Pumpkin Pie Magic Cake (+Video)
Pumpkin Pie Magic Cake only has 5 ingredients but it tastes completely homemade! It tastes like it is part pumpkin pie and part spice cake! Topped with vanilla frosting.
PART PIE AND PART CAKE
I adapted this recipe from my Pumpkin Pie Dump Cake. Instead of sprinkling the cake mix on top and pouring on the butter, I wondered what would happen if I just mixed it all together. And boy, was it one of the best fall desserts I have tasted in a LONG time!
PART PIE/PART CAKE
I made it super easy by using canned Pumpkin Pie Mix and it only has 5 ingredients but I swear it tastes homemade! It is not super sweet at all and it really tastes exactly like a cake and a pie did a little hanky panky and out came the yummiest creation! If you have a crowd over at Thanksgiving, this might be the perfect dessert to serve. It will easily make 12 servings and you can make it the night before!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- pumpkin pie mix
- eggs
- spice cake mix
- butter
- vanilla frosting
HOW TO MAKE PUMPKIN PIE MAGIC CAKE:
Preheat oven to 350f degrees. Lightly spray the bottom only of a 9×13″ baking dish with nonstick cooking spray. In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs.
Then mix in cake mix and melted butter. Mix slowly at first so the cake mix doesn’t fly everywhere – been there, done that 😉 Mix this together for at least 2 minutes to make sure the batter is fully incorporated.
Pour batter into prepared baking dish.
Bake for about 45-55 minutes (center of the cake shouldn’t be jiggly).
Allow cake to cool completely then spread the frosting on top.
Cut into 12 squares and serve! You could even top each square with these candy corn pumpkins.
CRAVING MORE RECIPES?
Originally published: October 2016
Updated & republished: September 2019
Pumpkin Pie Magic Cake (+Video)
Ingredients
- 1 (30 oz) can pumpkin pie mix
- 4 large eggs
- 1 box spice cake mix
- 1 cup salted butter (2 sticks) melted
- 1 container white or vanilla frosting
Instructions
- Preheat oven to 350f degrees.
- Lightly spray the bottom only of a 9×13″ baking dish with nonstick cooking spray.
- In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs.
- Then mix in cake mix and melted butter. Mix for a full 2 minutes.
- Pour batter into prepared baking dish and bake for about 45-55 minutes (center of the cake shouldn’t be jiggly.)
- Allow cake to cool completely then spread the frosting on top.
- Cut into 12 squares and serve!
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I am wondering if anyone has doubled this recipe? And if so how long did you cook for?
i havent made yet.But im so happy to have found the recipe again. i made it 15 yrs ago and lost recipe and now i have found it, THANK YOU!
I hope it’s as good as you remember! I have another pumpkin magic cake that is similar but instead of mixing the cake batter with the pumpkin pie filling, it’s layered. You might like that one too! https://www.thecountrycook.net/pumpkin-layer-cake-aka-magic-pumpkin/
We made the Pumpkin Pie Magic Cake and will definitely make it again. It was simple to make and tastes GREAT – especially when chilled in the refrigerator. We prefer it more than a pumpkin pie!!
Woo hoo! That is so awesome to hear Steve! Thanks so very much for taking the time to come back and comment!
I am trying donuts, so we will see.
This is by far my new favorite dessert! I made the mistake of purchasing a can of pumpkin puree instead of pumpkin pie mix. The main difference between pumpkin puree and pumpkin pie mix is the sugar and spice. I was still able to use the pumpkin puree and make the dessert a success, however it required more ingredients. If you only have pumpkin puree on hand this is how you can adjust the recipe. Use 1- 15oz can of pumpkin puree, 3/4 C white sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1 tsp nutmeg, 1/4 tsp ground cloves, and 1/2 tsp salt. This will transform the pumpkin puree into pumpkin pie mix! Prepare the recipe as stated just substituting the pumpkin pie mix for your newly assembled pumpkin puree, sugar, and spice mix.
I am not a huge fan of eggs, so I reduced the eggs to 2 and used 2 cinnamon applesauce cups to replace the remaining 2 eggs. I also used butter cream vanilla frosting.
I am seriously blown away by how wonderful this dessert is! Thank you for sharing it!
What exactly is considered a “jiggly” center? When I shake the pan it jiggles?? Wondering how long everyone has baked theirs???
Yes, when you shake the pan it jiggles. 🙂
Awesome thank you so much! Happy holidays! I can’t wait to try it!
Of course! Hope you love it!
Do you follow the recipe on the cake mix box and then combine with the other ingredients or do you literally just add the cake mix from the box with the butter and disregard the instructions on the cake mix box?
You do not follow the cake mix instructions. Just follow my instructions above.
Hi! I was wondering if this would be too sticky for a cake mold? Was going to use this for a thanksgiving cake but not sure if it will make it out of the ‘turkey’ mold pan! Thanks!!
I just thought I would share how I used this recipe as the basis for a 2 layer 9″ round cake. I only had a white cake mix on hand so I used that and added 1 tbsp Pumpkin Pie Spice, 1/2 tsp nutmeg, and 1/2 tsp cinnamon. The batter makes right at 8 cups, so I measured out 4 cups of batter into each of my 9″ round cake pans that were generously greased with Baker’s Joy. I baked them at 350 degrees for 50 minutes. They cooked and released perfectly. Then I frosted them with a batch of Pumpkin Pie Spice Cream Cheese Frosting which was made with 8 oz. Cream cheese, 1 stick of salted butter, 2 tsp vanilla, one 2 lb bag of confectioners sugar, heavy whipping cream to get it to the consistency that you want, and 2 tbsp of Pumpkin Pie Spice. Frosted in between the layers and on top and sides of the cake. Thank you so much for your recipe!!!
Love all of your tips Brandi – thanks so much!!
Thank you!
I saw this question a couple of times but did not see a response. Does this have to be refrigerated? Sounds delicious and I am going to try it!
Yes, I would keep it refrigerated if it’s not all eaten right away.
Easy an love it
I was running a little behind on Thanksgiving dinner and asked my 16 yr old to make this recipe. He did a wonderful job! No left overs and plenty of compliments! Yummy!!
I also used cream cheese frosting. This will be on my to make list for years to come!
Thank you
Just made this today, Have not tasted it yet, Did add a little pumpkin pie spice and will use cool whip, so it’s not so sweet, I don’t like sweet frosting, I used a glass pan Cake came out high then fell, Is that supossed to do that? Can’t wait to taste it. Thank you.
Would they make good cupcakes?
I have made this twice! It is so easy and I get so many compliments! I keep telling people it is simple to make but they don’t believe me! I pair it with cream cheese icing as well. Thanks for posting this recipe!
I love it Dawn!! Thank you so much for coming back to comment!!!