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Magic Pumpkin Custard Cake

Preparation 10 Cook Time 55

The creative cake that makes it's own layers...with a pumpkin spiced twist!


  • ½ cup unsalted butter
  • 2 cups milk
  • 4 eggs, separated
  • 1 2/3 cup sugar
  • 1 tbsp water
  • 1 cup flour
  • 1 cup pumpkin puree
  • 2 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract


Preheat oven to 325 degrees. Melt the butter and set it aside to cool. Warm the milk until it is lukewarm and set it aside. Whip the egg whites until stiff peaks form. Set aside. Beat the egg yolks and the powdered sugar until light. Beat in the melted butter, and spices. Beat in the flour. Beat in the pumpkin and milk. Scrape down the sides of the bowl and mix until smooth. Gently fold in the egg whites, half at a time, by hand. Pour into a greased 8x8 inch baking pan. Bake for 45 to 55 minutes, until cake is set. The cake may be slightly jiggly because it is custard, but the center will be set when it is done. If the cake begins to brown before the center is set, lightly cover it with tin foil for remaining baking time. Allow the cake to cool for 10 minutes in pan. Cool completely before serving. You can serve it directly out of the pan or turn it out gently onto a cooling rack. When cooled and ready to serve, serve with Salted Caramel Sauce.

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