Pumpkin Flan Cake

3.7
(7) 7 Reviews
Prep Time
20
min.
Total Time
3
hr.
50
min.
Servings

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.
  • Stir 1 cup sugar and 2 Tbsp. water in small saucepan; cook on medium heat 5 min. or until completely dissolved and deep brown in color (do not stir sugar while boiling). Immediately pour into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin puree and remaining sugar in blender until smooth; set aside.
  • Beat cake mix, remaining water, oil, 1/2 cup of the remaining pumpkin puree, spices and remaining eggs 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 larger 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 or overnight. Loosen dessert from sides of pan; invert onto plate. Remove pan. Combine COOL WHIP with remaining pumpkin. Serve dessert topped with COOL WHIP mixture.

How to Unmold Dessert

Place cake platter over cake pan. Invert cake onto platter. Gently remove cake pan; spoon any remaining caramel left in pan over dessert.

Note

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.

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 250
% Daily Value
Total fat 10g
Saturated fat 3g
Cholesterol 75mg
Sodium 200mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 28g
Protein 5g
   
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 8 %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 | Sun, Dec 8 2013 9:59 PM

    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 | Thu, Nov 7 2013 8:59 AM

    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 | Fri, May 31 2013 9:46 PM

    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.

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