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    Home » Favorite Flavors & Ingredients » Pumpkin

    Pumpkin Magic Custard Cake

    Published: Aug 24, 2020 · by Kim Lange · This post may contain affiliate links ·

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    Pumpkin Magic Custard Cake
    Pumpkin Magic Custard Cake

    Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! It's basically a pumpkin custard pie but it's a cake as well.  Firmer at the bottom, then custard, then cake, with no pie crust. 

    Seriously addicting!  I'll just put that out there now!  This pumpkin magic custard cake recipe will surely please all those pumpkin lovers when fall comes around. 

    Pumpkin Magic Custard Cake

    I know it's not even Fall yet, and here I am bringing up pumpkin desserts... 

    Forgive me...I saw a can of pumpkin in the cupboard and it drew me in.  What can I say? 

    Pumpkin seems to have that effect on me. Anyways, I decided to redo my old photos for my Soft Batch Pumpkin Chocolate Chip Cookies. They are egg-less, VEGAN and super yummy.  Have you tried them?  I forgot how soft and delicious they were!  🙂  

    Pumpkin Magic Custard Cake

    Pumpkin Magic Cake

    Pumpkin Magic Custard Cake

    Why is it Called Magic Cake?

    Magic cake gets its name because it produces three layers while baking, using basic, pantry staple ingredients and just one batter. It's just like magic!  

    The ingredients separate while baking to give the cake its distinct structure. While it looks like a difficult, multi-step cake, it actually requires easy steps!

     Scientifically speaking, the thin, wet consistency of the batter is baked at a much lower temperature than a usual sponge cake. This allows it set very slowly, giving the ingredients time to separate into three layers based on their density.

    Of course, you may love the chocolate version or the vanilla version of magic cake instead of this pumpkin version?  Whichever one you make, they will not disappoint!

    Pumpkin Magic Custard Cake

    Pumpkin Magic Custard Cake

    Ingredients You Need for Pumpkin Magic Custard Cake Recipe

    • butter melted and cooled
    • milk lukewarm or at least room temp. (I used unsweetened almond milk)
    • eggs separated, room temperature preferred but not necessary
    • cream of tartar
    • powdered sugar
    • vanilla extract
    • cinnamon
    • ginger
    • nutmeg
    • pumpkin puree
    • all-purpose flour
    • Optional: powdered sugar for sprinkling on top/whipped topping

    Pumpkin Magic Custard Cake

    How to Make Pumpkin Magic Cake

    1. Preheat oven to 325 degrees and line a 9x9 pan with parchment paper and spray with non-stick cooking spray for easy removal.
    2. After butter is melted and cooled, warm the milk of choice until it is lukewarm and set it aside, about 40 seconds worth.
    3. Whip the egg whites with the cream of tartar until stiff peaks form and set aside.
    4. Beat the egg yolks and the powdered sugar until light yellow.
    5. Add the melted butter, vanilla, cinnamon, ginger, and nutmeg and mix until combined.
    6. Add the flour and mix together.
    7. Add in the pumpkin and ½ cup of milk of choice. and continue mixing together, scraping down sides of bowl until combined well.
    8. Place mixer on the lowest speed, and add the remaining milk gradually until combined.
    9. Gently fold in/stir in the egg whites by hand.
    10. Pour into prepared pan.
    11. Bake for 55-65 minutes.
    12. Cake will still be jiggly because it is custard but it shouldn't be runny.
    13. Allow the cake to cool completely before cutting.
    14. Add powdered sugar for sprinkling on top and some whipped topping! My husband likes to warm up his magic cake in the microwave and then adds the whipped cream. Outstanding!

    Pumpkin Magic Custard Cake

    Milk Options

    • I used unsweetened almond milk in this, because I love substituting it where ever I would normally use milk.  But I think any non-dairy milk will work, like coconut or cashew.
    • I used  Silk Almond 30 calorie unsweetened almond milk and it worked awesome.
    • If you wanted to use heavy whipping cream or half & half, keep in mind, the richer the milk, the richer and creamier the dessert will be. so use what you like!  I just wanted you to know you have options.

    How to Store Magic Cake

    • Refrigerate for at least four hours and up to 12 before serving covered lightly. Pumpkin custard magic cake can be served at room temperature or slightly chilled.  Unlike most cakes, it will not get stale in the refrigerator.

