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Pumpkin Magic Cake Recipe with a Pumpkin Spice Icing

September 2, 2013 by foodnessgracious 73 Comments

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Creamy Pumpkin Magic Cake topped with a pumpkin spice icing drizzle. This is a great make-ahead dessert for the holidays!

Creamy Pumpkin Magic Cake topped with a pumpkin spice frosting 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.

Creamy Pumpkin Magic Cake topped with a pumpkin spice frosting drizzle. This is a great make-ahead dessert for the holidays!
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.

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!

Creamy Pumpkin Magic Cake topped with a pumpkin spice frosting drizzle. This is a great make-ahead dessert for the holidays!

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!

 

Creamy Pumpkin Magic Cake topped with a pumpkin spice frosting drizzle. This is a great make-ahead dessert for the holidays!

Pumpkin Magic Cake with a Pumpkin Spice Icing

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12 people
Calories: 257 kcal
Author: foodnessgracious
Creamy Pumpkin Magic Cake with a pumpkin spice drizzle on top. This is a great make-ahead dessert for the holidays. Everyone will be asking for the recipe!
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Ingredients

  • 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

For The Glaze Topping

  • 1 1/2 cups powdered sugar sifted.
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons milk

Instructions

  1. Preheat the oven to 325 degrees F. Butter an 8 x 8 cake pan and line with parchment paper, set aside.
  2. Melt the butter and set aside.
  3. Beat the egg yolks and powdered sugar until pale and light, about 5-6 minutes.
  4. Mix in the melted butter and combine.
  5. Add the flour mixing well to break down any lumps. Beat in the milk and vanilla.
  6. Add the pumpkin, pumpkin spice and cinnamon and whisk until smooth.
  7. In another bowl whip the two egg whites until stiff peaks.
  8. Slowly add the egg whites whisking gently until smooth.
  9. Pour the batter into the prepared pan.
  10. 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.
  11. Cool completely before slicing into small squares and drizzling with the spice glaze.
  12. Combine the powdered sugar, pie spice and milk in a bowl and mix together with a fork.
  13. Place in the microwave and warm for 20-25 seconds until it becomes a thin pourable consistency.
  14. Drizzle the icing over each square and serve.

Recipe 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/

Nutrition Facts
Pumpkin Magic Cake with a Pumpkin Spice Icing
Amount Per Serving
Calories 257
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: All, Dessert, Fall and Winter Recipes, main posts, Pumpkin

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Comments

  1. Averie @ Averie Cooks says

    September 3, 2013 at 1:03 am

    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!

    Reply
    • foodnessgracious says

      September 3, 2013 at 9:21 am

      Thanks Averie, I appreciate it!!

      Reply
  2. Tieghan says

    September 3, 2013 at 5:34 am

    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!

    Reply
    • foodnessgracious says

      September 3, 2013 at 9:20 am

      Bring on the fall T!

      Reply
  3. Jen @ Savory Simple says

    September 3, 2013 at 5:43 am

    These look AMAZING. That is all.

    Reply
    • foodnessgracious says

      September 3, 2013 at 9:20 am

      Thanks Jen :)

      Reply
  4. steph@stephsbitebybite says

    September 3, 2013 at 6:51 am

    These look absolutely perfect and needing to be sitting next to my coffee cup!

    Reply
    • foodnessgracious says

      September 3, 2013 at 9:19 am

      Ha! they’d be perfect with coffee Steph!

      Reply
  5. Laura Dembowski says

    September 3, 2013 at 9:10 am

    This is so creative! It looks like decadent heaven.

    Reply
    • foodnessgracious says

      September 3, 2013 at 9:19 am

      Thanks Laura, it’s pretty darn tasty!

      Reply
  6. Tricia @ Saving room for dessert says

    September 3, 2013 at 10:10 am

    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!

    Reply
  7. ashley - baker by nature says

    September 3, 2013 at 10:11 am

    Pure and total magic right here! I looooove these bars!

    Reply
  8. Angie@Angie's Recipes says

    September 3, 2013 at 10:26 am

    These look perfectly moist, dense and beautiful, Gerry.

    Reply
  9. Jackie {Domestic Fits} says

    September 3, 2013 at 6:44 pm

    Yes. Please. I totally want to try and make with with a pumpkin ale.

    Reply
  10. Laura (Tutti Dolci) says

    September 3, 2013 at 10:14 pm

    Now I’m convinced that I must try magic cake – I love your pumpkin version!

    Reply
  11. Lucy says

    September 3, 2013 at 11:16 pm

    These look awesome!

    Reply
  12. Lisa {AuthenticSuburbanGourmet} says

    September 3, 2013 at 11:19 pm

    These look magical indeed! A must make for fall. :-)

    Reply
  13. Chung-Ah | Damn Delicious says

    September 3, 2013 at 11:33 pm

    Magic cake in convenient and portable bar form? Yes please!

