The Best Pumpkin Magic Cake Recipe

pumpkin magic cake 2 007

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 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.
 Growing up in Scotland, we never celebrated Thanksgiving, or fall for that matter. So when I came here and found a season combining all of my favorite spices, I was like a pig in mud! 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. 

Pumpkin magic cake recipeI 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, which will be posted soon, 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!

pumpkin magic cake bars 

Amazing pumpkin magic cake bars

 

 

The Best Pumpkin Magic Cake Recipe

Prep Time: 15 minutes

Cook Time: 50 minutes

9

Ingredients

  • 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
  • 2 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Directions

  1. Preheat the oven to 325 degrees F. Butter an 8 x 8 cake pan, set aside.
  2. Melt the butter and set aside.
  3. Whip the egg whites to stiff peaks.
  4. Beat the egg yolks and sugar until pale and light, about 5-6 minutes.
  5. Mix in the melted butter and water and combine.
  6. Add the flour mixing well to break down any lumps. Beat in the milk and vanilla.
  7. Add the pumpkin and pumpkin spice and whisk until smooth.
  8. Slowly add the egg whites 1/2 at a time, whisking gently until smooth.
  9. Pour the batter into the prepared pan.
  10. 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.
  11. Cool completely before slicing into squares and dusting with some more confectioners sugar.

Notes

The cake will slice better after being in the refrigerator. It is also best served at room temperature.

Adapted from White On Rice Couple, http://whiteonricecouple.com/recipes/magic-custard-cake/

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://foodnessgracious.com/2013/09/pumpkin-magic-cake-recipe/

71 comments


  • This deserves to go viral to beat the band. GENIUS idea! I have been oogling T & D’s Magic Cake since they posted it and have seen tons and tons of duplicates but yours is truly the first. I hope this takes off for you. You deserve it. SO CREATIVE, Gerry! Pinned!

    I love the styling, too. The horizontal pic, that really shows the magic of it, mmmmmmmm so good!

    September 03, 2013
    • foodnessgracious

      Thanks Averie, I appreciate it!!

      September 03, 2013
  • Ah wow! This is so awesome!! What a genius idea!! I am so ready to bake with some pumpkin and these look like an amazing way to kick things off!

    September 03, 2013
    • foodnessgracious

      Bring on the fall T!

      September 03, 2013
  • These look AMAZING. That is all.

    September 03, 2013
    • foodnessgracious

      Thanks Jen :)

      September 03, 2013
  • These look absolutely perfect and needing to be sitting next to my coffee cup!

    September 03, 2013
    • foodnessgracious

      Ha! they’d be perfect with coffee Steph!

      September 03, 2013
  • This is so creative! It looks like decadent heaven.

    September 03, 2013
    • foodnessgracious

      Thanks Laura, it’s pretty darn tasty!

      September 03, 2013
  • There is something about the photo showing the texture of the cake that has me convinced that I need this – soon! Love fall flavors and colors, and sweaters, fleece, scarves, etc. This is a great recipe idea!

    September 03, 2013
  • Pure and total magic right here! I looooove these bars!

    September 03, 2013
  • These look perfectly moist, dense and beautiful, Gerry.

    September 03, 2013
  • Yes. Please. I totally want to try and make with with a pumpkin ale.

    September 03, 2013
  • Now I’m convinced that I must try magic cake – I love your pumpkin version!

    September 03, 2013
  • These look awesome!

    September 03, 2013
  • These look magical indeed! A must make for fall. :-)

    September 03, 2013
  • Magic cake in convenient and portable bar form? Yes please!

    September 03, 2013
  • you may definitely be first but after posting this recipe I have a feeling you won;t be the last- everyone is going to love this including myself! I can;t wait to have a go at it

    September 04, 2013
  • i must try this magic cake and pumpkin sounds like a great variation for fall.

    September 04, 2013
  • Oh yum, this definitely looks like a magic trick I want to have up my sleeve this Fall. It looks wonderful!!

    September 04, 2013
  • WOW. These look incredible.

    September 04, 2013
    • foodnessgracious

      Thanks Jamie!

      September 05, 2013
  • Um, ditto on what Jackie said! Pumpkin Ale would be brilliant with these cakes!

    September 04, 2013
    • foodnessgracious

      I’m still searching for a good ale though Lauren and I’ll leave the beer cooking to the master, Miss J :)

      September 05, 2013
  • Pumpkin and magic, I am intrigued!