    Other recipes you may love! This Creamy Lemon Coconut Custard Pie, these Fluffernutter Apple Nachos and this Vanilla Bean Cream Cheese Pound Cake will have you baking some real love!  Now who's ready for pumpkin?

    More Pumpkin Dessert Recipe Ideas!

    • Ultimate Pumpkin Bars with Creamy Cream Cheese Frosting
    • Pumpkin Cheesecake Swirl Brownies
    • Awesome Chocolate Chip Pumpkin Cookies
    • "CopyCat" Starbucks Pumpkin Pound Cake
    • Pumpkin Chocolate Chip Bars
    • 3 Yummy Pumpkin Muffins
    • Home-Made Pumpkin Spice Syrup & Pumpkin Spice Latte
    • Amish Country Pumpkin Custard Pie

    Love Apple?  You may love this Easy Apple Bread Pudding too!

     

    Pumpkin Magic Custard Cake

    Pumpkin Magic Custard Cake

    Kim Lange
    Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! It will surely please all those pumpkin lovers when fall comes around.  It's basically a pumpkin custard pie but it's a cake as well.  (Firmer at the bottom, then custard, then cake, with no pie crust.  Seriously addicting.
    4.66 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 55 mins
    Course Dessert
    Cuisine American
    Servings 9 Servings
    Calories

    Ingredients
      

    • ½ cup unsalted butter melted and cooled
    • 2 cups milk of choice lukewarm or at least room temp. (I used unsweetened almond milk)
    • 4 eggs separated, room temperature preferred but not necessary
    • ¼ teaspoon cream of tartar
    • 1 ¾ cups powdered sugar
    • 1 teaspoon vanilla extract
    • 2 teaspoons cinnamon
    • 1 teaspoon ginger
    • ½ teaspoon nutmeg
    • 1 cup pumpkin puree
    • 1 cup all-purpose flour
    • Optional: powdered sugar for sprinkling on top/whipped topping

    Instructions
     

    • Preheat oven to 325 degrees and line a 9x9 pan with parchment paper and spray with non-stick cooking spray for easy removal.
    • After butter is melted and cooled, warm the milk of choice until it is lukewarm and set it aside, about 40 seconds worth.
    • Whip the egg whites with the cream of tartar until stiff peaks form and set aside.
    • Beat the egg yolks and the powdered sugar until light yellow.
    • Add the melted butter, vanilla, cinnamon, ginger, and nutmeg and mix until combined.
    • Add the flour and mix together.
    • Add in the pumpkin and ½ cup of milk of choice. and continue mixing together, scraping down sides of bowl until combined well.
    • Place mixer on the lowest speed, and add the remaining milk gradually until combined.
    • Gently fold in/stir in the egg whites by hand.
    • Pour into prepared pan.
    • Bake for 55-65 minutes.
    • Cake will still be jiggly because it is custard but it shouldn't be runny.
    • Allow the cake to cool completely before cutting.
    • Add powdered sugar for sprinkling on top and some whipped topping! My husband likes to warm up his magic cake in the microwave and then adds the whipped cream. Outstanding!
    Keyword cake, custard, holiday dessert, magic cake, pumpkin, pumpkin custard, thanksgiving
    Tried this recipe?Let us know how it was!

    Recipe slightly adapted from The Gunny Sack

     

    Pumpkin Magic Custard Cake
    Pumpkin Magic Custard Cake
    « Easy Very Berry Biscuit Cobbler
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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

    Reader Interactions

    Comments

    1. Yasmeen says

      November 25, 2020 at 3:23 pm

      Hi, would i be able to substitute pumpkin pie spice for the cinnamon, ginger, and nutmeg? If so, how many teaspoons?

      Thank you!

      • Kim Lange says

        November 26, 2020 at 10:07 am

        I'd use 2 teaspoons of pumpkin spice Yasmeen. Maybe up to 2 1/2 teaspoons. Hope you enjoy & Happy Thanksgiving!

    2. Rewari says

      September 12, 2020 at 12:41 am

      This looks delicious. I love anything pumpkin! Thanks for sharing.

      • Kim Lange says

        September 14, 2020 at 9:16 am

        Thank you so much Rewari! It is really delicious, I hope you get a chance to try it this Fall season!

