Pumpkin Magic Cake

Pumpkin Magic CakeOctober 24, 2014

I found this recipe on Pinterest a few weeks back (click HERE to see the original recipe). I’ve never had anything like this with pumpkin before so I wanted to give it a try. I did change a few things from the original recipe; in the cake mix, instead of 1/2 cup oil, I used 1/2 cup applesauce and instead of 1 cup water, I used 1 cup milk. I also added a teaspoon of vanilla to the pumpkin pie. I also just discovered Truwhip and love how it doesn’t contain HFCS or hydrogenated oils and it’s all natural/70% organic!  The cake turned out so moist, light and fluffy! It had the perfect amount of sweetness too. I definitely recommend trying this!






1 box of yellow cake mix PLUS ingredients needed to make (eggs, milk, applesauce)

Pumpkin Pie:

1 (15oz) can Pumpkin Puree
1/2 cup evaporated milk
1/2 cup heavy cream
1 tsp vanilla
3 eggs
1 cup brown sugar
1 tsp pumpkin pie spice


1 (4 serving size) box vanilla instant pudding mix
1 tsp pumpkin pie spice
1 cup cold milk
8 oz Truwhip, thawed


Preheat oven to 350 degrees.
Prepare box of cake mix according to package instructions, replacing water and oil for milk and applesauce, then pour into a lightly greased 9″x13″ cake pan. DO NOT BAKE. Set aside.
In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, vanilla, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Truwhip until it’s completely combined. Spread on top of the cooled cake.
You can serve now, or chill the cake, and serve when chilled. Either way tastes great!