I bake this Pumpkin Magic Cake when you and I want all the cozy flavor of pumpkin pie and the nostalgia of a box‑mix cake in one easy 9×13 dessert. It starts with a simple yellow cake batter, then you pour a silky pumpkin pie mixture right over the top and watch them swap layers in the oven—so you end up with a soft cake base, a custardy pumpkin layer, and a fluffy spiced pudding‑Cool Whip frosting. It looks like you fussed for hours, but it’s really a whisk‑and‑pour kind of recipe that’s perfect for Thanksgiving, Friendsgiving, church potlucks, or any fall night when you want something impressive without doing everything from scratch.
Why You’ll Love This Cake
Pumpkin Magic Cake has that “how did you do that?” factor that makes people think you’re a baking wizard, even though it leans hard on a box of yellow cake mix and a can of pumpkin puree. The cake and pumpkin layers trade places as they bake—so you get a tender, moist cake on the bottom and a smooth pumpkin pie layer settled on top, all in one pan. Because it’s finished with a light, spiced pudding‑Cool Whip frosting, it feels creamy and luscious without being as heavy as a full buttercream or cream cheese frosting. It’s make‑ahead friendly, slices cleanly once chilled, and serves a crowd, which makes it a dream dessert for busy holiday hosts.
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