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pumpkin custard cake

Pumpkin Custard Cake Displayed on Table
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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!

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

Instructions

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

Find it online: https://grilldrip.com/pumpkin-custard-cake/