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Pumpkin Flan Cake

Pumpkin Flan Cake { Be What We Love }Another great idea for Thanksgiving dessert, is my new take on one of my (and our readers’) favorite recipes, Chocoflan.  It’s unexpected, incredibly easy, and absolutely delicious!  May you enjoy a bountiful Thanksgiving Day!

Ingredients:

For cake:

For flan:

Directions:

  1. Heat oven to 350°F. Grease fluted tube cake/ bundt pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan.
  2. In large bowl, beat cake mix, pumpkin,water, oil and eggs with electric mixer or stand mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
  3. In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
  4. Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. (The roasting pan will serve as a water bath during baking.)
  5. Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 2 hour (For better results I left in the fridge overnight).
  6. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan.

* Store in refrigerator.