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Pumpkin Flan Cake
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Pumpkin Flan Cake

4 Hr(s) 50 Min(s)
20 Min(s) Prep
4 Hr(s) 30 Min(s) Cook
Discover Pumpkin Flan Cake. Pumpkin Flan Cake gives you two favorites—cake and flan—in one delicious fall dessert, plus a punch of pumpkin and COOL WHIP.
What You Need
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24 servings
Original recipe yields 24 servings
1-3/4 cups sugar, divided
1 cup plus 2 Tbsp. water, divided
1 can (12 oz.) evaporated milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
8 eggs, divided
1 can (15 oz.) pumpkin, divided
1 pkg. (2-layer size) yellow cake mix
1/3 cup oil
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 375ºF.
2
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.
3
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.
4
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.
5
Combine COOL WHIP and remaining pumpkin. Spoon over individual servings of dessert just before serving.
Kitchen Tips
Tip 1
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.
Tip 2
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.
Tip 3
Substitute
Prepare using ground Mexican cinnamon (canela).
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 190mg
8%
Total Carbohydrates 33g
12%
Dietary Fibers 1g
4%
Sugars 25g
50%
Protein 4g
8%
Vitamin A
100%
Vitamin C
2%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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.
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