pumpkin flan cake
This is a new version of my Chocolate Flan recipe. It's made with pumpkin which I thought would be great for the holidays. I brought it to work today and it was gone within a few minutes. Everybody loved it! I added cream cheese, canned pumpkin, and pumpkin pie spices to the flan mixture. It came out creamier and a little thicker. You could make it without the cream cheese or the pumpkin and just add the pumpkin pie spices and it will be a lighter flan.
Blue Ribbon Recipe
Flan is always delicious and combined with a spice cake it creates a wonderful dessert. The flavors of spiced pumpkin, creamy flan, and caramel are heavenly. It's an elevated fall dessert that would be a beautiful dessert for a special gathering. If you want more caramel, drizzle with extra caramel sauce when serving. You can also decorate with chopped walnuts if desired.
Ingredients For pumpkin flan cake
- CAKE MIX
-
1 boxspice cake mix
-
eggs, per box directions
-
oil, per box directions
-
1 canCoca Cola
-
1 ccanned pumpkin
-
1 1/2 tsppumpkin pie spice
- FLAN MIXTURE
-
12 ozevaporated milk
-
14 ozsweetened condensed milk
-
3 lgeggs
-
1 Tbspvanilla extract
-
4 Tbspcanned pumpkin
-
1 tsppumpkin pie spices
-
4 ozcream cheese
- CARAMEL SAUCE
-
1 1/2 cCajeta (Mexican caramel) or any caramel topping or sauce
How To Make pumpkin flan cake
-
1Cake Mix: Mix the cake according to the directions on the back of the box. Combine cake mix, eggs, and oil per package directions. For the water, substitute with Coca-Cola. Do not use both water and Coke. Mix well. -
2Stir in pumpkin and pumpkin pie spice. Set aside. Preheat the oven to 400 degrees F.
-
3For the flan part, combine evaporated milk, sweetened condensed milk, eggs, vanilla extract, pumpkin, pumpkin pie spice, and cream cheese. Mix with a mixer or in a blender. Mix for 2-3 minutes. You can use up to 5 eggs and 8 oz of cream cheese to make it creamier. Set the flan mixture aside.
-
4For the caramel sauce, spray a Bundt pan with Pam spray.
-
5Pour 1 1/2 cups Cajeta or caramel into the bottom of the Bundt pan.
-
6Pour cake batter evenly on top of the Cajeta that is in the Bundt pan.
-
7Slowly pour the flan mixture on top of the cake batter. The flan mixture will sink to the bottom of the cake batter by itself. This will cause the cake batter to rise in the Bundt pan. Make sure it doesn't overflow.
-
8Get a pan large enough for the Bundt pan to fit inside. Place the Bundt pan inside. Place in the oven. Add 2 inches of water to the pan. Cover the Bundt pan with foil for the first 45 minutes of baking. Bake for about 1 hour. Start checking the cake after 45 minutes and continue to check every 15 minutes until done. It is important for the cake to be completely done or the flan will not set. Check the cake with a toothpick, also take a knife and gently pull the cake a little from the middle tube/center of the cake and peek at cake. If it is gooey the cake is not done and put back in the oven. Also, the cake will separate from the sides and middle of the pan when done. This seems to be the most difficult part of baking this cake.
-
9When done remove the Bundt pan from the larger pan with water and set it on a cooling rack.
-
10Although very tempting DO NOT serve before cooling cake! Cool the cake on a cooling rack at room temperature for about 1 hour. Place the cake in the refrigerator for at least 2-3 hours before trying to serve. I make mine the night before and refrigerate overnight. Remove from refrigerator 1-2 hours before serving. Take a large serving platter. put on top of the Bundt pan and flip the cake over. Let set and the cake will come out of the Bundt pan. This cake is layered with the cake on the bottom, topped with the flan, and the caramel dripping down the sides of the cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
