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Pumpkin Magic Custard Cake

Indulge in Pumpkin Magic Custard Cake: Easy Fall Delight

Experience the essence of fall with this Pumpkin Magic Custard Cake, a delightful layered treat that's perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Pumpkin Puree Substitute with sweet potato puree for a different taste profile.
  • 1 cup Granulated Sugar Use brown sugar for a richer flavor.
  • 1 can Evaporated Milk Swap with coconut milk for a dairy-free option.
  • ½ cup Unsalted Butter Replace with vegetable oil for a dairy-free version.
  • 4 Large Eggs Consider flax eggs for a vegan alternative.
  • 1 teaspoon Vanilla Extract Try almond extract for a unique twist.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend if desired.
  • 1 tablespoon Baking Powder Ensure it’s fresh for optimal rising.
  • 1 teaspoon Ground Cinnamon Use a pumpkin spice blend for extra flavor.
  • 1 teaspoon Ground Ginger Freshly grated ginger can intensify the flavor.
  • ¼ teaspoon Ground Cloves Omit if not preferred, or replace with nutmeg.
  • ½ teaspoon Salt Balances sweetness and enhances flavors.
For the Custard Layer
  • 1 can Sweetened Condensed Milk Evaporated milk can be used in a pinch.
  • ½ cup Additional Evaporated Milk Ensure it's incorporated smoothly.
  • 2 Extra Large Eggs Consider using flax eggs if vegan.
For the Caramel Topping
  • 1 cup Heavy Cream Half-and-half can be a lighter alternative.
  • ¼ cup Water This ingredient is non-substitutable.
  • 1 pinch Salt Essential for balanced sweetness.

Equipment

  • Mixing bowls
  • 9x13 inch baking pan
  • Whisk
  • Saucepan
  • Measuring Cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Pumpkin Magic Custard Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly.
  2. In a large mixing bowl, combine pumpkin puree, granulated sugar, and evaporated milk, whisking until smooth.
  3. Melt the unsalted butter and incorporate it into the pumpkin mixture. Add the eggs one at a time, whisking after each addition.
  4. In a separate bowl, mix together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground cloves, and salt.
  5. Gradually fold the dry mixture into the wet ingredients until just blended.
  6. In another bowl, whisk together the sweetened condensed milk, additional evaporated milk, extra large eggs, and vanilla extract.
  7. Pour the prepared cake batter into the greased baking pan, smoothing it out evenly. Carefully pour the custard mixture on top.
  8. Bake for 50-60 minutes, tenting with foil if the top browns too quickly.
  9. Let the cake cool completely in the pan for about 30 minutes, then refrigerate for at least 2 hours.
  10. For the caramel, combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves and cook until amber.
  11. Whisk in the butter and heavy cream until smooth.
  12. Drizzle the caramel over your chilled cake, cut into squares and serve.
  13. Serve your Pumpkin Magic Custard Cake with pride.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 900IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better texture. Avoid overmixing.

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