Home » Dessert Recipes » Pumpkin Pie Magic Cake (+Video)

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!

Pumpkin Pie Magic Cake, slice on a plate with a fork.

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! 

Pumpkin Pie Magic Cake recipe from The Country Cook. Slice shown on a plate with small pumpkins in the background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • pumpkin pie mix
  • eggs
  • spice cake mix
  • butter
  • vanilla frosting
ingredients needed: boxed spice cake mix, eggs, pumpkin pie filling, butter, tub of 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.

four eggs added to pumpkin pie filling in a glass mixing bowl

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.

boxed spice cake mix combined with eggs and pumpkin pie filling in the stand of an electric stand mixer.

Pour batter into prepared baking dish.

pumpkin pie cake batter added to clear Pyrex 9"x 13" baking dish.

Bake for about 45-55 minutes (center of the cake shouldn’t be jiggly).

fully baked pumpkin pie cake in a glass baking dish.

Allow cake to cool completely then spread the frosting on top.

spreading white premade frosting on cooled pumpkin pie cake with an offset spatula.

Cut into 12 squares and serve! You could even top each square with these candy corn pumpkins.

slice of pumpkin pie cake on a brown Spode dessert plate topped with a candy pumpkin.

CRAVING MORE RECIPES?

Originally published: October 2016
Updated & republished: September 2019

Easy Pumpkin Pie Cake recipe

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!
4.85 from 66 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12

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

Course: Dessert
Cuisine: American

Nutrition

Calories: 345kcal | Carbohydrates: 32g | Protein: 3g | Fat: 22g | Sodium: 439mg | Sugar: 20g

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 and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




114 Comments

  1. 5 stars
    Love, love, love this simple recipe! I’ve made this recipe every year with my preschoolers for the past 4 years in a row. We make mini cupcakes and they love them! I’ve also made it for my family.

  2. 5 stars
    Love simple recipes! This is delicious! I’ve made this twice – the first time it was thick and custardy, the second time it was more cake-like and fluffy. Any clue as to what I did differently?

    1. Depends on the cake mix brand sometimes. I also think they’ve changed the sizes of cake mixes. It used to be 18 ounces, then they went down to 15 ounces and now some are like 13 ounces. I tend to go with Duncan Hines these days because (so far) they are still 15 ounces.

  3. 5 stars
    Absolutely delicious! I’ve made many pumpkin bar recipes but I’ve never made a pumpkin pie cake before. I paired it with my own homemade cream cheese frosting and it was perfect together. Will definitely make again. Probably on thanksgiving! So easy to make. 45 minutes two 8″ square pans turned out beautifully

  4. Hi Brandie!
    I am baking for a post funeral gathering. Could I bake this and refrigerate it for 2 days or will it get soggy?

  5. 5 stars
    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!

  6. 5 stars
    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!!

  7. 5 stars
    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!

  8. What exactly is considered a “jiggly” center? When I shake the pan it jiggles?? Wondering how long everyone has baked theirs???

  9. 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?

  10. 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!!

  11. 5 stars
    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!!!

  12. 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!

  13. 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

  14. 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.

  15. 5 stars
    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!