Save A delightfully easy pumpkin dessert with a creamy custard base and a light, spongy top& perfect for autumn gatherings or a cozy treat.
This pumpkin magic cake quickly became a family favorite at our fall dinners with its unique texture and comforting flavors.
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 This cake always brings my family together especially during chilled autumn evenings when we share stories and warm drinks.
Notes
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
Nutritional Information
Calories: 210, Total Fat: 7 g, Carbohydrates: 33 g, Protein: 4 g per serving
Save This pumpkin magic cake is a delightful treat that impresses every time with minimal effort.
Cooking Questions
- → What makes the top of the pumpkin dessert spongy?
The light, airy top forms during baking due to the batter's unique consistency and egg proteins setting gently, creating a soft spongy layer that contrasts the creamy base.
- → Can I use alternative flours for gluten-free options?
Yes, substituting all-purpose flour with a 1:1 gluten-free flour blend works well, maintaining texture and flavor.
- → How long should the dessert be chilled before serving?
Chilling for at least two hours helps the custard base to fully set and enhances the dessert's texture and flavors.
- → Are there any recommended spices to enhance autumn flavors?
Adding a pinch of cloves or allspice alongside cinnamon, nutmeg, and ginger can deepen the warm, seasonal aroma.
- → What is the best way to serve this pumpkin custard dish?
Serve chilled or at room temperature, optionally dusted with powdered sugar and topped with whipped cream for extra richness.
- → How should leftovers be stored and for how long?
Store leftovers covered in the refrigerator for up to three days to maintain freshness and flavor.