Pumpkin Magic Cake
This two-layer dessert has a layer of pumpkin pie and a layer of chocolate cake, creating a very moist and delicious cake. The magic part is that the dessert separates into two layers while baking.
A few years ago, pumpkin magic cake was quite popular on the internet. I didn’t have a chance to make it then, but I wanted to try it now. And I’m really happy I did. I may even serve this instead of regular pumpkin pie this year for Thanksgiving.
This cake is different from the traditional custard magic cake, which I’ve shared on the blog before. But like the custard magic cake, this cake will “magically” separate into two distinct layers during baking without you having to do all the work.
You start with a cake mix, any flavor will work. I used chocolate because I love chocolate. You make your cake batter as usual and then pour it into your pan. Then you make your pumpkin pie filling. I didn’t use the same pumpkin pie filling as the original recipe, instead using a more basic one with the ingredients I had in my pantry. You pour the pumpkin pie filling on top. Then you stick it in the oven and bake.
When the cake is done, the cake layer rises to the top and the pumpkin pie layer sinks to the bottom. Don’t panic if you check halfway through and it doesn’t look like it’s working. It really does take until almost the very end before it completely separates. Actually, the very corners of my cake had pumpkin pie filling on top, but the rest of the cake was separated the correct way with the filling at the bottom.
Then you can frost with whatever you wish. Normally, I do a simple whipped cream frosting. But I recently got a kitchen torch, so now I’m obsessed with torching all my desserts. I had a jar of marshmallow fluff in my pantry, so I put that on top and then gently torched it with my shiny new toy. I really love the look of torched marshmallows.
My adaption of the original recipe is below. Be sure to check out the original, created by Shawn of I Wash…You Dry. She has come up with some of the most creative recipes over the years and I just love her blog!
for the cake
- 1 box chocolate cake mix of your choice (see note)
for the pumpkin pie
- 1 (15-oz) can pumpkin puree
- 1 (12-oz) can evaporated milk
- 3/4 cup granulated white sugar
- 1 tsp pumpkin pie spice
- 2 eggs
for the frosting
- 1 jar marshmallow creme/fluff
Preheat oven to 350°F. Grease a 13 x 9 inch baking pan.
In the bowl of a stand mixer, make cake batter according to cake mix instructions. Pour into baking pan.
In a large mixing bowl, combine all ingredients for pumpkin pie. Whisk until completely mixed. Pour on top of cake batter. It's okay if it stays on the surface.
Carefully place cake into the middle section of your oven. Bake for about 50-55 minutes or until cake is completely cooked. Chocolate cake should be on top when done (the edges might have pumpkin pie on top, but it should only be around the edges). Let cake cool before frosting.
Use a spatula and spread marshmallow creme on top of cake, creating loose wave patterns. If desired, lightly torch surface with a kitchen torch.
All images and content are © Kirbie's Cravings.
- You will also need the ingredients for the cake mix (eggs, oil, etc), so be sure to check the cake mix box for those ingredients.
- Adapted from I Wash...You Dry