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 and other nutritional values can vary quite a bit depending on which brands were used.
This is the best pumpkin treat I have had so far! Ours turned out to be like a pudding/pie/cake.. I really hate dry cakes. The consistency of this recipe is everything I want in a dessert. It’s not too sweet even with the vanilla icing. We ate ours warm. You could even pair it with a little ice cream. Incredible. I usually hate standard cakes but I can’t stop eating this. Very impressed.
Your recipe seems easy enough. However, I wasn’t sure if the pumpkin mixture is placed in greased pan first then the cake mixture or combined together.
This recipe looks great! But doesn’t the betty Crocker cake mix usually ask for three eggs? Also if I omitted the butter the recipe can still work right? Thx 🙂
Well, you really need to follow my ingredients and directions exactly to make sure it turns out right. Don’t worry about the ingredient amounts on the back of the box. 🙂
Could I use a gluten free spice cake mix? Would there need to be any modifications to the recipe?
Sounds yummy! Thanks!
I have made this many times. Took to a potluck and have had repeated requests to bring again!!
You have the best recipes ever! I used the Philadelphia cream cheese frosting for this.The bad thing is there was not a lot of leftovers for breakfast.
Hi Carolyn! Woo Hoo! You are so sweet!! I love that you loved it!!! 🙂
Does this need to be refrigerated? The pumpkin pie cake.
This looks sooo yummy !! So I am making it for our employees Thanksgiving dinner!!!! Thank you For sharing this recipe .
Lots of luv,
Sharon
I have canned pumpkin. If I mix it as I would for pie would this work in place of the canned pumpkin pie filling?
Made it yesterday with cream cheese frosting !!! It is delicious & everyone loved it !!
Can I make these into cupcakes? If so, how long do I bake them for?
Hi Ryan! I haven’t tried doing that yet – I’m sorry! Maybe someone else on here has and can give us some pointers. 🙂
This cake looks so good !I decided to make it for work tomorrow. Beingthat it’s Halloween. Can’t wait to try it!
I used just canned pumpkin, I misread the instructions. I am going to use cream cheese frosting. Will it taste the same?
I’m sorry Marcene but it won’t taste exactly the same and it won’t have quite the same texture. It should still taste okay but it’ll be more pike a pumpkin cake instead of a pumpkin PIE cake. 🙂
Can I use fresh pumpkin??
I have made a version of this cake and use the cream cheese frosting with a little cinnamon….
Have you tried using using a different cake mix flavor, such as butter flavor and if so, how did it turn out? Can’t wait to try this recipe. Thank you or sharing.
Do I use unsalted or salted butter?
In baking, I always use unsalted.
Should it be salted or unsalted butter? Here you said unsalted but in the ingredient list it says salted. I just want it to turn out good!
I’m confused Stephanie – where did I say unsalted – in the comment section? In the printable recipe, it says salted and that’s what I used when testing the recipe. However, if all you have is unsalted, then you can certainly use that too and it will work fine. 🙂
I’m gonna make these into cupcakes, yummo
Great Pumpkin Pie! It goes directly to my Halloween wish list! Thank you for sharing.
Can I use margarine or oil instead of butter, I can’t use butter?
Becky, you can use margarine if you are not able to use butter.
It looks yummy. I also would like to know if this cake and icing can be frozen. My friend is having surgery and I want to give her a freezer meal and dessert.
Thankyou.
Hi Jan! I honestly am not sure since I haven’t tried it. I’m sorry! If you do give it a try – please let me know! Prayers that your friend’s surgery goes well!
Thankyou Brandie for replying so quickly. Unfortunately, I cant find Pumpkin Pie Mix or Sweet and Sour Dressing at my Krogers, here in Indiana! So, I have had to try something else.
My friend has 4 kids and a husband so I am glad that I can help her out in some small way.
Can this pumpkin pie cake be frozen? Also, how long will it keep before it will become soggy? It really looks delicious !!
Thank You
Grace
Is pumpkin pie mix the same as pumpkin pie filling??
This one looks yummy and I will have to give it a go soon. I’ve been busy doing a lot of baking lately.
I have vanilla bean cake mix & a can of sweetened condensed milk gonna add some cinnamon & some pumpkin pie spice (if I have it) 4 eggs the butter (2 sticks), 15 oz can of pumpkin ???? purée & see how it turns out ; ) (cleaning out my pantry & improvising p.s. Ma maple cream cheese frosting from scratch to decorate it with! But I think fresh whipped cream might be even better????
This looks like something I would like as I detest dry cake. Have you tried cool whip instead of frosting?
Hi Nana! It really is SO good – I think you are gonna love it! You could certainly use Cool Whip but you would then need to refrigerate it after putting it on. My husband prefers frosting on it so we tried the vanilla and cream cheese flavors and the vanilla frosting ended up being our favorite. I don’t think you can go wrong with whatever you flavor you enjoy 🙂
I will be making this tonight. I’m thinking of mixing a little pumpkin pie spice into the vanilla frosting!
Mmmmm….sounds good to me!
Wow – just made this – it was AWESOME!
Hope you love it as much as we do Lynn!