Comida Kraft
Recipe Box

Pumpkin Flan Cake

Pumpkin Flan Cake is rated 3.2222222222222223 out of 5 by 9.
Prep Time
20
min.
Total Time
4
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.
  • 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.

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.

Substitute

Prepare using ground Mexican cinnamon (canela).

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
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

Rated 2 out of 5 by from I made this today. I made this today. I was not impressed. It was fairly easy (im a chef) to make but for the average everyday person might find the different cooking methods too complicated for this recipe. The cake portion was tasty, but it is from a box mix so it has that going for you. The custard portion was not so good. Maybe it is because I am not a fan of custard, but I'm very open minded about food, this just wasn't good. The caramel part of the recipe was too vague, cooking raw sugar on the stove can be hard, it can burn too quick and give an off flavor to the cake. 2 out of 5 stars, not impressed.
Date published: 2012-08-25
Rated 5 out of 5 by from Made this to take to work. Made this to take to work. My coworkers and I loved it! It's kind of a cross between pumpkin cake and pumpkin pie with caramel sauce. I didn't find it difficult to make. The important thing is to keep a close eye on the caramel as it boils and take it off the heat before it gets as dark as you want it since it continues to cook until it's out of the saucepan. Otherwise have the other layers ready to go when the caramel is done and it goes together easily. Not an unreasonable amount of work for a very tasty result.
Date published: 2012-09-17
Rated 5 out of 5 by from I made this recipe for my mom to take to work. 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.
Date published: 2013-11-07
Rated 3 out of 5 by from The carmelized sugar turned into a rock in the pan when refrigerated tho some did end up on top of... The carmelized sugar turned into a rock in the pan when refrigerated tho some did end up on top of the custard. The custard and cake levels were very moist. I used leftover pumpkin and cream cheese in the topping but used it as a side like ice cream. My cake surely did not look like the picture. It was a lot of work for a pumpkin birthday cake.
Date published: 2013-04-11
Rated 5 out of 5 by from I did not find this cake difficult at all, but I do pride myself in the fact that I'm a better than... 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.
Date published: 2013-06-01
Rated 5 out of 5 by from absolutely wonderful! 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!!!
Date published: 2013-12-09
Rated 1 out of 5 by from Not worth the dishes I had to wash! Not worth the dishes I had to wash!! The sauce was too hard to use after refrigeration. The texture of the cake was good, but bland tasting. Would not make again.
Date published: 2012-10-29
  • 2016-09-29T11:00CST
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