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.
Absolutely incredible!!! I can’t say enough about how delicious this cake is!!! I will be making it for years to come! I made my homemade cream cheese icing for the top. So good!
Made this and it was wonderful! I added chopped pecans and pumpkin pie spice and cinnamon to the batter. Frosted with a stabilized whipped cream and cream frosting and topped with more chopped pecans! ????????
Love that Diane! That all sounds AMAZING!!
I wonder if you used a litte of the cake mix and melted butter to spred a thin layer of the crumble topping like the Dump Cake over the top of this one how it would be??? HHMMMM…
I only have white cake mix can I put some nutmeg into it ?
Hi Ruthanne! If you have pumpkin pie spice, you could add a bit of that to it. Or a little cinnamon and nutmeg will work in a pinch. Not sure of exact amounts though. Start with a little then add more until you get the spices to how you like it.
Was actually super surprised how good this was. I didn’t have slice cake so I did yellow cake mix with a bunch of cinnamon. Then made a homemade cream cheese icing. Huge hit!!
Ha – I love it when a recipe surprises!! Glad you were able to improvise too. Thank you so much Erin!
I made this recipe and it is absolutely delicious! and so easy to make
Woo hoo!! Thanks so much Debbie!
Can only one stick of butter be used instead of two? Also does it matter if the butter is salted or unsalted? I’m soooo ready too make and bake and devour this pumpkin deliciousness!!!
Made it this morning before church, my kids always come to eat in the afternoon, everybody agreed it was the best pumpkin dessert ever !!! So easy and delicious !
Has anyone tried making a bundt cake with this mix?
I wouldn’t recommend making it in a bundt pan.
Such an easy recipe! I love how you did the step by step with pictures. I was able to match everything & knew I was doing it right! So thank you for taking the time to do that! They are now cooling I’m eagerly waiting to take a bite! ????
I am so happy that is helpful to you Alicia! Thank you for taking the time to comment to let me know! 🙂
Could this be made in a bundt pan?
I wanted to ask this as well…
No, I wouldn’t recommend making it in a bundt pan.
Just the picture on this recipe got me out of my pj’s and dressed for a trip to the market to buy the ingredients. It was so easy to put together. I lined my 9×13 metal pan with parchment paper and it was done after 41 min. I used Betty Crocker Cream Cheese flavored frosting. It was absolutely delicious and I immediately shared half with my neighbor who has been texting me all morning to discuss how delicious it was!
Woo hoo! I’m doing a happy dance – ha!! Thank you so much for taking the time to come back and leave such a sweet comment. I love it!! Yay!!
Refrigerate? Sounds delicious!
Do you need to refrigerate leftovers?
???? Very good recipe! I love the texture of this cake!
This looks so good! Yum!
Thanks so much Julie!
Very good. I cooked it for 40” and it was done. Will definitely make it again.
Thanks so much for taking the time to come back and leave a comment Pam!
Delicious and so easy.
can you use 100 % canned pumpkin instead of the mix . I have some i was looking to use
Hi John! I have only tested this with the pumpkin pie mix. I’m sorry!
Have you tried making cupcakes with this recipe?
Hi Patty – no not yet. If you do, please let me know how it turns out for you!
If you use just pumpkin how much sugar and spices?
I don’t know since I haven’t tested it that way. I’m sorry!
I can’t Wait to try it
Hope you love it Sherry!
This is very good and so easy. I cook for a special diet, so made some changes. I used a sugar free yellow cake mix and added spices, used pumpkin puree and added spices and splenda and subbed sugar free applesauce for 1/2 of the butter. I served it with cool whip.. Thank you for posting so many cake mix recipes, your delicious and creative desserts are thoroughly enjoyed..
Love reading that! Thanks so much Kat!
I made this recipe today. Followed the instructions as written. It turned out perfectly. Delicious!
One change- I used Duncan Hines cream cheese frosting
Mmmmm sounds perfect! Thank you!!
We really loved this one – thank you!