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.
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!
- 1/2 cup unsalted butter
- 1 1/2 cups milk
- 4 whole egg yolks save the whites from two of the eggs
- 1 1/4 cups powdered confectioners sugar
- 1 cup flour
- 1 cup pumpkin canned
- 2 1/2 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1 1/2 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.
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/