    September 04, 2013
    • foodnessgracious

      There’s no white doves or rabbits involved though :(

      September 05, 2013
  • I am completely split 50/50 with my love for bars and cookies. I wouldn’t be able to choose between the two! These babies look as incredible as they sound.

    September 04, 2013
    • foodnessgracious

      50/50 is a good split. So non-committed ;)

      September 05, 2013
  • Div

    I saw your picture on Fridgg and i love spiced pumpkin anything so i just had to check out the recipe and i’m really glad i did. this cake/flan/bar thingy looks amazing!
    I was also a bit shocked to find out you grew up in scotland. I’m currently living in scotland(grew up in singapore). Serendipity! only problem is its hard to get canned pumpkin in scotland. if i were to use fresh pumpkin, how much do you think i will need to make up 1 cup?

    September 04, 2013
    • foodnessgracious

      Wow, how cool is that! Yes , I agree I can’t remember ever seeing canned pumpkin being sold when I lived in Scotland..boo! I think you’d get at least 2-3 cups if you roasted your own pumpkin. Hope this helps.

      September 05, 2013
    • Melissa

      http://www.pickyourown.org/pumpkinpie.php

      This website has directions for getting the pumpkin cooked and ready to be used in a pumpkin pie. I am sure you could use the same method for this recipe, if that helps!

      September 09, 2013
      • foodnessgracious

        Melissa, yes!! This is great advice, thanks :)

        September 09, 2013
  • Des

    I already broke out the pumpkin too. I couldn’t resist. These look like pumpkin perfection!

    September 04, 2013
    • foodnessgracious

      Thanks Des!

      September 05, 2013
  • I’ve done it with grapefruit, but pumpkin fits the texture better by far. GREG

    September 05, 2013
  • These look so amazing, I want to make them today while I sip my first pumpkin spice latte of the season. LOVE Fall!

    September 05, 2013
  • It’s like a pumpkin pie/cake mash up! I think you’ve convinced me I need a little magic cake in my life!!

    September 05, 2013
  • [...] that look amazing & I’m wanting to try » pumpkin magic cake /// sweet potato chipotle soup with avocado /// green power salad with tahini dressing /// avocado [...]

    September 06, 2013
  • ferrell downey

    Can NOT wait for the apple pie version!

    September 06, 2013
  • ferrell downey

    Oops…I meant pecan pie!

    September 06, 2013
    • foodnessgracious

      I’m working on it Ferrell :)

      September 09, 2013
  • I have been wanting to try Todd and Diane’s Magic Cake but haven’t gotten around to it (crazy, I know!), but this oumpkin version sounds amazing this time of year and will have to make it a priority now! Thanks for this amazing version of Magic Cake!

    September 08, 2013
    • foodnessgracious

      Thanks Kristy, I’m trying to work out what else I can turn into a magic cake lol.

      September 09, 2013
  • Heather

    Could I double this and use a 9×13?

    September 10, 2013
  • Judy U.

    Could this be doubled and baked in a 13×9 pan??

    September 11, 2013
    • foodnessgracious

      Hi Judy, yes I think it could be doubled but it would certainly affect the baking time which would be longer. I would just keep checking it every 5-10 (after about 35 minutes) minutes for the middle to be on the firm/soft jiggle feel. Good luck!

      September 11, 2013
  • jmjouras

    Gerry —
    Since there is a relatively small amount of flour in this cake do you think a gluten free flour blend would work?? It looks so yummy!

    September 11, 2013
    • foodnessgracious

      I can’t say for sure but I don’t think the cake would be completely ruined if you tried. Maybe a little flatter perhaps?

      September 11, 2013
    • jmjouras

      Thanks!

      September 12, 2013
  • Melissa

    I baked mine in a glass dish and had to bake it a bit longer to get the pumpkin pie consistency on the bottom with a brownie hard top.

    September 15, 2013
    • foodnessgracious

      Good to know Melissa!Thanks..

      September 15, 2013
  • You so elevated this cake with the pumpkin. It looks like it made it so moist. Love the pic. I featured it on my Friday Five – Pumpkin addition over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2013/09/friday-five-pumpkin-addition.html

    September 20, 2013
    • foodnessgracious

      Thanks Peter!

