Creamy Pumpkin Magic Cake topped with a pumpkin spice icing drizzle. This is a great make-ahead dessert for the holidays!
September is in the house, and brings with it spices, apples, pumpkins and lattes. I can’t think of another recipe I’d rather make with pumpkin, and start a new season, than a Pumpkin Magic Cake recipe. If you’ve never met the magic cake, then first pop over to Todd and Diane’s place from White On Rice Couple and see how I found out all about it.
My mom did make a really fantastic sticky gingerbread loaf and I’d slather slices of it in butter, but no pumpkin pies or cheesecakes.
I am definitely a bar over a cookie kind of guy, so anything like brownies or blondies may be swiftly sent my way. When I first saw the magic cake recipe back in March, and read that it’s squishy like custard but firm like a bar, a little like a flan, with a cake-like top, I knew it had to be made.
I didn’t just want to make the same as Todd and Diane’s though, so I made this Chocolate Guinness version, appropriate for St Patrick’s day!
Success…it tasted great and would like to add that it’s not too sweet. I began to think that this magic cake could be twisted into almost anything. After making some pumpkin gingersnap ice cream last week, I had some leftover canned pumpkin and my first thought was to try and turn it into a magic cake. After doing a quick Google search, all I could find was plenty of pumpkin cake and a whole lot of stuff about My Little Pony and a magic pumpkin. I may have to claim my pumpkin magic cake as the first. I think my next version will be a pecan pie magic cake…watch this space!
- ½ cup unsalted butter
- 1½ cups milk
- 4 egg yolks and save the whites from two of the eggs
- 1¼ cups powdered confectioners sugar
- 1 cup flour
- 1 cup pumpkin, canned
- 2½ tbsp pumpkin pie spice
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1½ cups powdered sugar, sifted.
- 2 teaspoons pumpkin pie spice
- 2 tablespoons milk
- Preheat the oven to 325 degrees F. Butter an 8 x 8 cake pan and line with parchment paper, set aside.
- Melt the butter and set aside.
- Beat the egg yolks and powdered 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, pumpkin spice and cinnamon and whisk until smooth.
- In another bowl whip the two egg whites until stiff peaks.
- Slowly add the egg whites whisking gently until smooth.
- Pour the batter into the prepared pan.
- Set the pan on a baking tray and bake for about 50-60 minutes. The top will still be a little jiggly but will set upon cooling.
- Cool completely before slicing into small squares and drizzling with the spice glaze.
- Combine the powdered sugar, pie spice and milk in a bowl and mix together with a fork.
- Place in the microwave and warm for 20-25 seconds until it becomes a thin pourable consistency.
- Drizzle the icing over each square and serve.
Adapted from White On Rice Couple, http://whiteonricecouple.com/recipes/magic-custard-cake/