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Description
Create a stunning Pumpkin Magic Cake with ease. This layered dessert features a dense cake base, a creamy custard middle, and a light, airy top layer, perfect for fall gatherings.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 teaspoon pumpkin pie spice
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon vanilla extract
- 8 oz mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the yellow cake mix, pumpkin puree, and pumpkin pie spice.
- In a separate bowl, whisk together egg yolks and granulated sugar until pale and thick. Add melted butter and mix well.
- Gradually add flour to the egg yolk mixture, alternating with milk, until fully incorporated. Stir in vanilla extract.
- In a clean, dry bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the pumpkin mixture in three additions, being careful not to overmix.
- Pour batter into the prepared pan.
- Bake for 50-60 minutes, or until the top is golden brown and the center is slightly jiggly.
- Let cake cool completely in the pan.
- In a medium bowl, whip mascarpone cheese with powdered sugar and cinnamon until smooth.
- Spread the mascarpone whipped cream over the cooled cake.
- Refrigerate for at least 2 hours before serving.
Notes
- Do not overmix the batter after adding egg whites to maintain the separated layers.
- Ensure the egg whites are beaten to stiff peaks for a light and airy top layer.
- Cooling the cake completely is crucial for the layers to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg