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close up of piece of Pumpkin Magic Cake sitting on top of another

Pumpkin Magic Cake with Vermont Maple Syrup Icing

  • Author: Carlos Leo
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 8 1x


Pumpkin Magic Cake, or custard cake, with Vermont Maple Syrup Icing. This is an easy recipe for a moist and soft cake. Great alternative dessert for Thanksgiving Dinner.



For the Cake:

  • ½ cup unsalted butter
  • 4 egg yolks
  • 1¼ cups powdered sugar
  • 3/4 cup flour
  • 1/4 cup almond flour
  • 2 teaSpoons vanilla extract
  • 1 cups milk
  • 1/2 cup coconut Milk
  • 1 cup pumpkin, canned
  • 2½ TableSpoons pumpkin pie spice
  • 1/2 teaSpoon cardamom
  • 1 teaSpoon cinnamon
  • 1/4 teaSpoon ground clove
  • 2 egg whites

For The Glaze Topping


  1. Preheat the oven to 325F degrees.
  2. Butter an 8 x 8 cake pan and line with parchment paper, set aside.
  3. Melt the butter and set aside.
  4. Beat the egg yolks and powdered sugar until pale and light, about 6 minutes.
  5. Add the melted butter and combine.
  6. Add the flour and mix until there are not any lumps.
  7. Beat in the coconut milk, milk and vanilla.
  8. Add the pumpkin puree, pumpkin pie spice, cardamom, clove and cinnamon. Whisk until smooth.
  9. In another bowl whip the two egg whites until they form stiff peaks.
  10. Slowly add the egg whites, whisking gently until smooth.
  11. Pour the batter into the prepared pan.
  12. Set the pan on a baking tray and bake for about 50 minutes. The top will still be a little jiggly but will set upon cooling.
  13. Cool before slicing into small squares and drizzling with the Vermont Maple Syrup Glaze.

For The Glaze Topping

  1. Whisk all the ingredients until has a glaze consistency. Add more syrup if need it.



The cake will slice better after being in the refrigerator. It is also best served at room temperature.

  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1
  • Calories: 291
  • Sugar: 18.8 g
  • Sodium: 24.8 mg
  • Fat: 16.3 g
  • Saturated Fat: 9.7 g
  • Carbohydrates: 33.1 g
  • Fiber: 1.9 g
  • Protein: 4.5 g
  • Cholesterol: 50.3 mg
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