Pumpkin Layered Magic Cake has a bottom pumpkin pie layer, a middle cake layer, and a top layer of cinnamon-flavored cream cheese frosting.
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.
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:
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.
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.
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.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Mini Pumpkin Poppers
- Oreo Pumpkin Delight
- Pumpkin Coffee Cake with Brown Sugar Glaze
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Dump Cake
- Pumpkin Honey Bun Cake
- Pumpkin Layered Magic Cake
- Pumpkin Pie Cake
- Pumpkin Pie Cupcakes
- Pumpkin Roll
- Pumpkin Sheet Cake
Pumpkin Layered Magic Cake Recipe
Pumpkin Layered Magic Cake has a bottom layer of pumpkin pie, a middle cake layer, and a sweet layer of cinnamon-flavored cream cheese frosting.
Serving servings
Ingredients
Cake Layer
- 1 yellow cake mix, (15.25 ounces)
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
Pumpkin Layer
- 15 ounces canned pumpkin puree
- 1 cup brown sugar
- 1 cup half and half
- 3 eggs
- 2 teaspoons pumpkin pie seasoning
- ½ teaspoon salt
Topping
- 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
Instructions
- Preheat oven to 350℉.
- Spray bottom of 9×13” baking pan with non-stick cooking spray and set aside (make sure that you only spray the bottom and not the sides).
- In a large mixing bowl, combine cake mix, water, vegetable oil, and 3 eggs using an electric mixer. Beat for about 2 minutes on medium speed. Spread cake batter in bottom of pan.
- In another large mixing bowl (or you can rinse out the other one and reuse it), mix together pumpkin purée, brown sugar, half-and-half, 3 eggs, pumpkin pie seasoning and salt. Mix together until smooth. Using a large spoon (like a serving spoon), carefully spoon the pumpkin layer on top of the cake layer.
- Bake in the preheated oven for 48-53 minutes or until cake doesn’t jiggle when touched in the center.
- Remove cake from oven and let cool for at least 30 minutes, then place it in the fridge for 4 hours to chill and set up.
- In a large mixing bowl, beat cream cheese, powdered sugar, vanilla, and pinch of salt together until smooth and creamy. Add in whipping cream and beat again until smooth and stiff peaks start to form. Spread topping layer over cake.
- If desired, sprinkle top of cake with cinnamon and sugar and serve.
- Store leftovers covered in the fridge.
Notes
Recipe slightly adapted from Betty Crocker.
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews