The Best Impossible Pumpkin Custard Cake Recipe
Discover the magic of our Impossible Pumpkin Custard Cake recipe, courtesy of Chef Bryan Woolley. This mouthwatering dessert combines the goodness of chocolate cake with a velvety pumpkin custard. Get ready to tantalize your taste buds with every bite. Let’s dive into the recipe!
Ingredients
1 box of chocolate cake mix
1 can of evaporated milk
1 can of sweetened condensed milk
4 oz of cream cheese
5 eggs
1 tbsp of vanilla extract
1/2 cup of pumpkin puree
2 tsp of pumpkin pie spice
1 cup of sugar
Vegetable oil (for greasing)
Cooking spray (for greasing)
Instructions
1
Begin by preheating your oven to 320 degrees Fahrenheit (160 degrees Celsius).
2
In a large mixing bowl, prepare the chocolate cake mix according to the instructions on the box. Set it aside for now.
3
In your blender, combine the evaporated milk, sweetened condensed milk, cream cheese, eggs, vanilla extract, pumpkin puree, and pumpkin pie spice. Blend until you have a smooth custard mixture.
4
Liberally spray a bundt pan with cooking spray to prevent sticking.
5
In a separate saucepan, melt the sugar over low heat until it turns into a liquid caramel. Carefully pour this caramel into the prepared bundt pan, swirling the pan slightly to evenly coat the bottom.
6
Spoon the chocolate cake mix into the bundt pan on top of the caramel layer.
7
Slowly pour the custard mixture over the cake mix, using a large spatula to disperse it evenly. Be sure not to pour it directly onto the cake mix.
8
Place the bundt pan into a larger cake pan and pour hot water into the larger pan until it reaches halfway up the sides of the bundt pan. This is known as a bain-marie, and it helps ensure a creamy texture.
9
Lightly spray a sheet of foil with cooking spray and tightly cover the top of the bundt pan.
10
Carefully transfer the bain-marie setup into your preheated oven. Bake for 90 minutes.
11
Remove the cake from the oven and do a simple toothpick test to make sure it's cooked through. Adjust cooking time if needed. When fully cooked, allow it to cool completely. Once cooled, refrigerate it for several hours to chill thoroughly.
12
To serve, invert the cake onto a platter, and get ready to savor the irresistible flavor of your Impossible Pumpkin Custard Cake.
Tags:
#BainMarieBaking#BundtCakeRecipe#ChefBryanWoolleyRecipe#ChocolateDessert#DeliciousCakes#EasyDesserts#FallFlavors#HomemadeDessert#ImpossibleCake#PumpkinCustardCake#SweetTreatsChefBryan
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