Pumpkin Flan Cake

by Iber

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!

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