PUMPKIN FLAN CAKE
I added about 1/2 block (4 oz) of cream cheese and 4 Tbls. canned pumpkin plus the pumpkin pie spices to the flan mixture and it came out creamier and a little thicker than the flan on the Chocolate recipe. I think it just depends on your taste if you like it or not. 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.
Like I said before do some experimenting with flavors of cake, spices and flavorings.
- 1 box
- cake mix, spice
- 1 c
- canned pumpkin
- 1 1/2 tsp
- pumpkin pie spices
- 1 can(s)
- coca- cola
- 12 oz
- evaporated milk
- 14 oz
- sweetened condensed milk
- 3 large
- 1 Tbsp
- vanilla extract
- 4 Tbsp
- canned pumpkin
- 1 tsp
- pumpkin pie spices
- 4 oz
- cream cheese
- 1 1/2 c
- cajeta -mexican caramel or any caramel topping or sauce
Mix cake according to the directions on the back of the box.
Combine Cake mix, subsituting the coca-cola,for the water, pumpkin, pumpkin pie spice, mix well.
Do not use both water and coke.
Combine evaporated milk, sweet condensed milk, eggs, vanilla, pumpkin, pumpkin pie spice, and 4 oz (1/2 block)cream cheese, mix with mixer or in a blender. Mix for 2-3 min., mix well. You can use up to 5 eggs and 8oz of cream cheese to make it creamier. Set flan mixture aside.
Spray Bundt pan with Pam spray. Pour of 1 1/2 cups Cajeta or caramel into bottom of bundt pan. Feel free to make your own caramel if you want (directions online).
1. Spray 12 cup bundt pan with Pam spray
2. Pour 1 1/2 cup Cajeta or caramel into bottom of bundt pan.
3. Pour cake batter evenly on top of caramel that is in the bundt pan.
4. Slowly pour flan mixture on top of cake batter. The flan mixture will sink to the bottom of the cake batter by itself. This will cause the cake batter to rise up in the bundt pan. Make sure it doesn't overflow
Get a pan large enough for the bundt pan to fit inside. I use a 9 x 13 inch cake pan. Fill the 9 x 13 inch pan with 2 inches of water. Place bundt pan in the pan with the water in it. Place both pans in the oven. Cover the bundt pan with foil for the first 45 minutes of baking.
Preheat oven 400 degrees, Bake about 1 hour.
Start checking cake after 45 minutes and check every 15 minutes until done. It is very important for cake to be completely done or flan will not set. Check cake with toothpick, also take a knife and gently pull the cake a little from the middle tube/center of cake and peak at cake. If gooey the cake is not done and put back in oven. Also, the cake will separate from the sides and middle of the pan when done. This seems to be the most difficult part about baking this cake. If cake is not done then the flan will be not set up. When done remove bundt pan from larger pan with water and set on cooling rack.
Although very tempting DO NOT serve before cooling cake! Cool cake on cooling rack at room tempature about 1 hour, place cake in refrigerator 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 and put on top of bundt pan and flip 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. If transporting the cake to another location leave the cake in the bundt pan and flip it onto a platter when you get there.
on the bottom, topped with the flan and the caramel dripping down the sides of the cake.
1 - Bundt pan, any size you have will work.
1 - 9 X 13 inch cake pan - You will put about 2 inches of water in this and put the bundt pan in it to bake your cake.
Make sure your bundt pan fits inside the 9x13 in pan.