Hey there, fellow food lovers! Nyla here, ready to whisk you away on another delicious flavor adventure. This time, we’re diving headfirst into a dessert that’s been making my taste buds do the tango: pumpkin custard cake.

I’m talking about a dessert that’s part pumpkin pie, part dreamy custard, and all kinds of amazing. It’s like a warm hug on a plate, perfect for cozy nights and making everyday meals feel extra special. I originally got inspired to get creative with our family’s favorite pumpkin pie recipe. I had a vision of a dessert with a soft, custard texture combined with the flavor of pumpkin and warm fall spices.

I tweaked and tested until I achieved the perfect balance of creamy and comforting flavors. You could say I was on a mission. My goal was to create a dessert that’s impressive enough for company but simple enough for a weeknight treat. And oh boy, did this pumpkin custard cake become a bold flavor winner!

I’m absolutely thrilled to share this recipe with you. It’s a comforting twist on a classic. It will turn any meal into something special.

Imagine the looks on your friends’ faces when they taste this creamy, dreamy creation. They’ll be begging for the recipe!

This pumpkin custard cake is more than just a dessert. It’s an experience! It’s the kind of dish that brings people together and creates lasting memories.

So, are you ready to join me in the kitchen? Let’s make some magic happen with this incredible pumpkin custard cake!

INGREDIENTS You Need

This pumpkin custard cake ingredient list is all about bold flavors that actually work together! Each ingredient plays a vital role in creating a creamy, spiced, and utterly irresistible dessert. Don’t worry, you can grab most of these during your normal shopping trip!

Here’s what you’ll need to whip up this delightful treat:

1 (15-ounce) can pumpkin puree: The star of the show, providing that classic pumpkin flavor and moist texture.
1 cup granulated sugar: For sweetness, of course! Feel free to reduce slightly if you prefer a less sweet pumpkin custard cake.
1 teaspoon ground cinnamon: Adds warmth and that signature fall spice flavor.
1/2 teaspoon ground ginger: A little zing to complement the cinnamon.
1/4 teaspoon ground cloves: A touch of spice complexity.
1/4 teaspoon ground nutmeg: A nutty warmth that ties everything together.
1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 (12-ounce) can evaporated milk: Creates the creamy custard base. Don’t skimp on this!
2 large eggs: Bind the ingredients and add richness.
1 teaspoon vanilla extract: Enhances all the flavors. This pumpkin custard cake gets its amazing taste from high quality vanilla.
1 box (15.25 ounces) yellow cake mix: Provides the cake layer and makes this recipe super easy. For an extra kick, I love adding spice cake mix instead to my pumpkin custard cake.
1 cup melted butter: Adds richness and moisture to the cake layer. You can use salted or unsalted, depending on your preference.

Pumpkin custard cake ingredients displayed on a white marble surface

Ingredient Swaps and Storage Tips:

No worries if you don’t have evaporated milk. I use whole milk with a tablespoon of cornstarch mixed in all the time in my pumpkin custard cake. It works like a charm!

For a gluten-free version, use your favorite gluten-free yellow cake mix. The rest of the ingredients are naturally gluten-free. Store your pumpkin custard cake leftovers in the refrigerator for up to 3 days. Cover it tightly to prevent it from drying out.

Let’s Make Some!

Ready to dive into the delicious magic of making this pumpkin custard cake? Let’s get started! This is my favorite part – watch the magic happen!

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish. I like to use a baking spray with flour already mixed in for extra insurance.
In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt. Make sure there are no lumps and everything is well combined. This is where the magic starts happening!
Add the evaporated milk, eggs, and vanilla extract to the pumpkin mixture. Whisk until smooth and creamy. This is the custard base that will make this pumpkin custard cake so dreamy.
Pour the pumpkin custard mixture into the prepared baking dish. Spread evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin custard. Don’t stir! This creates the cake layer on top.
Drizzle the melted butter evenly over the cake mix. This will help the cake layer bake to a golden brown perfection.
Bake for 50-60 minutes, or until the custard is set and the cake layer is golden brown. A toothpick inserted into the center of the cake layer should come out clean. In my kitchen, this pumpkin custard cake usually takes about 55 minutes.
Let the cake cool completely before serving. This allows the custard to set fully and the flavors to meld together.
Dust with powdered sugar or top with whipped cream, if desired. Get creative and make it your own!

While your pumpkin custard cake is doing its thing, get ready for some amazing aromas! Your kitchen will smell like a cozy autumn dream.

Don’t worry if your pumpkin custard cake looks a little jiggly when it comes out of the oven. It will continue to set as it cools.

How to Serve Up This!

This pumpkin custard cake is so versatile! There are endless ways to enjoy it. People literally do happy dances when this pumpkin custard cake hits the table with a dollop of whipped cream. I love to enjoy this pumpkin custard cake slightly chilled, straight from the fridge.

Here are some of my favorite serving suggestions:

Whipped cream: A classic topping that adds a light and airy sweetness. For a bold flavor pairing, try brown sugar whipped cream!
Vanilla ice cream: The cold ice cream melts into the warm cake, creating a heavenly combination.
Caramel sauce: Drizzle with caramel sauce for an extra layer of sweetness and richness. A sprinkle of sea salt takes it to the next level.
Pecans or walnuts: Chopped nuts add a delightful crunch and nutty flavor. Toast them for even more flavor!
Cinnamon sugar: A simple dusting of cinnamon sugar adds a touch of sweetness and spice.

