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Pumpkin Magic Custard Cake with Caramel Drizzle Recipe

★★★★★

4.5 from 105 reviews
  • Author: Hailey
  • Total Time: 3 hours 20 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Pumpkin Magic Custard Cake is a delightful fall dessert that combines a spiced pumpkin cake base with a creamy custard layer baked right on top. This recipe is finished with a rich homemade caramel sauce that adds a perfect touch of sweetness and decadence, making it an ideal treat for autumn gatherings and holiday celebrations.

Ingredients

Scale

Cake Batter 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

Custard Layer Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract

Caramel Sauce Ingredients

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
  2. Mix Pumpkin Batter: In a large bowl, whisk together pumpkin puree, 1 cup granulated sugar, and 1 cup evaporated milk until smoothly combined.
  3. Add Butter, Eggs, and Vanilla: Pour in melted unsalted butter and mix well. Add eggs one at a time, whisking thoroughly after each. Stir in 1 teaspoon vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, cinnamon, ginger, cloves, and salt for the dry mixture.
  5. Mix Dry Into Wet Ingredients: Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed or by hand until just combined without overmixing.
  6. Prepare Custard Mixture: In another bowl, whisk together sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth and uniform.
  7. Assemble Cake: Pour the pumpkin cake batter into the prepared pan, spreading it evenly. Then, gently pour the custard mixture over the batter carefully to avoid mixing.
  8. Bake the Cake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the cake tops browning too quickly, tent with aluminum foil.
  9. Cool Cake: Remove from oven and let the cake cool completely on a wire rack while still in the pan.
  10. Chill: Cover and refrigerate the cake for at least 2 hours or preferably overnight to allow the custard to set and flavors to meld.
  11. Make the Caramel Sauce: In a medium saucepan, combine sugar and water over medium heat. Cook without stirring until sugar dissolves and caramelizes to a deep amber color, about 5-7 minutes.
  12. Add Butter to Caramel: Remove from heat and whisk in butter carefully, mixing until melted and combined.
  13. Add Cream: Slowly whisk in heavy cream. Return to low heat and cook, stirring constantly, until the sauce is smooth and creamy, about 1-2 minutes.
  14. Season Caramel: Stir in a pinch of salt and let the caramel sauce cool slightly.
  15. Serve Cake: Cut the chilled cake into squares, drizzle generously with the warm caramel sauce.
  16. Optional Garnishes: Garnish with a light dusting of cinnamon, whipped cream, or chopped pecans for added flavor and texture.
  17. Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Keep caramel sauce stored separately at room temperature for up to 1 week.

Notes

  • Do not overmix the batter to ensure a tender cake texture.
  • If your top browns too fast during baking, tent with foil to prevent burning.
  • Chilling the cake overnight improves the custard’s set and flavor development.
  • Use fresh spices for the best aromatic flavor.
  • For a nut-free version, omit garnishing with pecans.
  • The caramel sauce can be reheated gently before serving, if desired.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin custard cake, fall dessert, pumpkin cake recipe, custard cake, caramel sauce dessert, autumn recipes, holiday dessert

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