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Pumpkin Magic Cake with Maple Cinnamon Whipped Cream

Pumpkin Magic Cake with Maple Cinnamon Whipped Cream

Name: Pumpkin Magic Cake with Maple Cinnamon Whipped Cream
Prep time: 25 min
Cook time: 50 min
Total time: 105 min
Yield: 1 8-inch cake
Ingredients: 1 cup all-purpose flour; 2 tablespoons pumpkin pie spice; 1 teaspoon sea salt; 1 teaspoon ground cinnamon; 1 ½ cups lukewarm milk; 1 cup canned pumpkin; 2 teaspoons vanilla extract; 4 eggs, at room temperature, separated; 1 cup white sugar; ¼ cup brown sugar; 1 tablespoon water; ½ cup unsalted butter, melted; 1 teaspoon cream of tartar; 1 ¼ cups heavy whipping cream; ¼ cup maple syrup; ½ teaspoon ground cinnamon; 1 pinch sea salt

Rating: 4.1 stars

20 Ratings
16 Reviews
8 Photos

This magical confection is part pudding, part cake, entirely delicious.

By Julie Hubert

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Recipe Summary

prep:

25 mins

cook:

50 mins

additional:

30 mins

total:

1 hr 45 mins

Servings:

Yield:

1 8-inch cake

Nutrition Info

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.

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Step 2

Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
Step 3

Combine milk, pumpkin, and vanilla extract in a bowl.
Step 4

Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
Step 5

Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
Step 6

Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
Step 7

Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

Nutrition Facts

Per Serving:

457 calories; protein 6.8g 14% DV; carbohydrates 51.4g 17% DV; fat 25.9g 40% DV; cholesterol 158.3mg 53% DV; sodium 362.2mg 15% DV. Full Nutrition

Reviews (16)

Most helpful positive review

Maggie

11/05/2017

This “cake” is more the texture of a dry pudding. I thought as I was making it that there was just too much spice for an 8X8 cake but really there’s not- the spices are just right! I did use a 9” springform pan, greased the sides and used parchment paper on the bottom which worked out very well. I was able to easily move the cake to a decorative plate. The maple and cinnamon whipped cream is absolutely the perfect topper for this dessert. I did add a whipped cream stabilizer as there are just two of us and we won’t finish it in one sitting. Thanks for sharing- it’s a keeper! Read More

Helpful

(17)

Most helpful critical review

RitaM

03/17/2018

Great texture and taste was pretty good. Nice pumpkin flavor. Only gave it a 3 stars because I thought it was a lot of work. It got a lot of dishes dirty and I am super lazy. Mix the pumpkin with milk in a separate bowl? Why? I followed the directions exactly but if i did make it again I would not get so many bowls dirty. Like I said it has a really nice texture and - the topping was amazing. Read More

Helpful

(15)

20 Ratings

5 star values: 11
4 star values: 3
3 star values: 4
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Maggie

11/05/2017

Helpful

(17)

RitaM

03/17/2018

Helpful

(15)

Nancy Beum

01/04/2018

I love pumpkin and have tried loads of different recipes over the years but this is the best one yet. I used buckwheat flour instead of all purpose flour and it still was the best pumpkin cake/pudding I've ever made or eaten and the icing is easy and has such wonderful flavours to accompany the cake. I love this recipe! And look forward to making it again. Read More

Helpful

(8)

katt

11/24/2017

Made this for Thanksgiving. Was a big hit! Everyone loved it. Read More

Helpful

(4)

Yoly

04/21/2018

This is not a 'Magic Cake' since it did not separate into 3 layers as you can see in my photo. Did not care for it and will not make again. Read More

Helpful

(3)

Alexia Childress

06/21/2019

Friends this is the best dessert I have ever tried! I made this as a little surprise for the man of my dreams Talking about it has my mouth watering and Taste buds going crazy. It came out so good I finished the entire batch before anyone got home. I made it again the second night and didn t have any until after dinner. It was so good! Do yourself a favor and make this. You will be a hero. I m resting my feet right now while my family washes the dishes. That s right ladies and gentlemen they said it was so good I could rest while they cleaned. I m a lucky woman! Read More

Helpful

(1)

Cyndi-RD

11/16/2019

I hate to say this but I would not make it again. It was disappointing. The color was unappetizing not like pumpkin pie filling at all....kind of dark and almost gray. The maple whipped cream really does help it a lot. I just didn t like the texture of this cake. The taste was not bad but not good enough to make again. I made it mostly as written except I did not whip up egg whites and fold in. I followed someone else s advice on beating the whole eggs together in the batter. I didn t think that would matter as pumpkin pie filling uses the whole egg as well and is a custard. My husband liked it ok but did not rave about it either. Oh well you try some and some are good and some are not. I m going to try some pumpkin bars next. Fingers crossed. Read More

Helpful

(1)

Jenny Lee

05/31/2020

Made as directed. Tasty, but too sweet. I would cut back on the sugars next time. Read More

Aaron A

10/25/2020

I am not sure whether mine turned out right. I made exactly as written and it seemed to have the right look after baking 50 mins. But when I sliced the inside was still a bit runny like undercooked. It tasted OK but a lot of work to make and it’s almost like it doesn’t know what it is. Runny like pudding but then kinda cakey but not really. Just strange. Don’t think I will make again since even the author doesnt have a pic of how its supposed to be. Read More

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Nutritional Information

Pumpkin Magic Cake with Maple Cinnamon Whipped Cream

Servings Per Recipe: 9
Calories: 457.3

% Daily Value *

protein: 14 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 40 %

saturated fat: 77 %

cholesterol: 53 %

vitamin a iu: 105 %

niacin equivalents: 19 %

vitamin b6: 5 %

vitamin c: 3 %

folate: 11 %

calcium: 12 %

iron: 26 %

magnesium: 10 %

potassium: 8 %

sodium: 15 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.