Best 2 Pumpkin Flan Cake Recipes

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Indulge in the delectable union of pumpkin and flan, masterfully crafted into a symphony of flavors. This exceptional cake is a harmonious blend of textures, boasting a velvety pumpkin custard filling enveloped within a tender and fluffy sponge cake. The alluring aroma of pumpkin spice captivates the senses, while the rich, creamy texture of the filling tantalizes the taste buds. This culinary masterpiece is not only a delightful dessert but also a testament to the versatility of pumpkin, showcasing its ability to transcend the boundaries of traditional pumpkin pie. Embark on a culinary journey with us as we unveil the secrets behind this exquisite cake, providing you with step-by-step instructions to recreate this delightful treat in the comfort of your own kitchen. Additionally, discover variations of this classic recipe, such as the gluten-free pumpkin flan cake and the individual pumpkin flan cakes, each offering unique twists on the original.

Let's cook with our recipes!

PUMPKIN FLAN CAKE



PUMPKIN FLAN CAKE image

We loved Roberta's original flan recipe.... and now we LOVE this version too! Sweet, satisfying and silky smooth, this is a terrific go-to dessert for any occasion.

Provided by Roberta Broussard

Categories     Cakes

Time 1h25m

Number Of Ingredients 15

CAKE MIX
1 box cake mix, spice
1 c canned pumpkin
1 1/2 tsp pumpkin pie spices
1 can(s) coca- cola
FLAN MIXTURE
12 oz evaporated milk
14 oz sweetened condensed milk
3 large eggs
1 Tbsp vanilla extract
4 Tbsp canned pumpkin
1 tsp pumpkin pie spices
4 oz cream cheese
CARAMEL SAUCE
1 1/2 c cajeta -mexican caramel or any caramel topping or sauce

Steps:

  • 1. Cake Mix: Mix cake according to the directions on the back of the box. Combine Cake mix, subsituting the coca-cola,for the water, pumpkin, pumpkin pie spice, mix well. Do not use both water and coke.
  • 2. Flan Part: Combine evaporated milk, sweet condensed milk, eggs, vanilla, pumpkin, pumpkin pie spice, and 4 oz (1/2 block)cream cheese, mix with mixer or in a blender. Mix for 2-3 min., mix well. You can use up to 5 eggs and 8oz of cream cheese to make it creamier. Set flan mixture aside.
  • 3. Caramel Sauce: Spray Bundt pan with Pam spray. Pour of 1 1/2 cups Cajeta or caramel into bottom of bundt pan. Feel free to make your own caramel if you want (directions online).
  • 4. Assemble the cake: 1. Spray 12 cup bundt pan with Pam spray 2. Pour 1 1/2 cup Cajeta or caramel into bottom of bundt pan. 3. Pour cake batter evenly on top of caramel that is in the bundt pan. 4. Slowly pour flan mixture on top of cake batter. The flan mixture will sink to the bottom of the cake batter by itself. This will cause the cake batter to rise up in the bundt pan. Make sure it doesn't overflow
  • 5. Prepare cake to bake: Get a pan large enough for the bundt pan to fit inside. I use a 9 x 13 inch cake pan. Fill the 9 x 13 inch pan with 2 inches of water. Place bundt pan in the pan with the water in it. Place both pans in the oven. Cover the bundt pan with foil for the first 45 minutes of baking.
  • 6. Bake the cake: Preheat oven 400 degrees, Bake about 1 hour. Start checking cake after 45 minutes and check every 15 minutes until done. It is very important for cake to be completely done or flan will not set. Check cake with toothpick, also take a knife and gently pull the cake a little from the middle tube/center of cake and peak at cake. If gooey the cake is not done and put back in oven. Also, the cake will separate from the sides and middle of the pan when done. This seems to be the most difficult part about baking this cake. If cake is not done then the flan will be not set up. When done remove bundt pan from larger pan with water and set on cooling rack.
  • 7. Serving the cake: Although very tempting DO NOT serve before cooling cake! Cool cake on cooling rack at room tempature about 1 hour, place cake in refrigerator at least 2-3 hours before trying to serve. I make mine the night before and refrigerate overnight. Remove from refrigerator 1-2 hours before serving. Take a large serving platter and put on top of bundt pan and flip cake over. Let set and the cake will come out of the bundt pan. This cake is layered with the cake on the bottom, topped with the flan and the caramel dripping down the sides of the cake. If transporting the cake to another location leave the cake in the bundt pan and flip it onto a platter when you get there. on the bottom, topped with the flan and the caramel dripping down the sides of the cake.
  • 8. Pans: 1 - Bundt pan, any size you have will work. 1 - 9 X 13 inch cake pan - You will put about 2 inches of water in this and put the bundt pan in it to bake your cake. Make sure your bundt pan fits inside the 9x13 in pan.

