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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.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Holiday
Servings: 8 servings

Equipment

  • Bundt Pan
  • Blender
  • Mixing Bowl
  • Baking Pan

Ingredients

For the Cake Mix

  • 1 box spice cake mix
  • as per box directions units Eggs as per box directions
  • as per box directions units Oil as per box directions
  • 1 can Coca Cola substitute for water
  • 1 cup canned pumpkin
  • 1.5 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

  • 1.5 cups Cajeta or any caramel topping or sauce

Instructions

  • 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.

Notes

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!