Pumpkin Flan Cake

This Pumpkin Flan Cake is a magical dessert that combines the warm spices of autumn with the silky smoothness of flan. Topped with decadent caramel, this cake is a show-stopper for any festive gathering or special occasion.

Ingredients

For the Cake Mix:

• 1 box spice cake mix
• Eggs, as per box directions
• Oil, as per box directions
• 1 can Coca Cola (substitute for water)
• 1 cup canned pumpkin
• 1 1/2 tsp pumpkin pie spice

For the Flan Mixture:

• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• 3 large eggs (up to 5 for a creamier texture)
• 1 Tbsp vanilla extract
• 4 Tbsp canned pumpkin
• 1 tsp pumpkin pie spice
• 4 oz cream cheese (up to 8 oz for extra creaminess)

For the Caramel Sauce:

• 1 1/2 cups Cajeta (Mexican caramel) or any caramel topping or sauce

Directions

1. Prepare the Cake Mix:
   • Follow the directions on the cake mix box, substituting Coca Cola for the water specified. Blend in the eggs and oil as directed.
   • Stir in the canned pumpkin and pumpkin pie spice until well combined. Set aside.
2. Preheat the Oven:
   • Heat your oven to 400°F (204°C).
3. Blend the Flan Mixture:
   • In a blender, combine evaporated milk, sweetened condensed milk, eggs, vanilla extract, pumpkin, pumpkin pie spice, and cream cheese. Blend for 2-3 minutes until smooth. Set aside.
4. Prepare the Caramel Sauce:
   • Spray a Bundt pan with non-stick cooking spray.
   • Pour the caramel sauce evenly into the bottom of the pan.
5. Layer the Cake and Flan:
   • Carefully pour the cake batter over the caramel in the Bundt pan.
   • Gently add the flan mixture on top of the cake batter. It will naturally sink and create layers.
6. Bake with a Water Bath:
   • Place the Bundt pan in a larger baking pan and add 2 inches of water around it.
   • Cover the Bundt pan with foil and bake for about 1 hour. Begin checking at 45 minutes by inserting a toothpick into the cake. If it’s not done, continue baking, checking every 15 minutes.
7. Cooling and Setting:
   • Once baked, remove from the oven and let cool in the pan on a rack for about 1 hour, then refrigerate for 2-3 hours or ideally overnight.
   • To unmold, place a large platter over the Bundt pan and invert the cake. Allow it to sit until the cake releases.

This Pumpkin Flan Cake layers spice-infused cake beneath a creamy pumpkin flan, crowned with gooey caramel. It’s a delightful twist on traditional holiday desserts, perfect for pumpkin lovers!