The Pioneer Woman Tasty Kitchen
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Pumpkin Magic Cake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Creamy and custard-like, this pumpkin spiced magic cake is sure to please as fall comes around!

Adapted from White On Rice Couple.

Ingredients

  • ½ cups Unsalted Butter
  • 4  Eggs, Separated
  • 1-¼ cup Confectioners Sugar
  • 1 Tablespoon Water
  • 1 cup Flour
  • 2 cups Milk
  • 1 teaspoon Vanilla Extract
  • 1 cup Canned Pumpkin
  • 1 Tablespoon Plus 1 Teaspoon Pumpkin Pie Spice

Preparation

Preheat the oven to 325ºF. Butter an 8 x 8 cake pan, set aside.

Melt the butter and set aside. Whip the egg whites to stiff peaks.

Beat the egg yolks and sugar until pale and light, about 5-6 minutes. Mix in the melted butter and water and combine. Add the flour, mixing well to break down any lumps. Beat in the milk and vanilla.

Add the pumpkin and pumpkin spice and whisk until smooth. Slowly add the egg whites 1/2 at a time, whisking gently until smooth.

Pour the batter into the prepared pan. 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.

Cool completely before slicing into squares and dusting with some more confectioners sugar.

Recipe adapted from White On Rice Couple.

2 Comments

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Avatar of Christina Main (Sweet Lavender Bake Shoppe)

Christina Main (Sweet Lavender Bake Shoppe) on 9.11.2013

Yay you!!! So proud!

Avatar of adeline

adeline on 9.6.2013

OOOHH you had me at pumpkin and then custard…can’t get much better.
can’t wait to try this one for sure !!
Thank You for sharing

One Review

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Avatar of rinabeana

rinabeana on 11.6.2013

I will confess that I was drawn in by the name (who doesn’t want a magic cake?). After making it, I don’t really consider it to fall in the cake category. It is a bit magical how the batter separates on baking and you get a custard layer on bottom and a cake-ish layer on top. Even though the dish was completely set after baking, my squares didn’t really retain their shape after cutting. If I make this again, I’ll probably serve it from the baking dish with a spoon.

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