When fall rolls around, I stock up on the jumbo cans of pumpkin.
None of the recipes I make call for 28 ounces of pumpkin, so I always have some leftover pumpkin puree in the fridge.
And since I have that extra pumpkin puree, I end up making a lot of recipes that call for less than a can of pumpkin – like this Pumpkin Magic Cake.Now, if you’ve never made a magic cake, they’re pretty cool.
You put one batter in, and the cake separates into layers of cake and a thick, pie-like custard as it bakes.Not only is it great for using up extra pumpkin, but it also solves the Thanksgiving pumpkin pie vs. cake dilemma!
If you’ve tried this pumpkin magic cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
More pumpkin recipes!
Pumpkin Magic Cake
- 1/2 c . butter
- 2 c . milk
- 4 large eggs (separated)
- 1/8 tsp . cream of tartar
- 1 3/4 c . powdered sugar
- 1 tsp . vanilla
- 1 tablespoon . + 1 tsp. pumpkin pie spice
- 1 c . pumpkin puree
- 1 c . all-purpose flour
- Powdered sugar (optional)
- Preheat oven to 325 F. Grease a 9x9-inch baking pan; set aside.
- Melt the butter; set aside.
- Heat the milk until it is lukewarm; set aside.
- Beat the egg whites and cream of tartar to stiff peaks. Set aside.
- In a separate large bowl, mix together egg yolks and powdered sugar (will be very thick).
- Whisk in the melted butter, vanilla, and pumpkin pie spice.
- Stir in the flour.
- Whisk in the pumpkin and milk until combined.
- Carefully fold in the egg whites.
- Pour prepared pan, and bake for 40-50 minutes. Cake will look done on top but still be soft in the middle (will jiggle when you gently shake the pan).
- Let the cake cool to room temperature, and then chill until ready to serve.
- Top with a dusting of powdered sugar, if desired.
Slightly adapted from The Gunny Sack.