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Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! This pumpkin magic cake recipe is basically a pumpkin custard pie but it’s a cake as well. Firmer at the bottom, then custard, then cake, with no pie crust.

Seriously addicting! I’ll just put that out there now! This pumpkin magic custard cake recipe will surely please all those pumpkin lovers when fall comes around. You may enjoy this Creamy Custard Pie too!

Pumpkin Magic Custard Cake

I know it’s not even Fall yet, and here I am bringing up pumpkin desserts…Forgive me…I saw a can of pumpkin in the cupboard and it drew me in. What can I say? Pumpkin seems to have that effect on me. Anyways, I decided to redo my old photos for my . They are eggless, VEGAN and super yummy. Have you tried them? I forgot how soft and delicious they were! 🙂

So, back to this pumpkin magic cake recipe! You are going to love how creamy and decadent this pumpkin cake tastes!

Magic cake gets its name because it produces three layers while baking, using basic, pantry staple ingredients and just one batter. It’s just like magic! The ingredients separate while baking to give the cake its distinct structure. While it looks like a difficult, multi-step cake, it actually requires easy steps!

Scientifically speaking, the thin, wet consistency of the batter is baked at a much lower temperature than a usual sponge cake. This allows it set very slowly, giving the ingredients time to separate into three layers based on their density.

More Variations of Custard Cake!

Of course, you may love the chocolate version or the vanilla version of magic cake instead of this pumpkin version? Whichever one you make, they will not disappoint!

Ingredients You Need for Pumpkin Magic Custard Cake Recipe

butter melted and cooled
milk, lukewarm or at least room temp. (I used unsweetened almond milk)
eggs separated, room temperature preferred but not necessary
cream of tartar
powdered sugar
vanilla extract
cinnamon
ginger
nutmeg
pumpkin puree
all-purpose flour
Optional: powdered sugar for sprinkling on top/whipped topping

Instructions How to Make Pumpkin Magic Cake

Preheat oven to 325 degrees and line a 9×9 pan with parchment paper and spray with non-stick cooking spray for easy removal.
After butter is melted and cooled, warm the milk of choice until it is lukewarm and set it aside, about 40 seconds worth.
Whip the egg whites with the cream of tartar until stiff peaks form and set aside.
Beat the egg yolks and the powdered sugar until light yellow.
Add the melted butter, vanilla, cinnamon, ginger, and nutmeg and mix until combined.
Add the flour to the mixture and mix together.
Add in the pumpkin and ½ cup of milk of choice. and continue mixing together, scraping down sides of bowl until combined well.
Place mixer on the lowest speed, and add the remaining milk gradually until combined.
Gently fold in/stir in the egg whites by hand.
Pour into prepared pan.
Bake for 55-65 minutes.
Cake will still be jiggly because it is custard but it shouldn’t be runny.
Allow the cake to cool completely before cutting.
Add powdered sugar for sprinkling on top and some whipped topping! My husband likes to warm up his magic cake in the microwave and then adds the whipped cream. Outstanding!

Other Variations Options

I used unsweetened almond milk in this, because I love substituting it where ever I would normally use milk. But I think any non-dairy milk will work, like coconut or cashew. I used Silk Almond 30 calorie unsweetened almond milk and it worked awesome.
If you wanted to use heavy whipping cream or half & half, keep in mind, the richer the milk, the richer and creamier the dessert will be. so use what you like! I just wanted you to know you have options.
Use pumpkin pie spice versus all the other spices if desired, however when I use pumpkin pie spice, I like to add some extra cinnamon! Yum!

Refrigerate for at least four hours and up to 12 before serving covered lightly. Pumpkin custard magic cake can be served at room temperature or slightly chilled. Unlike most cakes, it will not get stale in the refrigerator.

In conclusion, the Pumpkin Magic Custard Cake is more than just a delicious dessert – from its layered textures to its unexpected flavors, this cake reminds us that the best things in life are often the simplest and most unexpected.

Other recipes you may love! This Creamy Lemon Coconut Custard Pie, this Super Fluffy Lemon Pudding Cake, these Fluffernutter Apple Nachos and this Vanilla Bean Cream Cheese Pound Cake will have you baking some real love! Now who’s ready for pumpkin?

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More Dessert Recipe Ideas!

Love Apple? You may love this Easy Apple Bread Pudding too!

Pumpkin Magic Custard Cake

Kim Lange

Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! It will surely please all those pumpkin lovers when fall comes around. It's basically a pumpkin custard pie but it's a cake as well. (Firmer at the bottom, then custard, then cake, with no pie crust. Seriously addicting.

4.68 from 28 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Course Dessert

Cuisine American

Servings Servings

Calories

Ingredients

½ cup unsalted butter melted and cooled
2 cups milk of choice lukewarm or at least room temp. (I used unsweetened almond milk)
4 eggs separated, room temperature preferred but not necessary
¼ teaspoon cream of tartar
1 ¾ cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
1 cup pumpkin puree
1 cup all-purpose flour
Optional: powdered sugar for sprinkling on top/whipped topping

Instructions

Preheat oven to 325 degrees and line a 9x9 pan with parchment paper and spray with non-stick cooking spray for easy removal.
After butter is melted and cooled, warm the milk of choice until it is lukewarm and set it aside, about 40 seconds worth.
Whip the egg whites with the cream of tartar until stiff peaks form and set aside.
Beat the egg yolks and the powdered sugar until light yellow.
Add the melted butter, vanilla, cinnamon, ginger, and nutmeg and mix until combined.
Add the flour and mix together.
Add in the pumpkin and 1/2 cup of milk of choice. and continue mixing together, scraping down sides of bowl until combined well.
Place mixer on the lowest speed, and add the remaining milk gradually until combined.
Gently fold in/stir in the egg whites by hand.
Pour into prepared pan.
Bake for 55-65 minutes.
Cake will still be jiggly because it is custard but it shouldn't be runny.
Allow the cake to cool completely before cutting.
Add powdered sugar for sprinkling on top and some whipped topping! My husband likes to warm up his magic cake in the microwave and then adds the whipped cream. Outstanding!