      September 23, 2013
  • Jessi

    I was looking at the original recipe just like you referenced and starting trying to figure out if I could make it pumpkin. After wading through the my little pony references, I found your post! I was thought the similarity of my search to you post was hilarious. Can’t wait to try it out tonight!!!

    September 22, 2013
  • ~LaLonne

    I found your blog yesterday, and made this cake last night. I was *SO* excited after reading about it here, and also many others who’ve posted their Magic Cake recipes (including WOC’s). I decided to make this version first because it’s fall, and Pumpkin *anything* is amazing. My cake turned out fine (with the 3 layers), but the custardy middle had a weird texture to it, and it left a weird coating in your mouth after you swallowed. It also tasted really bland, even though I added a little extra Pumpkin Pie Spice, and it wasn’t nearly sweet enough to be a dessert – it was actually just barely sweet. To eat it you had to add a lot of confectioners sugar on top. I didn’t try it until it was completely room temp, and then I tried it again cold – it tasted the same, just cold. I’m so disappointed, and don’t know what to do to make it better. I think next time I’ll try one of the other recipes that have less flour and more sugar and see how that turns out. But I’m really excited to try other recipes on your blog! Your photos and humor are wonderful! It’s definitely worth sticking around just to read your posts! :)
    A new fan~ LaLonne

    November 14, 2013
    • foodnessgracious

      Ahh, LaLonne. I am so sorry it didn’t live up to your thoughts :( I will be remaking it and possibly adjusting the sugar and spice ratios as one other person also mentioned this. Glad you’re sticking around though. I appreciate it!

      November 14, 2013
  • [...]  Pumpkin Pie Magic Cake [...]

    November 15, 2013
  • [...] finish today with this Pumpkin Magic Cake from Foodness [...]

    November 17, 2013
  • [...] Full Recipe at foodnessgracious.com  [...]

    December 03, 2013
  • [...] recipe here [...]

    December 31, 2013
  • [...] various happy stomachs. There’s the original, the chocolate Guinness version and recently the pumpkin which went ultra-bonkers on Pinterest!Since we’re hurtling at warp speed into the holidays, I [...]

    January 24, 2014
  • xrenx*

    Just to be sure, is 1 1/4 cups of confectioners’ sugar one and a quarter, or just a quarter cup? Do you think it could be replaced with something like golden syrup or agave nectar? And if so, would it be the same quantity in cups?

    Thanks in advance!

    May 11, 2014
    • foodnessgracious

      Hi, it would be one cup plus one quarter cup. I don’t think the agave or syrup would work as a replacement..it’d be way sweeter and too dense. Thanks!

      May 12, 2014
  • Wow, this looks amazing! Magic cakes have been all the rage lately and this is the first pumpkin one that I’ve seen. Who doesn’t love pumpkin desserts? This is so easy, yet it looks so elegant. I can’t wait to try this and your other magic cakes as well! Thanks for sharing.

    July 25, 2014
  • can’t…. stop…. drooling….

    September 10, 2014
  • Rebecca

    I was super excited for this and made it for a party I was hosting. Maybe I did something wrong, or maybe I didn’t realize what I was making but after an hour of baking I felt like the inside was still raw. I cooked it for another 30 minutes and turned up the temp to 375. Although the top looked better it was still very custardy which I didn’t expect. It didn’t cut well and was horribly messy and ended up in the trash :(. I wish mine would have turned out like the pictures. Unfortunately I don’t think this recipe is for me, but glad to see many others had success with it! Thanks for sharing.

    September 29, 2014
    • foodnessgracious

      Sad to hear that Rebecca, did you let it cool before cutting it?

      September 29, 2014
  • oh my gawd, Gerry . . how come I am just now seeing this?! I’m always late to the party. . this pumpkin magic cake looks fabulous!!! going to check out Todd and Diane’s post now!

    October 04, 2014
  • […] until I checked Pinterest this morning and found that Gerry at Foodness Gracious already made a Pumpkin Magic Cake a year ago and mine is almost exactly the same as his. But I’m going to go ahead and share […]

    October 15, 2014
    • foodnessgracious

      Yayy, you can never have too many magic cakes, yours looks fantastic!

      October 15, 2014

Leave a comment


Name*

Email(will not be published)*

Website

Your comment*

Submit Comment

© Copyright Foodness Gracious 2013 • Design by christinemcclain.com design studio