Pumpkin Magic Custard Cake Recipe

Magic Custard Pumpkin Cake

Have you ever heard of magic custard cake? It is something that has been on my baking bucket list ever since I spotted the cakes by Todd and Diane at White On Rice Couple. Since it is fall and I’ve got pumpkin on my mind, I made a Pumpkin Magic Custard Cake. I thought I was really clever until I checked Pinterest this morning and found that Gerry at Foodness Gracious already made a Pumpkin Magic Cake a year ago and mine is almost exactly the same as his. But I’m going to go ahead and share mine anyway. This Pumpkin Magic Custard Cake is like pumpkin pie without the crust. Instead, there is this light, delicious cake-like layer on the top!

Duluth Minnesota Canal Park Autumn 2014

Before I get to the recipe, I wanted to share one of my pictures from our weekend getaway with you. (I’ve heard it through the grapevine that some of you, who know me outside of this blog, want to see more of my photos so this one is for you.) We are having such a gorgeous fall here in Minnesota. The colors of the changing leaves have not been as spectacular as other years but we certainly can’t complain about the temperature. We went Duluth over the weekend with a couple other families. I am one of those people who gets up at the crack of dawn, while on vacation, to enjoy the sunrise. This photograph is a small example of why it is worth it. It’s all about the quiet, the cool air, the rising sun and it is such a great way to start the day!

Pumpkin Cake Batter

Alright, enough about vacations and sunrises and onto making cakes. I didn’t take step-by-step photos of this cake because I made it first thing in the morning and the light wasn’t good. But I wanted to at least include this picture of the batter because it shows that it was still a little lumpy when I poured it into the pan.

Custard Cake Recipe

This is what the finished cake looks like. Isn’t that cool? The lumpy batter turns into a custard with a cake top.

Pumpkin Cake Recipe

You can serve the cake right out of the pan, but I wanted to be able to take pictures of the layers to share with you. So after allowing the cake to cool completely (I put it in the fridge) I loosened the edges with a knife and then carefully slid the cake out of the pan onto a piece of parchment paper.

Pumpkin Recipe

Dust the Pumpkin Magic Custard Cake with powdered sugar and enjoy! I love my pumpkin pie warmed up, so that is what I am going to do with the next piece of this cake that I eat. I might even top it with some whipped cream.

Pumpkin Magic Custard Cake Recipe
 
Ingredients
  • ½ cup butter
  • 2 cups milk
  • 4 eggs, separated
  • ⅛ teaspoon cream of tartar
  • 1¾ cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp cloves
  • ¼ tsp allspice
  • 1 cup pumpkin puree
  • 1 cup flour
Instructions
  1. Preheat oven to 325 degrees.
  2. Melt the butter and set it aside to cool.
  3. Warm the milk until it is lukewarm and set it aside.
  4. Whip the egg whites with the cream of tartar until stiff peaks form. Set aside.
  5. Beat the egg yolks and the powdered sugar until light.
  6. Beat in the melted (and cooled) butter, vanilla, cinnamon, ginger, cloves and allspice.
  7. Mix in the flour.
  8. Beat in the pumpkin and ½ cup of milk. Scrape down the sides of the bowl and then with the mixer on the lowest speed, add the remaining milk in a steady, slow stream.
  9. Gently fold in/stir in the egg whites by hand.
  10. Pour into a greased 9x9 inch pan.
  11. Bake for 55-65 minutes. Cake will still be jiggly because it is custard but it shouldn't be runny.
  12. Allow the cake to cool completely before cutting.
Notes
Adapted from Chocolate Magic Custard Cake
also found this recipe that is very similar to mine Pumpkin Magic Cake
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Comments

    • says

      Mine always cracks as soon as I try to get it out of the pan but the powdered sugar helps hide it. Either way, it still tastes great! Thanks!

  1. Claire says

    I revised this a lot for a lower carb option. Mine isn’t out of the oven yet so we’re still on a wing and prayer:) I used coconut oil (only because I was using canned coconut milk) and of course coconut milk. I used 1 cup stevia and 3/4 cup powdered sugar, the. I used almond flour. It looks and smells so yummy. This recipe was a great base!!

