Introduction

Pumpkin Magic Custard Cake is a delightful fall dessert that combines a tender pumpkin cake layer with a rich custard topping. Finished with a luscious caramel drizzle, this treat captures all the warm flavors of the season in every bite.

Pumpkin Magic Custard Cake With Caramel Topping Recipe - Recipe Image

Ingredients

1 (15 ounce) can pumpkin puree
1 cup granulated sugar
1 cup evaporated milk
1/2 cup (1 stick) unsalted butter, melted
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
4 large eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon unsalted butter
1/4 cup heavy cream
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together pumpkin puree, 1 cup granulated sugar, and 1 cup evaporated milk until well combined.
Step 3: Pour in melted butter and whisk until incorporated. Add 4 eggs one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, and salt.
Step 5: Gradually add dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Avoid overmixing.
Step 6: In another bowl, whisk together sweetened condensed milk, evaporated milk, 4 eggs, and 1 teaspoon vanilla extract until smooth.
Step 7: Pour the pumpkin cake batter into the prepared baking pan, spreading it evenly.
Step 8: Gently pour the custard mixture over the cake batter.
Step 9: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent the pan with foil if the top browns too quickly.
Step 10: Remove from oven and let cool completely in the pan on a wire rack.
Step 11: Cover and chill in the refrigerator for at least 2 hours or overnight for best flavor and texture.
Step 12: To make the caramel, combine 1/2 cup sugar and 2 tablespoons water in a medium saucepan.
Step 13: Cook over medium heat without stirring until sugar dissolves and turns a deep amber color, about 5-7 minutes.
Step 14: Remove from heat and carefully whisk in 1 tablespoon butter.
Step 15: Slowly pour in 1/4 cup heavy cream, whisking constantly.
Step 16: Return to low heat and cook, stirring constantly, until caramel is smooth and creamy, about 1-2 minutes.
Step 17: Stir in a pinch of salt and let the caramel cool slightly.
Step 18: Drizzle caramel over the cooled cake.
Step 19: Cut cake into squares and serve.
Step 20: Garnish with cinnamon, whipped cream, or chopped pecans if desired.

Tips & Variations

For a nutty crunch, sprinkle chopped pecans or walnuts on top before serving.
Use a mix of pumpkin pie spices or add a touch of nutmeg for extra warmth.
If you prefer a less sweet dessert, reduce the sugar in the batter by 1/4 cup.
Make the caramel sauce ahead and store it separately to keep it fresh and easy to serve.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Keep the caramel sauce in a separate container at room temperature for up to 1 week. Reheat the caramel gently before drizzling if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use cooked and mashed fresh pumpkin. Make sure it’s well drained and has a smooth consistency similar to canned puree for the best results.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to maintain the texture of the cake.

Pumpkin Magic Custard Cake With Caramel Topping Recipe

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★★★★★

5 from 139 reviews

Pumpkin Magic Custard Cake is a delightful fall-themed dessert that combines a moist pumpkin-flavored cake base with a rich custard layer and a luscious homemade caramel topping. This decadent recipe is perfect for autumn gatherings, offering warm spices like cinnamon, ginger, and cloves, and is finished with a creamy caramel drizzle for an indulgent treat.

Author: Stella
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 3 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake and Custard

1 (15 ounce) can pumpkin puree
1 cup granulated sugar
1 cup evaporated milk
1/2 cup (1 stick) unsalted butter, melted
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
4 large eggs (for custard)
1 teaspoon vanilla extract (for custard)

Caramel Topping

1/2 cup granulated sugar
2 tablespoons water
1 tablespoon unsalted butter
1/4 cup heavy cream
Pinch of salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick.
Mix Pumpkin Batter: In a large bowl, whisk together the pumpkin puree, granulated sugar, and evaporated milk until they are fully incorporated.
Add Butter and Eggs: Pour in the melted butter and whisk until combined. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cloves, and salt, ensuring the spices are evenly distributed.
Incorporate Dry into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, blending on low speed or stirring by hand until just combined. Avoid overmixing to maintain cake tenderness.
Prepare Custard Mixture: In another bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth and well combined.
Layer Cake Batter: Pour the pumpkin cake batter evenly into the prepared baking pan and spread it out smoothly.
Add Custard Layer: Gently pour the custard mixture over the cake batter, allowing it to settle evenly without disturbing the base.
Bake: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cover the top with foil if it browns faster than the custard bakes through.
Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before chilling.
Chill: Cover the cooled cake and refrigerate for at least 2 hours or overnight to set the custard and enhance flavor.
Make Caramel Sauce: In a medium saucepan, combine sugar and water. Cook over medium heat without stirring until sugar dissolves and turns a deep amber color (about 5-7 minutes).
Add Butter: Remove from heat and carefully whisk in the butter until fully melted and incorporated.
Add Cream: Slowly pour in the heavy cream while whisking constantly.
Finish Caramel: Return the saucepan to low heat and cook, stirring constantly, until the caramel is smooth and creamy (1-2 minutes).
Season Caramel: Stir in a pinch of salt to balance the sweetness.
Cool Caramel: Allow the caramel to cool slightly before using to drizzle.
Serve: Cut the chilled cake into squares.
Drizzle Caramel: Drizzle the cooled caramel topping generously over the cake squares.
Garnish (Optional): Add a sprinkle of cinnamon, whipped cream, or chopped pecans for extra flavor and presentation.
Store Leftovers: Keep leftover cake covered and refrigerated for up to 3 days, and store caramel separately at room temperature for up to 1 week.

Notes

Make sure not to overmix the cake batter for a tender crumb.
If the cake browns too quickly during baking, cover it loosely with foil to prevent burning.
The custard layer requires chilling to fully set, so plan ahead for refrigeration time.
Be very cautious while making caramel as the sugar syrup becomes extremely hot.
For best flavor, allow the cake to chill overnight before serving.
You can garnish with whipped cream, cinnamon, or nuts to enhance the presentation.
Store caramel separately to maintain the best texture and flavor.

Keywords: pumpkin custard cake, fall dessert, pumpkin cake, caramel topping, autumn dessert, holiday dessert