    Reply
  14. Kitchen Belleicious says

    September 4, 2013 at 4:27 am

    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

    Reply
  15. Dina says

    September 4, 2013 at 7:55 am

    i must try this magic cake and pumpkin sounds like a great variation for fall.

    Reply
  16. The Café Sucre Farine says

    September 4, 2013 at 8:27 am

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

    Reply
  17. Jamie @ arugulaholic says

    September 4, 2013 at 8:32 am

    WOW. These look incredible.

    Reply
    • foodnessgracious says

      September 5, 2013 at 8:29 am

      Thanks Jamie!

      Reply
  18. Lauren @ Climbing Grier Mountain says

    September 4, 2013 at 9:50 am

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

    Reply
    • foodnessgracious says

      September 5, 2013 at 8:29 am

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

      Reply
  19. Tracy | Peanut Butter and Onion says

    September 4, 2013 at 11:05 am

    Pumpkin and magic, I am intrigued!

    Reply
    • foodnessgracious says

      September 5, 2013 at 8:28 am

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

      Reply
  20. Tessa @ Handle the Heat says

    September 4, 2013 at 11:27 am

    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.

    Reply
    • foodnessgracious says

      September 5, 2013 at 8:27 am

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

      Reply
  21. Div says

    September 4, 2013 at 11:33 am

    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?

    Reply
    • foodnessgracious says

      September 5, 2013 at 8:27 am

      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.

      Reply
    • Melissa says

      September 9, 2013 at 2:10 pm

      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!

      Reply
      • foodnessgracious says

        September 9, 2013 at 3:04 pm

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

        Reply
  22. Des says

    September 4, 2013 at 3:29 pm

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

    Reply
    • foodnessgracious says

      September 5, 2013 at 8:23 am

      Thanks Des!

      Reply
  23. sippitysup says

    September 5, 2013 at 10:05 am

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

    Reply
  24. Emma @ Just Shmying Around says

    September 5, 2013 at 10:24 am

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

    Reply
  25. Gloria - The Ginger Snap Girl says

    September 5, 2013 at 10:50 pm

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

    Reply
  26. ferrell downey says

    September 6, 2013 at 4:29 pm

    Can NOT wait for the apple pie version!

    Reply
  27. ferrell downey says

    September 6, 2013 at 4:30 pm

    Oops…I meant pecan pie!

    Reply
    • foodnessgracious says

      September 9, 2013 at 3:11 pm

      I’m working on it Ferrell :)

      Reply
  28. Kristy says

    September 8, 2013 at 7:03 pm

    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!

    Reply
    • foodnessgracious says

      September 9, 2013 at 3:10 pm

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

      Reply
  29. Heather says

    September 10, 2013 at 4:48 pm

    Could I double this and use a 9×13?

    Reply
  30. Judy U. says

    September 11, 2013 at 7:08 am

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

    Reply
    • foodnessgracious says

      September 11, 2013 at 8:27 am

      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!

      Reply
  31. jmjouras says

    September 11, 2013 at 9:33 am

    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!

    Reply
    • foodnessgracious says

      September 11, 2013 at 8:32 pm

      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?

      Reply
    • jmjouras says

      September 12, 2013 at 8:26 am

      Thanks!

      Reply
  32. Melissa says

    September 15, 2013 at 11:22 am

    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.

    Reply
    • foodnessgracious says

      September 15, 2013 at 9:21 pm

      Good to know Melissa!Thanks..

      Reply
  33. Peter @ Feed Your Soul Too says

    September 20, 2013 at 3:49 pm

    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

    Reply
    • foodnessgracious says

      September 23, 2013 at 10:19 am

      Thanks Peter!

      Reply
  34. Jessi says

    September 22, 2013 at 10:26 am

    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!!!

    Reply
  35. ~LaLonne says

    November 14, 2013 at 5:44 pm

    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

    Reply
    • foodnessgracious says

      November 14, 2013 at 10:46 pm

      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!

      Reply
  36. xrenx* says

    May 11, 2014 at 12:58 pm

    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!

    Reply
    • foodnessgracious says

      May 12, 2014 at 10:39 am

      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!

      Reply
  37. Emily at AllFreeCasseroleRecipes says

    July 25, 2014 at 2:07 pm

    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.

    Reply
  38. natalie @ wee eats says

    September 10, 2014 at 7:50 am

    can’t…. stop…. drooling….

    Reply
  39. Rebecca says

    September 29, 2014 at 11:45 am

    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.

    Reply
    • foodnessgracious says

      September 29, 2014 at 12:52 pm

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

      Reply
  40. Alice @ Hip Foodie Mom says

    October 4, 2014 at 10:53 am

    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!

    Reply
  41. cristina says

    November 17, 2014 at 6:28 pm

    Wow…just wow. This pumpkin magic cake should be a requirement at every holiday table. Just lovely!

    Reply
  42. foodnessgracious says

    December 3, 2016 at 11:34 am


    Thanks for the feedback everyone!

    Reply
  43. foodnessgracious says

    October 15, 2014 at 8:35 am

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

    Reply

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