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Pumpkin Magic Cake with Maple Cinnamon Whipped Cream

Rated as 4.12 out of 5 Stars
82

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

1 h 45 m servings 457
Original recipe yields 9 servings (1 8-inch cake)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  2. Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
  3. Combine milk, pumpkin, and vanilla extract in a bowl.
  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.
  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.
  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.
  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; 25.9 51.4 6.8 158 362 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 w...

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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...

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 w...

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/p...

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

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.

This dessert is spectacular!!!