Simplified Pumpkin Magic Cake

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 in our family for holiday celebrations especially because of its creamy texture and subtle spices.

Ingredients

• 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

Instructions

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 45–55 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.

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Our family loves gathering around to enjoy this dessert especially during chilly evenings filled with laughter and stories.

Notes

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

Required Tools

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

Allergen Information

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

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This pumpkin magic cake makes a seasonal treat that’s simple yet impressive perfect for sharing with loved ones.

Recipe Questions & Answers

→ What makes this pumpkin dessert light and spongy on top?

The batter’s unique mixture, combining wet and dry ingredients carefully, separates during baking into a creamy custard base and a light, airy top layer.

→ Can I use gluten-free flour for this dessert?

Yes, a 1:1 gluten-free flour blend can be used to make this dish gluten-free without altering the texture significantly.

→ How long should I refrigerate the dessert for best texture?

Chilling for at least 2 hours is recommended to allow the custard to fully set and enhance the overall texture before serving.

→ Are there any suggested flavor variations?

Adding a pinch of cloves or allspice can deepen the autumn spice flavor and complement the pumpkin’s natural sweetness.

→ What is the ideal serving suggestion?

Dusting with powdered sugar and serving with whipped cream adds a delicate sweetness and creamy contrast to the custard layers.