Pumpkin Magic Cake
Light, custardy, and filled with fall flavor, this Pumpkin Magic Cake separates into creamy layers as it bakes — soft sponge on top, silky pumpkin custard below. It’s sweet, spiced, and simply enchanting.
- Prep Time: 25 min
- chill time: 1 hr
- Cook Time: 60 min
- Total Time: 13 minute
- Yield: 16 1x
Ingredients
1 cup butter
4 cups whole milk
8 eggs, yolks and whites separated
Pinch of cream of tartar
3 cups confectioners’ sugar
2 tsp vanilla extract
2 tsp ground cinnamon
2 tsp pumpkin pie spice
2 cups pumpkin puree (not pie filling)
2 cups all-purpose flour
Instructions
Preheat oven to 325°F (165°C). Grease a 9×13 baking dish.
Melt butter and warm milk slightly. Set aside.
Beat egg yolks with sugar until pale. Add melted butter, vanilla, spices, pumpkin, and flour. Slowly whisk in warm milk.
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into pumpkin batter.
Pour into dish and bake 50–60 min until center is just set. Cool and chill before slicing.
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 26g
- Protein: 4g
Find it online: https://thecomfortspoon.com/pumpkin-magic-cake/