I couldn’t fall pass without sharing with you this amazing, Magical Pumpkin Cake – I’d definitely take this cake over a carriage (or a carriage cookie), any day!
So first, let’s address the obvious – this is a 3-layer cake of decadence! Pumpkin pie at the bottom, rich chocolate cake in the middle, and a fluffy vanilla mousse on top.
I wasn’t so sure about the combination of chocolate and pumpkin before my friend Amanda shared this recipe with me, but I think it’s just what pumpkin has been missing all of these years!
I’m not the biggest pumpkin fan (despite what the 20-something pumpkin recipes on this site would indicate – Miss G is to thank for those) and this cake made a pumpkin-believer out of me.
This cake is magical for not just it’s flavor but also the special way it bakes. You actually pour the pumpkin pie layer over the chocolate cake layer and it bakes through, leaving a rich and moist chocolate cake, and then settling on the bottom with just the slightest chocolate crust surrounding it.
Oh, and that chocolate cake? Boxed mix.
I know, but trust me – no one will ever guess that you used box mix for this recipe. Of course, you can make more work for yourself and make the chocolate cake layer from scratch, but you really don’t have to.
How to Make a Magical Pumpkin Layer Cake
- 1 box of devil’s food cake mix
- Plus ingredients called for on the box
- 1-15oz can Pumpkin Puree
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 3 eggs
- 1 cup brown sugar
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1-90g box vanilla instant pudding mix
- 1 cup cold milk
- 8 oz Cool Whip, thawed
- Fall sprinkles, for garnish
Preheat oven to 350 F.
Line or grease a 9×13 casserole dish or cake pan.
Prepare chocolate cake mix according to box’s instructions. Pour into cake dish and set aside.
In a separate bowl, whisk together the ingredients for the Pumpkin Pie layer until smooth.
Slowly pour the pumpkin pie mixture all over the cake mix, making as even a layer as possible – do not spread or attempt to fix uneven pouring, it will work out in the baking process.
Bake for 50-60 minutes or until the center is no longer jiggly when the cake pan is shifted, and a toothpick inserted into cake mix comes out clean.
Let the cake cool to room temperature as you prepare the mousse.
Place the vanilla pudding mix and cold milk in a large bowl.
Whisk until combined and starting to thicken. Gently fold in the Cool Whip until completely combined.
Spoon the vanilla mousse overtop of the cooled cake and spread with an offset spatula.
Garnish with fall-inspired sprinkles.
Grab your free printable for our Magical Pumpkin cake here:
Be sure to pin this recipe for later – I guarantee you and your guests will love it!