Layered Pumpkin Magic Cake - It Makes It's Own Crust - Vintage Recipe (2024)

Pumpkin magic cake combines the texture and flavor of pumpkin pie with the crumbly, buttery goodness of a cake. It’s “magic” because of the way the beautiful layers separate during baking – even though you only pour one batter into the pan.

PUMPKIN MAGIC CAKE INGREDIENTS

Pumpkin magic cake is delicious and easy to make using simple ingredients such as box cake and instant pudding.

For our recipe, you’ll need:

For the Cake

• 1 box yellow cake mix (plus the ingredients on the back of the box to make a 9×13 cake BUT instead of using water you will substitute the same amount of milk for the water)
• 1 teaspoon pumpkin pie spice
• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) can evaporated milk
• 3 eggs, room temperature
• 1 cup brown sugar, packed

For the Frosting

• One box (3.4 ounces) white chocolate instant pudding
• 1 teaspoon pumpkin pie spice
• 1 cup cold milk
• 1 (8-ounce) tub of Cool Whip
  

Ingredient Substitutions

CAKE MIX: You can use any brand of yellow cake mix, just as long as it requires water. You could also use a white boxed cake mix or vanilla cake as well.

PUDDING: It is possible to substitute French vanilla or vanilla pudding mix in place of the white chocolate instant pudding.

How to Make The Best Pumpkin Magic Cake Recipe

For this cake, the magic comes when you cut into it. As this cake bakes, the pumpkin mixture sinks to the bottom, forming a custard-like layer, while the cake mix and butter rise to the top.

Here’s how you make it:

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Spray a 9×13-inch pan with nonstick cooking spray.

STEP THREE: In a large bowl, place the cake mix ingredients (substituting milk for water).

For example, my cake mix called for ½ cup vegetable oil, 1 cup water, and 3 eggs. I added the vegetable oil and eggs but substituted 1 cup of milk for the 1 cup of water.

STEP FOUR: Mix per the package instructions. For my cake mix, it was on medium for 2 minutes.

STEP FIVE: Pour the cake batter into the prepared 9×13 baking dish. Set aside.

STEP SIX: In a medium-sized bowl, place the pumpkin puree, evaporated milk, 1 teaspoon of pumpkin pie spice, eggs, and brown sugar.

Whisk together until smooth.

STEP SEVEN: Slowly pour the pumpkin mixture right on top of the cake mix, over the whole cake.

STEP EIGHT: Bake your cake for 50 minutes to one hour or until it is no longer loose in the middle.

STEP NINE: While the cake is cooling, you can make the frosting.

In a large bowl, whisk together the instant pudding mix, milk, and the remaining 1 teaspoon of pumpkin pie spice until smooth.

STEP TEN: Fold in the Cool Whip until combined.

STEP ELEVEN: Spread the Cool Whip over top of the cooled cake.

STEP TWELVE: Refrigerate until ready to serve.

Troubleshooting This Recipe

My Cake Didn’t “Separate” into Layers

SOLUTION: If your cake didn’t form its distinct layers, the cause could be overmixing the batter or incorrectly layering the ingredients.

It’s crucial to follow the recipe’s layering instructions and avoid stirring once they’re layered in the baking dish.

My Cake is Dry

SOLUTION: Overbaking is a common culprit for a dry cake. Monitoring the cake and ensuring the top turns golden while the center remains slightly jiggly can prevent this.

My Cake is Too Sweet

SOLUTION: An overly sweet taste can be a result of using pumpkin pie filling instead of pure pumpkin puree.

My Cake Stuck to the Pan

SOLUTION: If the cake adheres to the pan, it’s often because the baking dish wasn’t greased adequately.

Proper greasing or using parchment paper can ensure a non-stick outcome.

My Cake Didn’t Rise Properly

SOLUTION: A cake that doesn’t rise properly might be due to an old cake mix. Checking the expiration date is a simple solution.

How To Serve Pumpkin Magic Custard Cake

1. COOL: Before serving, allow the cake to cool after baking. This helps the layers set and makes it easier to slice.
2. SLICE: Use a sharp knife for clean slices. For an even cleaner cut, you can chill the knife in the freezer for a few minutes before slicing.
3. PLATE: Place each slice on a dessert plate. The distinct layers of the cake should be visible, showcasing the “magic” effect.

SERVE WITH TOPPINGS: Sprinkle on some chopped pecans or walnuts for added crunch and flavor. Or, a light dusting of cinnamon to enhance the presentation.

Drizzling caramel sauce or salted caramel sauce over the slice adds a sweet and sticky contrast.

SERVE WITH A HOT DRINK: Serve the cake with a warm beverage like coffee, tea, hot cider or a pumpkin spice latte.

When To Serve

THANKSGIVING: Given its pumpkin flavor, this cake is a perfect addition to the Thanksgiving dessert table, offering an alternative or complement to traditional pumpkin pie.

If you’re looking for other pumpkin recipes to try, we recommend this pumpkin delight dessert or these pumpkin cheesecake bars.

FALL GATHERINGS: As the leaves change and the weather cools, any autumn gathering or potluck is enhanced by the seasonal flavors of this cake.

FALL BIRTHDAY PARTIES: For those who love pumpkin-flavored desserts, this can be a unique birthday cake alternative in the fall months.

Storing Pumpkin Custard Cake

This pumpkin pie cake should be kept in the fridge when not being served.

TIPS FOR STORAGE:

1. Before storing, allow the cake to cool completely to room temperature. This prevents condensation from forming, which can make the cake soggy.
2. If you’ve added toppings like frosting or caramel, be aware that these might change in texture over time, especially in the refrigerator.

IN THE FRIDGE:

Wrap the cake or individual slices tightly with plastic wrap or aluminum foil to preserve the cake’s freshness.

Additionally, for an extra layer of protection against air and moisture, you can put this cake in an airtight container.

It can last for up to 5 days in the frige.

IN THE FREEZER:

You can freeze your pumpkin magic cake and enjoy it later.

To do this, wrap the cake tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe container.

Label with the date. The cake can be frozen for 2 months. When ready to eat, thaw it in the refrigerator overnight. This slow thawing helps maintain the cake’s moisture and the frosting’s texture.

Why This Is The Best Pumpkin Magic Cake Recipe

Seasonal Flavor: Pumpkin is synonymous with autumn. The rich, warm flavors of this pumpkin cake make it a perfect for Thanksgiving and other fall celebrations.

Simple Ingredients: The cake typically requires basic ingredients that are often already in the pantry, making it easy to whip up without a special trip to the store.

Crowd-Pleaser: Its unique appearance and delicious taste make magic cakes a hit at parties and family gatherings. It’s a dessert that often intrigues guests.

Easy Preparation: Despite its layered outcome, the preparation is straightforward. Even novice bakers can achieve the “magic” effect without advanced baking skills.

Pumpkin magic cake is a perfect fall dessert if you are a pumpkin lover. This cake is magical in that it displays three distinct layers that all come from one batter.

The pumpkin layer falls to the bottom as the cake bakes and is topped with a fluffy cake layer and a top layer of fluffy frosting.

Best of all, it looks as beautiful and it tastes! It’s sure to be a hit at your next fall gathering.

Pumpkin Recipes

• Pumpkin Bars
• Pumpkin Cream Cheese Muffins
• Pumpkin Dump Cake
• Layered Pumpkin Spice Jello Pie
• Pumpkin Dip
• Pumpkin Cupcakes
• Pumpkin Ice Cream
• Pumpkin Chocolate Chip Cookies
• Pumpkin Spice Chex Mix
• Pumpkin Pudding

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