Pumpkin Custard Cake(From 1975 Edition)
A luscious pumpkin custard cake combining moist yellow cake with rich pumpkin flavor, perfect for autumn gatherings and dessert lovers seeking a comforting, flavorful treat.
Ingredients
Instructions
- Grease the bottom only of a 13 x 9-inch pan.
- In a large mixing bowl, combine the dry cake mix, water, and 3 eggs. Blend and beat as directed on the package.
- Pour the batter into the prepared pan.
- In a small mixer bowl, beat the pumpkin and 2 eggs together.
- Pour the pumpkin mixture evenly over the batter in the pan.
- Pour boiling water over the entire mixture.
- Bake at 350°F for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the pumpkin mixture. If you don't have pumpkin pie mix, you can use pure pumpkin puree combined with sugar and spices. Make sure to beat the eggs thoroughly to incorporate air for a fluffier texture. This cake can also be made with gluten-free cake mix for a gluten-free option.
Serving Suggestions
Serve the Pumpkin Custard Cake warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a cup of spiced chai or coffee, making it a delightful dessert for gatherings or holiday celebrations. Consider serving alongside slices of Apple Pie or a side of Potluck Potato Salad for a complete meal experience.
Storage & Reheating
Allow the Pumpkin Custard Cake to cool completely before covering it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 4 days. To reheat, slice individual portions and microwave for about 20-30 seconds or until warmed through, ensuring it retains its custard-like texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Custard Cake(From 1975 Edition) contains roughly 229 calories, with 3g protein, 49g carbohydrates, and 3g fat. It is an excellent source of vitamin A (29% of the Daily Value) and dietary fiber (20% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of pumpkin pie mix?
Yes, you can use fresh pumpkin puree instead of pumpkin pie mix. Just ensure to add sugar, cinnamon, and nutmeg to taste, as pumpkin puree is not sweetened or spiced like the mix. About 1 cup of puree with 1/2 cup of sugar and spices should work well.
What if I don't have a 13 x 9-inch pan?
If you don't have a 13 x 9-inch pan, you can use two 9-inch round cake pans instead. Adjust the baking time to about 25-30 minutes, checking for doneness with a toothpick, since smaller pans will bake faster.
How can I make this recipe dairy-free?
To make the Pumpkin Custard Cake dairy-free, substitute the water with almond milk, coconut milk, or any other non-dairy milk. Ensure that the cake mix you use is also dairy-free, and this delicious dessert can fit into a dairy-free diet without sacrificing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).