    3. Christie says

      September 09, 2020 at 1:41 pm

      I have never heard of this cake before but it sounds so amazing with the pumpkin and custard! It really does sound so magical!

      • Kim Lange says

        September 10, 2020 at 10:43 pm

        Thank you Christie! xo

    4. Ben | Havocinthekitchen says

      August 29, 2020 at 7:56 pm

      Pumpkin in August? That's shocking! I am not sure if I could forgive you for doing this. Mmm let me think. All right, if you ship me a box full of this delightful cake, that would be easier to forgive you Kim! Joking apart, I've started to cook with apples and pumpkins myself - just to be ahead of the time and have a bunch of recipes by the middle of September. And needless to mention, this pumpkin custard cake look and sounds splendid!

      • Kim Lange says

        August 30, 2020 at 9:59 am

        I know right? Pumpkin in August...I just couldn't resist! I can't wait to see your fall recipes Ben! 🙂 Thank you so much!

    5. Suzan J says

      August 29, 2020 at 9:41 am

      I am so excited for these pumpkin recipes! This looks absolutely divine. Cannot wait to try and enjoy!

      suzanj.com

      • Kim Lange says

        August 30, 2020 at 9:54 am

        Awesome! I'm so happy to hear Suzan! Fall recipes are the best!!

    6. 2pots2cook says

      August 28, 2020 at 7:54 am

      Love magic cakes and this pumpkin version is perfect introduction for autumn although it is still awfully hot here ! Keeper, definitely !

      • Kim Lange says

        August 30, 2020 at 9:47 am

        It's hot here too Davorka! But I couldn't resist! 🙂 thank you so much!!

    7. Catherine says

      August 26, 2020 at 12:33 am

      That texture!! So rich and scrumptious I want to reach in and grab a slice (or 4)! What a beautiful segue into fall recipes.

      • Kim Lange says

        August 27, 2020 at 3:40 pm

        Thank you Catherine! Fall is definitely around the corner!

    8. Katherine | Love In My Oven says

      August 25, 2020 at 10:18 pm

      Looks wonderful, Kim! I am happy to look at all the pumpkin recipes, they give me a little shiver of excitement about the holidays, haha!

      • Kim Lange says

        August 27, 2020 at 3:43 pm

        I know what you mean Katherine! *shivers* here too! LOL!

    9. Sue H says

      August 25, 2020 at 3:53 pm

      Oh boy! This looks delicious!!!

      • Kim Lange says

        August 27, 2020 at 3:45 pm

        Thank you Sue! Hope you get a chance to try it!! xo

    10. Laura says

      August 25, 2020 at 3:35 pm

      Kim, you and I have had similar experiences with that can of pumpkin. haha! I've never even made a magic custard cake, but I keep thinking I should! Thanks for the recipe, nowI know what to do with the rest of the can!😉

    11. Kelly @ Kelly Lynns Sweets and Treats says

      August 25, 2020 at 3:14 pm

      This sounds so yummy! And I only drink the unsweetened almond 30-calorie milk so it’s good to know I can use it here! I’m not a big fan of pie crust, so this is definitely my kind of pie! Pinning!

      • Kim Lange says

        August 27, 2020 at 3:48 pm

        Awesome! I love almond milk, I will never go back to milk! I'm so happy to hear you are a fan too! Thank you Kelly! xo

    12. Valentina says

      August 25, 2020 at 12:23 am

      Magical indeed! This is getting me in the mood for fall flavors -- yummy! 🙂 ~Valentina

      • Kim Lange says

        August 25, 2020 at 9:08 am

        Thank you Valentina!!

    Trackbacks

    1. Easy No-Bake Pumpkin Cheesecake | Simple Real Home Cooking says:
      December 1, 2020 at 11:00 am

      […] pumpkin?  Check out this Pumpkin Magic Custard Cake or this Starbuck’s Copycat Pumpkin Bread for other ways to […]

    2. Creamy Custard Pie – Cookie, Brownie & Chocolate Obsessed The Baking ChocolaTess – Cookie, Brownie & Chocolate Obsessed! says:
      October 12, 2020 at 9:56 am

      […] Pumpkin Magic Custard Cake […]

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