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

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 November 19, 2020

Comments & Reviews

  1. 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.

  2. How “done” is overdone looking? Will the top be crispy or just a little extra brown as opposed to yellow? I’ve just started cooking and baking with a gas range and am still getting used to how the oven bakes things. Which actually seems to be a lot slower than my old electric oven. Want to know what I should be looking for so it’s not undercooked. Thank you!

    1. The top should look like a regular yellow cake….but the center will appear “jiggly” Hope this helps!

  3.  Hi there !  Wondering what your thoughts are on making this  cake in a Bundt pan?  Will it keep form?  Or is pumpkin more liquid?

  4. Cool Whip is magic, Aimee. Everyone just needs to calm the hey down. Like, we’re not mainlining it every day, right? Balance! Moderation! Cool Whip on holidays! And sometimes on ordinary, hard to handle days!
    This cake is magic, too. I want it on my Thanksgiving table, along with all the things!

  5. There are times when Cool Whip rules! or when Whipped Cream in a can does, or when homemade does. It depends on the application and the other flavors involved. I want this cake right now!!! Thanks for sharing and as always ‘the haters gonna hate’.

  6. I have been using and eating Cool Whip for years. I like the convenience and the taste. It looks like it would be great on this Pumpkin Magic Cake. I can’t wait to try the recipe and the Cool Whip topping!!

  7. Your cake looks delicious! I prefer to eat homemade whip cream but I like the convenience of Cool Whip.  I’m pretty sure we also had the whipped product in the cans with the pressurized tip when I was growing up.  Not sure what that product is but it sure was fun.  Anyway, since neither is a product we eat regularly, I do whatever works for me at the time.

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