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Pumpkin Flan Cake
Prep Time
25 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
 

Two of your favorite Fall desserts magically combined into one! 

Author: Jackie
Ingredients
Flan
  • 1-¾ cups sugar divided
  • 1 cup plus 2 Tbsp. water divided
  • 1 can 12 oz. evaporated milk
  • 4 oz. Cream Cheese cubed, softened
  • 5 eggs
  • ¾ cup pumpkin puree
Pumpkin Cake Layer
  • 1 cup white sugar
  • cups vegetable oil
  • ½ teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
Instructions
For the Flan layer-
  1. Preheat oven to 375 degrees. Spray an 10-12 cup bundt pan with non stick cooking spray.
  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.
  3. Immediately pour into bundt pan.
  4. Blend evaporated milk, cream cheese, 5 eggs, ¾ cup pumpkin and remaining ¾ cup sugar in blender until smooth.
  5. Pour into bundt pan.
For the Pumpkin Cake Layer-
  1. Beat sugar and oil until smooth.
  2. Add pumpkin and eggs and beat until combined.
  3. In a separate bowl, whisk together dry ingredients.
  4. Gradually add dry ingredients to wet pumpkin mixture and mix until combined.
  5. Pour pumpkin cake batter over flan mixture.
  6. Bake 1-½ 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.