PUMPKIN PIE MAGIC CAKE

PUMPKIN PIE MAGIC CAKE

recipe image

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!

Pumpkin Pie Magic Cake, slice on a plate with a fork.

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!

Pumpkin Pie Magic Cake recipe from The Country Cook. Slice shown on a plate with small pumpkins in the background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • pumpkin pie mix
  • eggs
  • spice cake mix
  • butter
  • vanilla frosting
ingredients needed: boxed spice cake mix, eggs, pumpkin pie filling, butter, tub of 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.

four eggs added to pumpkin pie filling in a glass mixing bowl

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.

boxed spice cake mix combined with eggs and pumpkin pie filling in the stand of an electric stand mixer.

Pour batter into prepared baking dish.

pumpkin pie cake batter added to clear Pyrex 9

Bake for about 45-55 minutes (center of the cake shouldn’t be jiggly).

fully baked pumpkin pie cake in a glass baking dish.

Allow cake to cool completely then spread the frosting on top.

spreading white premade frosting on cooled pumpkin pie cake with an offset spatula.

Cut into 12 squares and serve! You could even top each square with these candy corn pumpkins.

slice of pumpkin pie cake on a brown Spode dessert plate topped with a candy pumpkin.

CRAVING MORE RECIPES?

Originally published: October 2016

Updated & republished: September 2019

Easy Pumpkin Pie Cake recipe

  • 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

  • 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!

Calories: 345kcal | Carbohydrates: 32g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 439mg | Potassium: 171mg | Sugar: 20g | Vitamin A: 560IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 2.3mg

“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 can vary quite a bit depending on which brands were used.

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