Welcome back food family!
Here’s a great recipe to add to your Thanksgiving 🦃 dessert table!
This pumpkin spice flan cake is sure to become a family favorite. 😋
Cake Batter Ingredients:
1 box Spice Cake Mix
3 Eggs
10 tbs Melted Unsalted Butter
1/2 cup Whole Milk
15 oz can Pumpkin Purée
1 tbs Pumpkin Spice
1 tsp Ground Cinnamon
Flan Ingredients:
6 Eggs
1 can Evaporated Milk
1 can Condensed Milk
2 tsp Vanilla
1 tsp Ground Cinnamon
Additional Ingredients:
1 cup Sugar (for the caramel)
Non stick baking spray
Instructions:
1-Mix all the cake batter ingredients in a mixing bowl by hand or a stand mixer. Set aside.
2-In a separate bowl whisk the eggs for the flan. Now add the evaporated and condensed milk, vanilla and ground cinnamon. Whisk everything together by hand or in a stand mixer. Pour the flan mixture to a pitcher. This will make it easier to pour later. Set aside.
3-Preheat the oven to 350 degrees Fahrenheit.
4-Spray the flan pan with non stick spray. Set aside.
5-In a pan over medium low heat, melt one cup of sugar. Keep stirring with a spoon so it doesn't stick to the pan and burn. Continue until it finally melts and caramelizes. Approximately 2 to 3 minutes.
6-Carefully pour the caramel inside the pan. Pick up the pan and turn it making sure the caramel is evenly distributed.
7-Pour the cake batter inside the pan as evenly as possible. Use a spatula if necessary to spread it inside the pan. Now softly and very carefully pour the flan mixture over the cake batter.
8-Cover the pan with foil. Place the pan inside another deep baking dish which you will very carefully fill half way with water.
9-Bake for 1-1/2 to 2 hours or until a toothpick inserted to the cake comes out clean. IMPORTANT: The cooking time is for a convection oven. If you are not using a convection oven, you will need to adjust the cooking time per your oven settings.
10-Set the cake on your kitchen counter. Remove the foil. Allow it to cool off a little, about half hour. Now place a plate or flat sheet pan over the flan pan. Holding both the flan pan and plate carefully flip the flan over. Give the flan pan a few taps to help release the flan. Very carefully remove the pan. Enjoy!
Thank you for this savory recipe. I made this for New Year’s Eve party. I did mistakenly used 1 c of water instead of the 1/2 c milk and used olive oil instead of the butter. It came out delicious the right balance of sweetness and pumpkin flavor. I baked it the night before and refrigerated it for the next night for New Year eve party. Everyone loved it!