Can I use canned pumpkin for this recipe?

Absolutely! Just make sure you're grabbing plain pumpkin puree (not pumpkin pie filling, which has added sugar and spices). I love Libby's brand - it's consistently smooth and flavorful. One tip: if your puree seems watery, blot it with a paper towel first to remove excess moisture.

Why didn't my cake form distinct layers?

Oh, I've been there! The most common culprits are: Overmixing after adding the egg whites (you want to keep that airiness!) Using cold ingredients - they don't separate as easily Opening the oven door too early - the magic needs undisturbed heat Don't worry - even if the layers aren't perfect, it'll still taste amazing!

Can I freeze pumpkin magic cake?

You can, but I'll be honest - the texture changes a bit. The custard layer tends to get icier than the others. If you must freeze it, wrap individual slices tightly in plastic wrap, then foil. Thaw overnight in the fridge and eat within a month. But honestly? It's so good fresh that I've never had leftovers to freeze!

How do I know when the cake is done baking?

This was my biggest worry at first! The cake is ready when: The top is golden and springs back lightly when touched The edges are set and pulling away from the pan The center has a slight jiggle - like set gelatin - when you gently shake the pan Remember: it continues cooking as it cools, so that jiggle is crucial!

Can I make this cake gluten-free?

I've had success using a 1:1 gluten-free flour blend! Just make sure it contains xanthan gum. The layers might be slightly less defined, but the flavor is still spot-on. Start checking for doneness about 5 minutes earlier than usual - gluten-free flours sometimes bake faster.

Irresistible Pumpkin Magic Cake With 3 Magical Layers

Description

A delicious and easy pumpkin magic cake with layers of custard, cake, and pumpkin flavor.

Ingredients

4 eggs
1 cup sugar
1/2 cup unsalted butter, melted
1 tsp vanilla extract
3/4 cup all-purpose flour
2 cups milk, lukewarm
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (160°C). Grease an 8-inch baking dish.
Separate egg yolks and whites. Beat yolks with sugar until light.
Add melted butter and vanilla. Mix well.
Fold in flour until smooth.
Gradually add milk while stirring.
Mix in pumpkin puree, pumpkin pie spice, and salt.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold egg whites into the batter.
Pour batter into the prepared baking dish.
Bake for 45-50 minutes until set but slightly jiggly in the center.
Let cool completely before slicing.

Notes

Use room temperature eggs for best results.
Do not overmix after adding egg whites.
Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American