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Pumpkin Magic Custard Cake with Caramel Topping Recipe

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4.5 from 62 reviews

Pumpkin Magic Custard Cake is a delightful fall dessert featuring a rich pumpkin cake layer topped with a smooth and creamy custard, all drizzled with a homemade caramel sauce. This layered cake combines warm spices and luscious textures, making it perfect for autumn gatherings or holiday celebrations.

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 Mixture

  • 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

  1. Preheat the Oven: Set 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, granulated sugar, and evaporated milk until smooth and combined.
  3. Add Butter and Eggs: Pour in the melted butter and whisk well. Add eggs one at a time, whisking thoroughly after each addition, then add vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, cinnamon, ginger, cloves, and salt.
  5. Incorporate Dry to Wet: Gradually add dry ingredients to the wet pumpkin mixture using a low-speed mixer or by hand just until combined; avoid overmixing to keep the texture tender.
  6. Prepare Custard Mixture: In another bowl, whisk sweetened condensed milk, evaporated milk, eggs, and vanilla extract until fully smooth.
  7. Pour Cake Batter: Spread the pumpkin cake batter evenly into the prepared baking pan.
  8. Add Custard Layer: Gently pour the custard mixture over the cake batter layer in the pan.
  9. Bake the Cake: Bake for 50-60 minutes until a toothpick inserted near the center comes out clean. If the top browns too quickly, tent with foil to prevent burning.
  10. Cool the Cake: Remove from oven and allow the cake to cool completely in the pan on a wire rack.
  11. Chill for Best Results: Cover the cooled cake and refrigerate for at least 2 hours or overnight to set flavors and texture.
  12. Make Caramel Sauce: In a medium saucepan, combine sugar and water. Cook over medium heat without stirring until sugar dissolves and develops a deep amber color, about 5-7 minutes.
  13. Add Butter to Caramel: Remove from heat and carefully whisk in the butter.
  14. Incorporate Cream: Slowly pour in the heavy cream while whisking constantly to prevent lumps.
  15. Finish Caramel: Return the pan to low heat and stir continuously until the sauce is smooth and creamy, about 1-2 minutes.
  16. Season Caramel: Stir in a pinch of salt to enhance flavor.
  17. Cool Caramel: Let the caramel sauce cool slightly before use to thicken.
  18. Serve: Cut the chilled cake into squares and drizzle generously with the caramel sauce.
  19. Garnish: Optionally, garnish with a sprinkle of cinnamon, a dollop of whipped cream, or chopped pecans for extra flavor and presentation.
  20. Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Keep the caramel sauce separately at room temperature for up to 1 week.

Notes

  • Ensure the batter is not overmixed to maintain a light cake texture.
  • If the cake top browns too fast during baking, use foil tenting to prevent burning.
  • The cake must be chilled to allow the custard layer to set properly and enhance the flavor.
  • Use a sharp knife to cut the cake into neat squares after chilling.
  • Caramel sauce can be made in advance and stored separately for convenience.
  • For a nut-free version, omit the chopped pecans garnish.
  • Use fresh spices for the most vibrant flavor.

Keywords: pumpkin custard cake, fall dessert, pumpkin magic cake, homemade caramel sauce, autumn desserts, holiday dessert recipe

Find it online: https://cheflenacooks.com/pumpkin-magic-custard-cake-with-caramel-topping-recipe/