PUMPKIN FLAN, FLAN DE CALABAZA (MADE ONTO A FLAN CAKE)



Pumpkin Flan, Flan de Calabaza (Made onto a Flan cake) image

If you saw my post for pumpkin empanadas; I wrote that I purchased a large beautiul pumpkin that my husband cut and cleaned for me. He cut in halves and then the halves I cut in half again. I put face down roasted for 1 hour and 20 minutes. when cooked I took the pulp and pureed it in my food processor. I used 3 cups of processed...

Provided by Juliann Esquivel

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 10

3 c pumpkin fresh pureed or canned. if canned 15 ounce can pure pumpkin not pumpkin pie seasoned.
4 large eggs
1 can(s) evaporated milk
1 can(s) condensed milk
1/4 tsp salt
1 tsp vanilla extract
1/4 c heavy cream
1/4 c sugar
~~~caramelized sugar~~~
2 c white sugar

Steps:

  • 1. Caramelized sugar; Do this first; in a large saucepan dump 2 cups of sugar into the pot. Use a large wooden spoon to mix. Put on high heat and begin to stir the sugar until it begins to melt. keep stirring; never leave the pot unattended; and stir constantly. The sugar will begin to melt and turn a light brown keep stirring; lower the heat to medium and continue stirring until your sugar is a golden brown syrup. Be very careful not to burn yourself. I never allow any children in the kitchen when I am doing this. You cannot afford to be distracted when you are doing this. A sugar burn is very serious. When the sugar is a golden medium brown color; pour into an oblong pan. Like a small lasagna pan. With oven mits on; hold the pan with both hands and tip the pan like if you were going to pour out the syrup but what you are doing is bringing the syrup up on each edge of the pan; on all four sides to coat the sides and the whole bottom of the pan. You must coat the sides as high up as possible with all with the hot caramelized sugar syrup. You must work fast to coat the sides of the pan. When you have coated all four sides and the bottom; set the pan aside and prepare the flan.
  • 2. Turn on your oven to 350 degrees. Prepare a very large lasagna pan that will hold your smaller pan inside of it. If you have a teapot fill with water and begin to heat. When the wistle blows turn off. Set it aside; If you do not have a tea kettle heat about 4 cups of water just until boiling. turn off set aside. In a blender add the four eggs, the can evaporated milk, the can of condensed milk, the sugar, the heavy cream, salt, and vanilla. Turn on the blender to medium high and blend for 30 to forty seconds. Now pour your milk mixture into another container leaving half the milk mixture in the blender, add 1 1/2 cups pumkin into the milk mixture and blend for about half a minute. When throughly mixed pour into a bowl now take the remaing pumpkin puree and the rest of the milk mixture and blend again for half a minute. Now pour the rest of the mixture into the same bowl with the first half of the mixture. With a large spoon or a wire wisk mix all the contents real real good. Now take this mixture and pour all of it into the caramelized coated pan. Now put this pan into the larger pan. Cover your pan with the flan mixture with heavy duty aluminum foil crimp the edges all around; and set the large pan on the lower rack of the oven. Now pour the hot water into the larger pan careful not to burn yourself. Pour just up to the halfway mark of the second pan that is sitting inside the larger pan. Close oven and bake at 350 degrees for 1 hour and 15 minutes. After the time has passed remove the large pan from the oven carfull not to burn yourself. I usually put on top of my stove and let cool somewhat. With my oven mits on I remove the smaller pan and set on a wooden chopping board and let cool. I dump the hot water right away. After the flan has cooled for a few hours I remove to the refrigerator and let get cold overnight. The next day; I remove the foil and cover with a larger pan and flip it over. My flan looks beautiful. I place back in the frigerator until serving time. Enjoy
  • 3. In my picture above I made two large flans and inverted one and then inverted the other one on top of it. I made a double flan cake. Tomorrow is my husband's birthday and this flan cake (No batter) is his favorite dessert. This is two pumpkin flans one inverted over the other. I will serve with a little whipped cream on each piece tomorrow. Enjoy

Tips:

  • For a smoother flan, blend the pumpkin purée until it is completely smooth. You can also use a food processor for this.
  • Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help it blend smoothly.
  • Use a springform pan to make the cake. This will make it easy to remove the cake from the pan.
  • Bake the cake in a water bath. This will help to prevent the cake from drying out.
  • Let the cake cool completely before serving. This will help the cake to set and make it easier to slice.

Conclusion:

Pumpkin flan cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pumpkin filling and sweet graham cracker crust, this cake is sure to be a hit with everyone. So next time you're looking for a special dessert to make, give this pumpkin flan cake a try. You won't be disappointed!

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