This pumpkin custard cake is perfect for those weeknight dinners that need to be special! It’s also a crowd-pleaser for potlucks, game nights, and holiday gatherings. The presentation ideas are endless. Dust with powdered sugar in a festive pattern or arrange fresh berries on top for a pop of color.

Leftover Transformations:

Don’t let any of this deliciousness go to waste! Use leftover pumpkin custard cake to make parfaits. Layer it with yogurt and granola for a quick and easy breakfast or snack.

For a fusion variation, try serving this cake with a scoop of Thai coconut ice cream. Check out this recipe for Thai Pumpkin Custard. For more fall-inspired recipes, take a look at these Butternut Squash Pancakes.

FAQs:

Got questions about making this pumpkin custard cake? Don’t worry, I’ve got answers! I’ve experimented with this recipe countless times, and I’m here to share my discoveries with you.

Q: Will kitchen newbies succeed with this pumpkin custard cake?

A: Absolutely! This recipe is super easy and straightforward. The cake mix shortcut makes it practically foolproof. I promise, even if you’re a beginner, you can totally nail this pumpkin custard cake!

Q: What if I mess up my pumpkin custard cake? (Spoiler: it’ll still taste incredible!)

A: Honestly, it’s hard to mess this one up. Even if the cake layer isn’t perfectly even, or the custard is a little jiggly, it will still taste amazing. Trust me, any “mistakes” will just add to its charm.

Q: How can I prep this pumpkin custard cake for busy weeknights?

A: You can mix the pumpkin custard mixture ahead of time and store it in the fridge. Then, just pour it into the baking dish, top with the cake mix and butter, and bake when you’re ready. This will save you precious time on busy weeknights.

Q: Can I use a different type of cake mix?

A: Definitely! Spice cake mix is a fantastic alternative for even more fall flavor. Chocolate cake mix would also be delicious. Get creative and experiment with your favorite flavors!

Q: Can I make this pumpkin custard cake in a different size pan?

A: You can, but you may need to adjust the baking time. A smaller pan will require a longer baking time, and a larger pan will require a shorter baking time. Keep an eye on it and bake until the custard is set and the cake layer is golden brown.

Q: Can I freeze this pumpkin custard cake?

A: Yes, you can freeze it, but the texture of the custard may change slightly. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: My cake layer is browning too quickly. What should I do?

A: Tent the baking dish with foil to prevent the cake layer from burning. This will allow the custard to continue to set without the cake layer getting too dark.

This pumpkin custard cake is very similar to another version of pumpkin custard cake from another recipe. Also here is another pumpkin custard cake idea.

CONCLUSION:

This pumpkin custard cake brings me so much joy because it’s the perfect combination of comfort and flavor. It’s a dish that I know will always be a crowd-pleaser, and it’s so easy to make! I love how it transforms a simple cake mix into something truly special.

Here are My pumpkin custard cake Flavor Secrets:

Don’t be afraid to experiment with spices. Add a pinch of cardamom or allspice for a unique twist.
Use high-quality vanilla extract. It makes a big difference in the overall flavor.
Let the cake cool completely before serving. This allows the custard to set fully and the flavors to meld together.

Here are a few delicious pumpkin custard cake variations I’ve tested:

Chocolate Chip Pumpkin Custard Cake: Add 1 cup of chocolate chips to the pumpkin custard mixture.
Pecan Pumpkin Custard Cake: Sprinkle 1 cup of chopped pecans over the cake mix before drizzling with butter.
Gingerbread Pumpkin Custard Cake: Use gingerbread cake mix instead of yellow cake mix.

The chocolate chip version is perfect for a casual weeknight treat. The pecan version is great for Thanksgiving or other holiday gatherings. And the gingerbread version is ideal for Christmas!

I’m so excited for you to try this pumpkin custard cake! Trust your taste buds, get creative, and have fun in the kitchen. I can’t wait to hear about your cooking adventures!

This pumpkin custard cake reminds me of another bold flavor favorite, my Hawaiian Pineapple Carrot Cream Cake. If you’re loving this comfort food twist, you’ll go crazy for my Vegan Apple Crumble Cheesecake! This spiced pumpkin custard cake will be a new favorite for you.

pumpkin custard cake

Print Recipe

This Pumpkin Custard Cake combines the best of both worlds: a moist pumpkin cake and a creamy, decadent custard. It’s the perfect fall dessert, easy to make and sure to impress!

Author: Nyla
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup milk

Custard

3 large eggs
1/2 cup granulated sugar
2 cups milk
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir in pumpkin puree and milk until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour batter into the prepared baking pan.
For the Custard: In a medium bowl, whisk together eggs, sugar, milk, vanilla extract, and salt.
Gently pour the custard mixture over the cake batter in the pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The custard will still be slightly jiggly.
Let cool completely before cutting into squares and serving.

Notes

Serve chilled or at room temperature. A dusting of powdered sugar or a dollop of whipped cream makes a delightful addition.