Pin It 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 became a family favorite last autumn when I served it at our holiday dinner, and everyone loved its unique texture and flavor.
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.
Pin It This recipe always brings back warm memories of family gatherings during the fall season when everyone eagerly waits for this cake to be served.
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
Pin It This pumpkin magic cake is a guaranteed crowd-pleaser perfect for any fall occasion.
Recipe FAQs
- → What makes this pumpkin dessert 'magic'?
The batter transforms during baking, naturally separating into distinct layers of custard, cake, and a spongy top without additional steps.
- → Can I use gluten-free flour for this dessert?
Yes, substituting a 1:1 gluten-free flour blend works well and maintains the dessert’s texture.
- → How long should the dessert be refrigerated before serving?
Chilling for at least 2 hours improves the texture, allowing the custard to set perfectly.
- → Are there any suggested spices to enhance flavor?
Adding cloves or allspice alongside the cinnamon, nutmeg, and ginger will deepen the warm autumnal notes.
- → What allergens should I be aware of?
This dessert contains milk, eggs, and wheat gluten. Check ingredient labels for processed items to avoid hidden allergens.