Pumpkin Flan Cake
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4 Hr 50 Min
Prep : 20 Min Cook: 4 Hr 30 Min
Discover this super-delicious Pumpkin Flan Cake. Our Pumpkin Flan Cake brings together two favourites—cake and creamy flan—in one delicious fall dessert that features a punch of pumpkin flavour and creamy Cool Whip topping.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-3/4 cups sugar, divided
2
1 cup plus 2 Tbsp. water, divided
3
1 can (354 mL) evaporated milk
4
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened
5
8 eggs, divided
6
1-3/4 cups canned pumpkin, divided
7
1 pkg. (2-layer size) yellow cake mix
8
1/3 cup oil
9
1 tsp. ground cinnamon
10
1/4 tsp. ground cloves
11
1/2 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 375ºF. Step 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 colour. Immediately pour into 3-L fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth. Step 3
Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin, remaining water and remaining eggs in large bowl with mixer until blended. Pour over caramel sauce in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan. Step 4
Bake 1-1/2 hours or until toothpick inserted near centre 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. Step 5
Combine Cool Whip and remaining pumpkin. Spoon over individual servings of dessert just before serving. Kraft Kitchen Tips!
How to Unmold the Dessert
Place serving plate over cooled dessert in pan. Invert tube pan onto plate. Gently remove pan. Spoon any remaining caramel left in pan over dessert.
Note
To prevent overflow, check cake pan to confirm it is the required 3-L size. Just measure 3 L (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.
Substitute
Prepare using ground Mexican cinnamon (canela) for the most authentic flavour!
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 3.5 g
18 %
Cholesterol 75 mg
Sodium 190 mg
8 %
Carbohydrate 34 g
Fibre 1 g
Sugars 26 g
Protein 4 g
Vitamin A
60 %
Vitamin C
0 %
Calcium
8 %
Iron
6 %
Servings
24 servings, 1 piece (103 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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