Pumpkin Magic Cake – a delicious recipe with Butter, Eggs, Confectioners Sugar, Water, Flour, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Butter an 8 x 8 cake pan, set aside.
2
Melt the butter and set aside. Whip the egg whites to stiff peaks.
3
Beat the egg yolks and sugar until pale and light, about 5-6 minutes. Mix in the melted butter and water and combine. Add the flour, mixing well to break down any lumps. Beat in the milk and vanilla.
4
Add the pumpkin and pumpkin spice and whisk until smooth. Slowly add the egg whites 1/2 at a time, whisking gently until smooth.
5
Pour the batter into the prepared pan. Set the pan on a baking tray and bake for about 45-50 minutes. The top will still be a little jiggly but will set upon cooling.
6
Cool completely before slicing into squares and dusting with some more confectioners sugar.
7
Recipe adapted from White On Rice Couple.
631
kcal
Calories
37
g
Fat
55
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, 4 Eggs, Separated, 1-1/4 cup Confectioners Sugar, 1 Tablespoon Water, and more.
Yes, Pumpkin Magic Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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