Pumpkin Magic Cake

You’re intrigued now, right? Magic cake? This probably would have been a more fitting Halloween recipe, come to think of it.

My Wednesday evening consisted of baking up a storm of pumpkin Halloween treats, as evidenced by a glimpse of my kitchen mess:


Only good can come out of that trail of ingredients. This can also serve as a preview of recipes to come. I’m so predictable.

I first came across this recipe on Pinterest and, after googling “Pumpkin Magic Cake”, learned that there are many different versions, but that it is essentially a layer of pumpkin-spiced custard with a crumbly cookie top. I was intrigued and knew that this had to be made at some point during the Fall season.


It shouldn’t come as any surprise that on any given day during this Autumnal season I have pumpkin puree in the fridge.  I also happened to have some regular milk (we usually drink almond milk due to our lactose issues….fun topic I know). Because we had a Halloween get-together at a friends’ house to pass out Halloween candy, it seemed like an opportune time to find out if this magic cake lived up to its name. It certainly did. This bar is dense, as the first layer has a custard texture, with a more subtle pumpkin flavoring. It is actually a bit reminiscent of pumpkin pie and I think it would make a nice Thanksgiving dessert.  Even though I realize that it is sprinkled with confectioner’s sugar, it is actually not overly sweet, which was nice for a night like Halloween when we were eating passing out candy for the majority of the night.


Pumpkin Magic Cake

From Foodness Gracious 

  • 1/2 cup unsalted butter
  • 2 cups milk
  • 4 eggs, separated
  • 1 1/4 cups confectioners’ sugar
  • 1 tbsp water
  • 1 cup flour
  • 1 cup pumpkin, canned
  • 1 tbsp plus 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Preheat the oven to 325 degrees F. Butter an 8 x 8 cake pan and set aside.

Melt the butter and set aside.

Whip the egg whites to stiff peaks (stand mixer recommended if available-if so, use whisk attachment).

If using same bowl and beaters, clean out bowl thoroughly and beat egg yolks and sugar until pale and light, about 5-6 minutes.

Mix in the melted butter and combine.

Add the flour mixing well to break down any lumps. Beat in the milk and vanilla.

Add the pumpkin and pumpkin spice and whisk until smooth.

Slowly add the egg whites 1/2 at a time, whisking gently until smooth.

Pour the batter into the prepared pan.

Set the pan on a baking tray and bake for about 45-50 minutes. The top will still be a little jiggly but will set upon cooling.

Cool completely before slicing into squares and dusting with some more confectioner’s sugar. I put it in the fridge overnight before cutting and serving.


I also recommend serving with a pumpkin beer. Highly recommend.


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