Desserts

Pumpkin Flan Cake

photo by:kraft

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....read more

posted by

lccookforme

on 9/17/2012

time

prep:

20 min

total:

3 hr 50 min

servings

total:

24 servings

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What You Need

1-3/4

cups sugar, divided

cup plus 2 Tbsp. water, divided

can (12 oz.) evaporated milk

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened

eggs, divided

can (15 oz.) pumpkin, divided

pkg. (2-layer size) yellow cake mix

1/3

cup oil

tsp. ground cinnamon

1/4

tsp. ground cloves

1/2

cup thawed COOL WHIP Whipped Topping

Make It

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.

Kraft Kitchens Tips

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.

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jabugz7478

posted:4/11/2013

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.

Sheila61860

posted:10/28/2012

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.

lccookforme

posted:9/17/2012

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.

SparkyNuts2727

posted:8/24/2012

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.