I had this vanilla custard cake recipe sitting out on the counter for a month.  Every time I would walk past it, that creamy, custardy, photo of the cake called out for me to hurry up and get to baking.

I finally pulled all of my ingredients out of the pantry and decided at the last minute that I wanted to add pumpkin flavor.  Back to the pantry to pull out my trusty pumpkin pudding pie filling.  I use it in so many pumpkin recipes and the flavor never lets me down.

Once the cake came out of the oven and cooled down, I grabbed a fork and dug in…..oh, it was heavenly.  It was not what I was expecting though. I was expecting “custard” with cake, not a wonderful cake that tasted like Flan.  You know, that desert that requires way too much work for this girl.

Pumpkin Custard Cake Recipe ~ It’s Magic!

The trick to making this turn out right is the temperatures of  the ingredients.  You don’t want the butter too hot or too cold. I stuck mine in the microwave for a few seconds until it softened a little and then took it out and set it on the counter while I prepared the rest of the ingredients.  Before you start, go ahead and measure out 2 cups of milk and leave it sitting on the counter.  My butter and milk only set out for about 7 minutes before being used.

Note: The batter will be very liquidy and the cake will still be a slight jiggle in the center when you take it out of the oven. 


  • ½ cup  butter -melted slightly and returned to room temperature
  • 2 cups milk-lukewarm
  • 4 eggs-separated
  • 1¼ cups  powdered sugar
  • 1/2 box or 3 Tablespoons of instant pumpkin pudding & pie filling 3.4 oz  (use more for a more pumpkin taste)
  • 1 Tablespoon water
  • 1 cup  flour
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting


  1. Preheat the oven to 325°F
  2. Lightly grease 8×8 inch baking dish, set aside
  3. Whip the egg whites until stiff peaks form, set aside.
  4. In a separate bowl, beat the egg yolks, pumpkin pudding POWDER (do NOT add milk), and powdered sugar
  5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
  6. Add flour slowly into the batter
  7. Slowly beat in the milk and vanilla extract until well combined – It will be very liquidy
  8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
  9. Pour the batter into the greased pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. It took 50 minutes in my oven.
  10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.




  1. Delores says:

    Wheres the pumpkin in the recipe??? Not listed????

    • admin says:

      Thank you so much for asking!!! You are my hero and I feel so stupid.

      I tried so many variations of vanilla that when I did the final one with the pumpkin, I forgot to put it in the recipe. I used 1/2 box (around 3 tbs) of pumpkin instant pudding. You can add more or less depending on how strong you want the flavor to be. 1/2 gives a nice pumpkin flavor without overpowering but I may dump the entire box the next time I make it. I’m just afraid it’s going to change the texture so I have been a chicken. I’m sure it will still taste amazing.

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