Pumpkin Magic Cake with Maple Cinnamon Whipped Cream

4.2
(21)
17 Reviews
12 Photos

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

Submitted by Julie Hubert
Published on June 19, 2020
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Prep Time:
25 mins
Cook Time:
50 mins
Additional Time:
30 mins
Total Time:
1 hr 45 mins
Servings:
9
Yield:
1 8-inch cake
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Ingredients

Original recipe (1X) yields 9 servings

  • 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

Maple Cinnamon Whipped Cream:

  • 1 ¼ cups heavy whipping cream

  • ¼ cup maple syrup

  • ½ teaspoon ground cinnamon

  • 1 pinch sea salt

Directions

  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.

66 home cooks made it!

Nutrition Facts (per serving)

457 Calories
26g Fat
51g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 457
% Daily Value *
Total Fat 26g 33%
Saturated Fat 15g 77%
Cholesterol 158mg 53%
Sodium 362mg 16%
Total Carbohydrate 51g 19%
Dietary Fiber 2g 6%
Total Sugars 37g
Protein 7g 14%
Vitamin C 2mg 2%
Calcium 117mg 9%
Iron 5mg 26%
Potassium 284mg 6%

* 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.