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pumpkin flan cake

(1 rating)
Recipe by
April Alvarez
Dunedin, FL

flan and cake together can't get any better then that!!!!

(1 rating)

Ingredients For pumpkin flan cake

  • CAKE:
  • 1 box
    cake mix, spice
  • 1 can
    pumpkin solid pack
  • 1 1/2 tsp
    pumpkin pie spice
  • 1 can
    regular coke
  • 1 can
    12 ounce evaporated milk
  • 1 can
    14 ounce sweetened condensed milk
  • 3 lg
  • 1 Tbsp
    vanilla extract
  • 4 Tbsp
    solid pack pumpkin
  • 1 tsp
    pumpkin pie spice
  • 4 oz
    cream cheese, room temperature
  • 1 1/2 c
    cajeta -mexican caramel or any caramel topping or sauce

How To Make pumpkin flan cake

  • 1
    FOR CAKE: Mix cake mix according to the directions on the back of the box. Combine Cake mix, subsituting the coke,for the water, add,pumpkin, pumpkin pie spice and mix well. DO NOT USE WATER
  • 2
    FLAN PART: 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.
  • 3
    CARAMEL SAUCE: Spray Bundt pan with Pam spray. Pour 1 1/2 cups Cajeta or caramel sauce into bottom of bundt pan.
  • 4
    PREPARE CAKE FOR COOKING: 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.
  • 5
    BAKING THE CAKE: 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.
  • 6
    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.
  • 7
    SEVERING THE CAKE: 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.
  • 8
    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.
  • 9
    HINT: If transporting the cake to another location leave the cake in the bundt pan and flip it onto a platter when you get there.

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