Pumpkin Layered Magic Cake

Name: Pumpkin Layered Magic Cake Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 345 min
Ingredients: 1 yellow cake mix ((15.25 ounces)); 1 cup water; ½ cup vegetable oil; 3 eggs; 15 ounces canned pumpkin puree; 1 cup brown sugar; 1 cup half and half; 3 eggs; 2 teaspoon pumpkin pie seasoning; ½ teaspoon salt; 8 ounces cream cheese (softened); ¾ cup powdered sugar; 1 teaspoon vanilla; pinch of salt; 2 cups heavy whipping cream; cinnamon and sugar (optional topping)

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3 Comments

5 from 1 vote

Pumpkin Layered Magic Cake has a bottom pumpkin pie layer, a middle cake layer, and a top layer of cinnamon-flavored cream cheese frosting.

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Cake, but make it magical, that is what you get with this pumpkin layered magic cake recipe. It is so moist and filled with delicious cinnamon and pumpkin flavor and has the perfect cream cheese frosting.

I used to wonder why it was called a fall magic cake, but it truly only took one bite to figure it out. It is the perfect balance of the fluffy cake mixed with pumpkin flavor and topped with a fluffy cream cheese frosting.

I’m pretty sure you will have a hard time sharing this 3 layered pumpkin cake after you taste it. If you love all the pumpkin recipes, then you might want to go ahead and double this recipe. One for you and one to share.

Squares of frosted cake topped with a sprinkle of cinnamon, displayed on a white surface with blurred jars and utensils in the background.

Recipe Ingredient Notes

Yellow cake
Vegetable oil
Water
Eggs
Pumpkin purée
Brown sugar
Half and half
Pumpkin pie seasoning
Salt
Cream cheese
Powdered sugar
Vanilla
Heavy whipping cream
Sugar and cinnamon (optional topping)

Equipment Needed

For this cupcake recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A wooden spoon spreads white frosting on a rectangular, golden-brown cake against a white background.

A rectangular cake covered with smooth white frosting on a plain background.

How to Make Pumpkin Layered Magic Cake

Start by preheating the oven to 350℉ and prepare a 9×13 inch pan by spreading only the bottom of the pan with nonstick cooking spray. Avoiding the sides as best you can.
Then in a large mixing bowl combine the yellow cake mix, water, oil, and eggs with a hand mixer.
Beat everything together at medium speed for about 2 minutes.
Once it is all combined, spread it out into the bottom of the pan evenly.
Now, move onto the next layer by combining the pumpkin purée, brown sugar, eggs, half and half, pumpkin pie seasoning, and salt in a large mixing bowl until everything is mixed together well and smooth.
Using a large spoon or serving spoon, carefully scoop the pumpkin mixture on top of the cake mix layer and spread it out as evenly as you can.
Now, place the pan in the oven and bake it at 350 for 48-53 minutes or until the pumpkin layer no longer jiggles in the center.
Allow the cake to cook at room temperature for at least 30 minutes and then place it in the fridge to chill it for another 4 hours.
When the cake is close to done chilling begin mixing the softened cream cheese, powdered sugar, vanilla, and a pinch of sugar together in a large mixing bowl with a hand mixture.
Once that is all smooth, add in the whipping cream and continue to beat it all together until it is smooth again and if forms soft peaks.
After the frosting is made and the cake has cooled, carefully spread the frosting on top to create the third layer to the magic cake.
Then if you’re feeling fancy, sprinkle a little cinnamon and sugar on top and then carefully cut and serve it up chilled.

A small square pumpkin cheesecake bar with a graham cracker crust and whipped topping sits on a white plate. A fork is nearby, and similar bars are in the background.

Recipe Notes

You might have heard us refer to soft peaks for stiff peaks before when we are talking about frosting but you might be asking what that really means. Well, it is talking about the consistency of the frosting and how it holds up when you pull the whisk away from the frosting. Farm to Jar has a great article the explains the difference between the two and how to tell soft peaks from stiff peaks in frosting.
You can customize what toppings you use on this layered cake. You can choose to keep this recipe simple and sprinkle cinnamon sugar topping. Or, you can try some of these options including the following: candied pecans, drizzled caramel, salted caramel chips, chopped nuts, and cinnamon glaze.

Storage Suggestions

When the cake is done, cover the pan with its top or slice the cake and store it in an airtight container on the counter at room temperature for up to 4-5 days for the best flavor.

A plate with a square piece of frosted cake topped with cinnamon, surrounded by similar pieces of cake on a white surface, with utensils and spice jars in the background.

Enjoy More Delicious Pumpkin Cakes and Cupcakes

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

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Questions & Reviews

Lindsay says:

This cake is absolutely decadent – so moist and rich!
W says:

I’m confused, from the pictures it looks like the cake layer is in the middle and what’s being frosted, are the orders of the layers mixed up? Thanks for the help
Bobbi @ Six Sisters says:

I can see how that might be confusing but no the recipe is correct. The middle layer firms up during the baking.

About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.