  2. Miriam says

    This looks delicious. I love anything pumpkin! I want to make this for a large crowd. Do you think I could double the recipe and use a 9 X 13 size pan?
    Thank you.

  3. Jo-Ellyn Hernandez says

    Hi!
    I am also wondering how many carbs? I want to make this in place of pumpkin pie, but I count carbs and
    need to know the carb count please.

  4. Kathi says

    I was just wondering if this is considered low fat? My Family are on a diet kick. LOL I am planning on making it anyway. thanks
    Kathi

    • says

      Good for you, Kathi! I’m not sure what is considered low-fat, but there is 1/2 cup of butter in this recipe…so probably not. Best of luck! ~Tonia

  5. AnitaF says

    In the instructions, I got a little lost between 7-9. I had a bowl of the pumpkin mix, and a bowl of the flour mix…wasn’t sure how to blend them together, or if I even needed to, except it said to hand fold the whites into the pumpkin mix, so I mixed them first before I added the whites. As you can tell, I’m not a big baker so I didn’t know this automatically – perhaps everyone else did. 🙂 BUT MY HOUSE SMELLS DELICIOUS!

    • Tonia says

      Yes! You did it right!

      First you beat the egg whites and set them aside.
      Then, in a separate bowl you combine steps 5, 6, 7 and 8.
      Finally, you fold in the egg whites.

      I hope you enjoy it as much as we did!
      ~Tonia

  6. says

    This looks great! I wonder if I can make a gluten free version of this. I have been thinking about pumpkin for a week now and this looks like a winner recipe. So, I’m gonna try it and hope for the best.

  7. Patti says

    I live in Denver and was wondering if there is anything different I need to do for high altitude. Can’t wait to try this as I am crazy about pumpkin!

    • Tonia says

      I’m not familiar with baking at high altitudes but here are some great tips from Betty Crocker:

      At high altitudes:

      ~Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased.
      ~Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy.
      ~Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Doughs may need shorter rising times and may need to be “punched down” (deflated) twice during the rising process.

      http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes

  8. Gena says

    I am so excited to try this. Doesn’t have to be around the holidays for me to try pumpkin stuff. Pretty pics! We were actually in Duluth a couple weekend ago to take our girls to the water park. I’m in ND 🙂

  9. Kat Gicante says

    Saw this post last night and made this cake this morning with my sous chef (8-year old son) helping. It is beyond delicious! We did bake it in an 8×10 baking pan since I don’t have a 9×9 and it is absolutely SUPER! Thanks so much!!!!

    • Tonia says

      It must be! And what goes hand-in-hand with that is the realization that sometimes you can make it better at home than the restaurant chef can make it! 🙂

      • sherry0617er says

        Some of the recipes that your website list are very good. We spent the day collecting items to test the recipes ?
        Please end your answer to:
        sherry elston
        111 strickersville road
        I am not happy standing in a food store reading labels, so that I get home, to find I’m missing an ingredient. I never ask questions, but that is. I’d rather be home baking, and these look SO good.
        Thank you for your time
        s.elston

        • Tonia says

          Thank you so much for being a reader of The Gunny Sack.

          I just saw your comment and wanted to double check with you about what it is that you need from me?

          Are you looking for the full recipe?

          Do you need help with the instructions?

          Thanks,
          Tonia

  10. says

    This is a stunner! I totally haven’t seen this around, so I still think it’s a genius idea. So often I think I’m a complete genius for thinking of something and then search it on Pinterest… and realize there are like 20 different versions! Definitely pinning this one 🙂

  11. says

    What a beautiful picture of the sunrise! I’m also one of those people who rise early when on vacation solely to appreciate the scenery before anyone wakes. I’ve never made a magic custard cake, but this looks perfect for those of us who love pumpkin pie, but not crust. Love the thick layer of pumpkin!

  12. Anita says

    I totally love that picture of the ship! I had my sister text me the same one just so I could stare at it once in a while! 🙂 And of course your dessert looks so stinking good!

    • Tonia says

      Thanks Anita! I wish you could’ve seen it too. Even my kids had to get out of bed to go outside to see the sunrise!

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