What makes this pumpkin cake unique?

Its magic cake method creates a custard-like base with a spongy top by using a liquid batter that separates during baking.

Can I use gluten-free flour for this cake?

Yes, substituting with a 1:1 gluten-free flour blend works well without affecting the texture significantly.

Keep leftovers refrigerated for up to three days to maintain freshness and texture.

Chilling for at least two hours enhances the custard’s set and improves slicing ease.

Warm spices like cinnamon, nutmeg, and ginger add depth, while optional cloves or allspice enhance autumn notes.

A delightfully easy pumpkin dessert with a creamy custard base and a light spongy top&perfect for autumn gatherings or a cozy treat.

This cake quickly became a favorite at our family gatherings during the fall season.

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

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 4555 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.

Our family enjoys this cake best when served chilled during cool autumn evenings together.

Serve chilled or at room temperature. Leftovers keep in the refrigerator for up to 3 days.

Mixing bowls Whisk 8-inch (20 cm) square baking dish Measuring cups and spoons Spatula

Contains milk eggs and wheat (gluten). Check pumpkin purée and vanilla extract for allergens if using processed products.

This pumpkin magic cake is a comforting treat that brings warmth to any autumn table.

→ What makes this pumpkin cake unique?: Its magic cake method creates a custard-like base with a spongy top by using a liquid batter that separates during baking.
→ Can I use gluten-free flour for this cake?: Yes, substituting with a 1:1 gluten-free flour blend works well without affecting the texture significantly.
→ How should I store leftovers?: Keep leftovers refrigerated for up to three days to maintain freshness and texture.
→ Is it necessary to chill before serving?: Chilling for at least two hours enhances the custard’s set and improves slicing ease.
→ What spices complement the pumpkin flavor?: Warm spices like cinnamon, nutmeg, and ginger add depth, while optional cloves or allspice enhance autumn notes.