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
- 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.
- Preheat the Oven:
- Heat your oven to 400°F (204°C).
- 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.
- Prepare the Caramel Sauce:
- Spray a Bundt pan with non-stick cooking spray.
- Pour the caramel sauce evenly into the bottom of the pan.
- 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.
- 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.
- 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!