Pumpkin Magic Custard Cake
This Pumpkin Magic Custard Cake is a delightful dessert that combines the flavors of pumpkin spice and a creamy custard layer. It features a soft cake top with a luscious custard base, perfect for fall gatherings or Thanksgiving.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 9x13 inch baking dish
- 1 resealable plastic bag (optional)
- 1 baking sheet
- 1 oven
Ingredients
- 1 cup milk
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice Feel free to adjust based on personal taste.
- 1 cup water For baking.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set it aside.
- In a large mixing bowl, combine the milk, pumpkin puree, granulated sugar, eggs, and vanilla extract. Mix until the mixture is smooth and well combined.
- Gradually add the melted butter while continuing to mix.
- In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until fully combined.
- Slowly add the dry ingredients to the pumpkin mixture, gently folding with a rubber spatula until no lumps remain. The mixture will be thin.
- Pour the batter into the greased baking dish.
- Place the baking dish on a baking sheet and fill the baking sheet with water until it reaches about halfway up the sides of the baking dish to create a water bath.
- Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and let it cool at room temperature for a bit. Then refrigerate for at least 2 hours to allow the custard to set properly.
- Cut into squares and serve chilled or at room temperature.
Notes
For added flavor, you can top the cake with whipped cream or a sprinkle of powdered sugar before serving.
This cake can be stored in the refrigerator for up to five days.
Feel free to adjust the amount of pumpkin pie spice based on your personal taste preferences.