Introduction

Pumpkin Magic Custard Cake is a delightful fall dessert that combines the rich flavors of pumpkin and warm spices with a creamy custard layer. Topped with a luscious homemade caramel sauce, this treat is perfect for cozy gatherings or holiday celebrations.

Pumpkin Magic Custard Cake with Caramel Drizzle 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 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 wet ingredients, mixing gently until just combined. Do not overmix.
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 pan and spread evenly.
Step 8: Gently pour the custard mixture over the cake batter in the pan.
Step 9: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
Step 10: Remove from oven and 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 texture and flavor.
Step 12: To make the caramel sauce, combine 1/2 cup sugar and water in a medium saucepan over medium heat without stirring.
Step 13: Cook until the 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 heavy cream while whisking constantly.
Step 16: Return to low heat and cook, stirring, until smooth and creamy, about 1-2 minutes.
Step 17: Stir in a pinch of salt and let the caramel cool slightly.
Step 18: Cut the chilled cake into squares and drizzle with the warm caramel sauce.
Step 19: Garnish with a sprinkle of cinnamon, whipped cream, or chopped pecans if desired.

Tips & Variations

Use fresh pumpkin puree for a brighter flavor or canned for convenience.
If you prefer a spicier cake, increase the cinnamon and ginger by half a teaspoon each.
For a nutty crunch, add chopped toasted pecans or walnuts to the batter or as a topping.
Cover the cake tightly when chilling to prevent it from absorbing fridge odors.
If you don’t have heavy cream for the caramel, whole milk can work but may result in a thinner sauce.

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 one week. Reheat caramel gently in the microwave or on the stove before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from chilling overnight, as it allows the custard to set fully and the flavors to develop.

What can I use instead of evaporated milk?

You can substitute evaporated milk with regular milk, but the texture may be slightly less creamy. To mimic evaporated milk, gently simmer regular milk to reduce its volume by about half.

Pumpkin Magic Custard Cake with Caramel Drizzle Recipe

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★★★★★

4.8 from 73 reviews

This Pumpkin Magic Custard Cake is a delightful fall dessert featuring a moist pumpkin cake layer topped with a smooth custard, all drizzled with a rich homemade caramel sauce. The aromatic spices and creamy textures make it a perfect seasonal treat to enjoy with family and friends.

Author: Ella
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 3 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

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

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

Caramel Sauce

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

Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Mix wet ingredients for cake: In a large bowl, whisk together pumpkin puree, granulated sugar, and evaporated milk until smooth and well combined.
Add butter and eggs: Pour in melted butter and whisk until incorporated. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, and salt.
Mix dry into wet ingredients: Gradually add dry ingredients to wet ingredients, mixing on low speed or by hand until just combined to avoid overmixing.
Prepare custard mixture: In another bowl, whisk together sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth.
Pour cake batter into pan: Spread the cake batter evenly in the prepared baking pan.
Add custard layer: Gently pour the custard mixture over the cake batter in the pan, allowing it to spread evenly.
Bake the cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
Cool the cake: Remove from oven and let cool completely in the pan on a wire rack.
Chill the cake: Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld and texture to set.
Make caramel sauce: In a medium saucepan, combine sugar and water. Cook over medium heat without stirring until sugar dissolves and turns deep amber, about 5-7 minutes.
Add butter to caramel: Remove from heat and carefully whisk in butter until fully incorporated.
Incorporate heavy cream: Slowly pour in heavy cream while whisking constantly.
Finish caramel sauce: Return to low heat and cook while stirring until caramel is smooth and creamy, about 1-2 minutes. Stir in a pinch of salt.
Cool caramel: Let caramel cool slightly before use.
Serve the cake: Cut the chilled cake into squares, drizzle generously with caramel sauce.
Garnish and enjoy: Optionally garnish with a sprinkle of cinnamon, whipped cream, or chopped pecans for extra flavor and texture.
Store leftovers: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Keep caramel sauce at room temperature in a sealed container for up to 1 week.

Notes

Do not overmix the batter to keep the cake light and tender.
Tenting the cake with foil during baking prevents the top from over-browning.
Chilling the cake enhances the custard’s texture and flavor.
Homemade caramel sauce adds a rich, buttery flavor that complements the pumpkin.
Optional garnishes like whipped cream or pecans add texture and extra taste.
Use canned pumpkin puree, not pumpkin pie filling, for best results.
Make sure to cool the cake completely before adding caramel to avoid melting the topping.

Keywords: Pumpkin custard cake, pumpkin dessert, fall dessert, caramel sauce, baked custard cake, autumn baking