Save to Pinterest A delightfully easy pumpkin dessert with a creamy custard base and a light, spongy top perfect for autumn gatherings or a cozy treat.
I remember serving this pumpkin magic cake at our fall family gathering everyone loved its unique custard and cake layers.
Ingredients
- Wet Ingredients: 1 cup (240 ml) whole milk, 4 tablespoons (60 g) unsalted butter melted and cooled, 3 large eggs at room temperature, 1 cup (225 g) pumpkin purée (not pumpkin pie filling), 1 teaspoon pure vanilla extract
- Dry Ingredients: 1 cup (120 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
- Optional Topping: Powdered sugar for dusting, Whipped cream for serving
Instructions
- Step 1:
- Preheat the oven to 325°F (160°C) Grease an 8-inch (20 cm) square baking dish or similar-sized pan.
- Step 2:
- In a large mixing bowl whisk together the milk melted butter eggs pumpkin purée and vanilla extract until smooth.
- Step 3:
- In a separate bowl whisk together the flour sugar cinnamon nutmeg ginger and salt.
- Step 4:
- Gradually add the dry ingredients to the wet mixture whisking until just combined The batter will be quite liquid this is normal for a magic cake.
- Step 5:
- Pour the batter into the prepared baking dish.
- Step 6:
- Bake for 45 55 minutes or until the center is just set but still slightly wobbly A knife inserted should come out mostly clean with a little custard clinging.
- Step 7:
- Cool the cake completely in the pan For best texture refrigerate for at least 2 hours before slicing.
- Step 8:
- Dust with powdered sugar and serve with whipped cream if desired.
Save to Pinterest Our family enjoys this cake best when served chilled during cozy fall evenings.
Notes
For a gluten-free version use a 1 1 gluten-free flour blend Add a pinch of cloves or allspice for extra autumn spice Serve chilled or at room temperature Leftovers keep in the refrigerator for up to 3 days.
Required Tools
Mixing bowls Whisk 8-inch (20 cm) square baking dish Measuring cups and spoons Spatula
Allergen Information
Contains milk eggs and wheat (gluten) Check pumpkin purée and vanilla extract for allergens if using processed products.
Save to Pinterest This pumpkin magic cake is an autumn favorite that guarantees smiles at every bite.
Common Recipe Questions
- → What makes this pumpkin dessert unique?
It features a creamy custard base paired with a light, spongy top created by the careful mixing of wet and dry ingredients.
- → Can I use gluten-free flour for this dish?
Yes, substituting with a 1:1 gluten-free flour blend works well without altering texture.
- → How should I know when it’s done baking?
When a knife inserted comes out mostly clean but with a slight custard cling, the dish is perfectly baked.
- → What spices are included to enhance flavor?
Cinnamon, nutmeg, and ginger add warm, autumnal notes to the smooth pumpkin base.
- → How should it be served for best taste?
Chill for at least two hours after baking, then dust with powdered sugar and optionally top with whipped cream.