Comida Kraft
Recipe Box

Pumpkin Flan Cake

(9) 7 Reviews
Prep Time
Total Time

24 servings

In this tasty pumpkin hybrid dessert, you get two favorites—cake and flan—in one, topped with creamy dollops of COOL WHIP Whipped Topping.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cook 1 cup sugar and 2 Tbsp. water (without stirring) in small saucepan on medium heat 5 min. or until sugar is completely dissolved and mixture is deep brown in color. Immediately pour into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth.
  • Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin and remaining water and eggs in large bowl with mixer until blended. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan.
  • Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours. Loosen dessert from sides of pan with knife. Invert onto plate; gently remove pan.
  • Combine COOL WHIP and remaining pumpkin. Spoon over individual servings of dessert just before serving.

How to Unmold the Dessert

Place serving plate over cooled dessert in pan. Invert tube pan onto plate. Gently remove pan. Spoon any remaining caramel left in pan over dessert.


To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.


Prepare using ground Mexican cinnamon (canela).


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 220
Total fat 8g
Saturated fat 3g
Cholesterol 70mg
Sodium 190mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 26g
Protein 4g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • praisejc4ever |

    absolutely wonderful!! I used a 14 cup bunt pan, perfect fit. I did the caramel without the water, just caramelized sugar by itself in pan, poured into bunt pan and twirled around until hardened, then proceeded with other steps. Super moist cake!!!

  • Admira530 |

    I made this recipe for my mom to take to work. She and everyone else loved it! She said people were asking for the recipe. I made some small changes to the cake mix portion, instead of oil I added 1/3cup of unsweetened cinnamon applesauce and I added 1tsp of nutmeg and 1/4tsp of ginger. I wanted it to have a bit more of a spice-cake flavor. I have made the choco-flan cake several times, and my Mom said this one is way better!! I will be making it for my Mother-in-law next.

  • FAYE1 |

    I did not find this cake difficult at all, but I do pride myself in the fact that I'm a better than average baker. No problem with the sugar carmelization. I made it for a get-together of lady friends and everyone absolutely loved it. Especially liked the custard layer. This recipe is definitely a keeper.