Two desserts in one, this Pumpkin Flan Cake boasts a moist pumpkin cake and a custardy pumpkin spiced flan topped with caramel cooked sugar.
I like to call this a surprise Bundt Cake. I have made this Pumpkin Flan Cake twice. The first time I made it, the flan layer magically rose to the top of the cake, while the second time I made it, it migrated to the bottom of the cake. I would love to test it out again, however my hips are screaming “No!” because it is one of those cakes where one slice is just not enough!
Whether you make this just because or for a Fall/holiday dessert, you won’t be disappointed. The combination of rich pumpkin flan and spicy pumpkin cake is a match made in heaven. Then add the caramel layer from the flan and it is over the top delicious.
Now, you can be like me and add an extra layer of whipped cream and a dash of cinnamon, but to be honest, I regretted it the minute that I did it. I apparently lacked pipping skills the day that I photographed this Pumpkin Flan Cake or was simply just too lazy so I just slathered it on. While it was of course a wonderful addition, because when is whipped cream not, but I feel it was so much prettier before adding it. Live and learn, and don’t be lazy was my take away from that. See, even food can offer up some life lessons!
Anyway, if you make it, please let me know what layer your flan ended up on! I will definitely be remaking this for Thanksgiving so I’ll update the post then. Enjoy!
Two of your favorite Fall desserts magically combined into one!
- 1-3/4 cups sugar divided
- 1 cup plus 2 Tbsp. water divided
- 1 can 12 oz. evaporated milk
- 4 oz. Cream Cheese cubed, softened
- 5 eggs
- 3/4 cup pumpkin puree
- 1 cup white sugar
- 2/3 cups vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 eggs
- 1 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- Preheat oven to 375 degrees. Spray an 10-12 cup bundt pan with non stick cooking spray.
- 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 bundt pan.
- Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining 3/4 cup sugar in blender until smooth.
- Pour into bundt pan.
- Beat sugar and oil until smooth.
- Add pumpkin and eggs and beat until combined.
- In a separate bowl, whisk together dry ingredients.
- Gradually add dry ingredients to wet pumpkin mixture and mix until combined.
- Pour pumpkin cake batter over flan mixture.
- 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.
Kathy Myers says
September 25, 2017 at 10:22 amI am saving this recipe. I love pumpkin ANYTHING!! I was looking for a good cake recipe to make for the church pot luck. Thanks!!
Jenna says
September 25, 2017 at 10:51 amI bet that just smells heavenly while it’s baking. And my piping skills go out the window whenever I am photographing a recipe. I don’t know why that happens. Must be some sort of curse lol.
Ruthie Ridley says
September 25, 2017 at 11:02 amThis looks so yummmm!! Perfect for the season!!
Nicole Shillings says
September 25, 2017 at 12:14 pmWow this looks gorgeous! I bet that flan texture with the cakey texture is outstanding. I may have to try this out soon!
Denay DeGuzman says
September 25, 2017 at 1:14 pmI love pumpkin and I love flan, so for me this recipe is an absolute autumn dream! This bundt cake is simply gorgeous. Perfect for parties, potlucks and Thanksgiving.
Evi says
September 25, 2017 at 3:11 pmThis cake is absolutely beautiful!!
Marlynn | UrbanBlissLife says
September 25, 2017 at 5:17 pmThis sounds to die for! I will definitely have to try it, maybe for Thanksgiving!
Lauren @ Delicious Little Bites says
September 25, 2017 at 6:09 pmThis is beautiful! I have never tried anything like this before and am definitely intrigued! Hope to make it ASAP!
Joan Cajic says
September 26, 2017 at 3:15 amWow, tis the season to have this dessert. looks so good and delicious.
Ant says
September 28, 2017 at 7:06 amI love flan and have never had pumpkin flavored flan! Look forward to making this for the fall!
Zoe says
November 29, 2017 at 1:36 pmDoes it have to be refrigerated once out of the pan? Also, can you leave it in the pan longer than 2 hours (overnight) and flip it right before serving or will that compromise the structural integrity?
Terri says
October 23, 2018 at 8:24 amFor the flan it says 5 eggs divided yet the recipe doesn’t explain this step. Did you mean 5 eggs separated using only the yolk?