This is the kind of cake you pack for a weekend trip and slice on a rest stop picnic table. It’s tender, warmly spiced, and has a creamy custard layer that settles right into the pumpkin batter as it bakes. The texture is soft but sturdy enough for a lunchbox or a road trip.
It tastes like fall comfort without being heavy, and it keeps its shape beautifully. If you like pumpkin pie and custard, this brings the best of both in one easy, travel-friendly cake.
What Makes This Special
- Two-in-one texture: A silky custard settles through the spiced pumpkin batter, giving you creamy pockets in every slice.
- Travel-ready: It’s moist but not messy, and it slices cleanly, making it ideal for sharing on the go.
- No fussy layers: The custard and pumpkin bake together in one pan. No separate assembly, no water bath.
- Comforting flavor: Warm spices, real pumpkin, and vanilla custard make it taste like the holidays without the fuss.
- Make-ahead friendly: It tastes even better on day two when the flavors meld.
Ingredients
- For the Pumpkin Batter
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) neutral oil (canola, grapeseed, or light olive)
- 1/3 cup (80 ml) milk
- 1 teaspoon vanilla extract
- For the Custard
- 1 1/4 cups (300 ml) whole milk or half-and-half
- 2 large eggs
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Toppings
- 2 tablespoons turbinado sugar for crunch
- Powdered sugar for dusting
- Toasted pepitas for garnish
How to Make It
- Prep the pan and oven: Heat the oven to 350°F (175°C).
Line a 9-inch square pan or 9×5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
- Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix wet ingredients: In a large bowl, whisk sugars and eggs until slightly thick and glossy, about 30 seconds. Add pumpkin puree, oil, milk, and vanilla.
Whisk until smooth.
- Combine: Add the dry ingredients to the pumpkin mixture. Stir gently just until no dry streaks remain. Don’t overmix.
- Make the custard: In a separate bowl, whisk milk, eggs, sugar, cornstarch, vanilla, and a pinch of salt until smooth and lump-free.
- Fill the pan: Pour the pumpkin batter into the prepared pan and level the top.
Slowly pour the custard over the batter. It will look like it sits on top—during baking, it nestles in beautifully.
- Add crunch (optional): Sprinkle turbinado sugar on top for a delicate crust.
- Bake: Place on the center rack and bake 45–55 minutes (square pan) or 55–65 minutes (loaf pan). The center should be set with a slight jiggle, and a toothpick inserted off-center should come out with a few moist crumbs, not wet batter.
- Cool: Let cool in the pan for 20 minutes, then lift out with the parchment to a rack.
Cool completely before slicing. The custard firms as it cools.
- Finish: Dust with powdered sugar or scatter toasted pepitas before serving, if you like.
Keeping It Fresh
- Room temperature: Store tightly wrapped for up to 24 hours. Great for next-day travel.
- Refrigerate: Because of the custard, refrigerate for longer storage, up to 4 days.
Bring to room temperature for the best texture.
- Freeze: Slice, wrap each piece, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for about an hour.
- Pack smart: For trips, place slices in a rigid container with parchment between layers to prevent squishing.
Health Benefits
- Pumpkin power: Pumpkin is rich in beta-carotene, which the body converts to vitamin A for eye and skin health.
- Reasonable sweetness: Balanced sugars keep the cake tender without being cloying. You can reduce sugar slightly if you prefer.
- Spices with perks: Cinnamon and ginger offer antioxidants and a warm flavor that reduces the need for extra sweetening.
- Calcium from custard: Milk and eggs add protein and calcium, making this more satisfying than a standard snack cake.
Common Mistakes to Avoid
- Using pumpkin pie filling: It’s pre-sweetened and spiced, which throws off the balance.
Use pure pumpkin puree.
- Skipping the cornstarch in the custard: It helps the custard set neatly in the cake, so it travels well.
- Overmixing the batter: This can make the cake tough. Stir just until combined.
- Cutting too soon: The custard needs time to firm up. Cool completely for clean slices.
- Overbaking: If it’s dry, you’ve gone too far.
Look for set edges and a gentle jiggle in the center.
Alternatives
- Dairy-free: Use almond or oat milk in both batter and custard. Add 1 extra teaspoon cornstarch to the custard for stability.
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend with xanthan gum. Let the batter rest 10 minutes before baking.
- Less sugar: Reduce each sugar in the batter by 2 tablespoons.
Keep custard sugar as written for structure.
- Spice swap: Replace cinnamon-ginger-nutmeg with 2 1/2 teaspoons pumpkin pie spice.
- Pan options: Bake in a 9-inch round springform pan for easy release. Start checking for doneness at 45 minutes.
- Add-ins: Stir in 1/2 cup chocolate chips or toasted walnuts to the batter. Keep them light to avoid sinking.
FAQ
Can I make this a day ahead?
Yes.
In fact, it’s even better on day two. The custard settles, the spices bloom, and the slices hold together beautifully.
Do I need a water bath for the custard?
No. The cornstarch and the moisture from the pumpkin keep the custard creamy without a water bath.
Just avoid overbaking.
How do I know when it’s done?
The edges will be set and lightly golden, and the center will have a soft jiggle. A toothpick inserted about 1 inch from the edge should come out with moist crumbs.
Can I use canned evaporated milk?
You can. Replace the milk in the custard with evaporated milk for a richer, more caramel-like flavor.
Skip adding extra sugar.
What if my custard sank to the bottom?
Some settling is normal. If it all sinks, the batter may have been too thin. Next time, measure milk carefully and avoid overmixing.
Can I bake this as muffins?
Yes.
Line a muffin tin and fill cups about 2/3 with batter, then spoon custard on top. Bake 18–22 minutes, watching for a gentle jiggle and set edges.
Is fresh pumpkin better than canned?
Canned pumpkin is consistent and easy. If using fresh, roast and puree, then blot excess moisture so the batter isn’t too wet.
How do I prevent a soggy bottom?
Use a light-colored metal pan, bake on the center rack, and cool on a wire rack.
If your oven runs cool, extend baking a few minutes.
Final Thoughts
Travelling Custard Pumpkin Cake brings comfort and convenience together in one pan. It’s a soft, spiced cake with a creamy heart that slices cleanly and packs well. Keep a few slices wrapped in the fridge for quick breakfasts, road snacks, or a cozy mid-afternoon treat.
Simple to make, easy to share, and happily at home in any season—this is a keeper.