Pumpkin Flan Cake Recipes

PUMPKIN FLAN

Steps:

• Preheat the oven to 350 degrees.
• Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
• In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
• Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

LOW-FAT PUMPKIN FLAN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Set eight (5 1/2 ounce) ramekins into a large baking dish.
• Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
• Quickly divide the caramel among the ramekins; set aside.
• Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
• Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
• Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
• Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
• Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
• Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
• Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
• Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.

PUMPKIN FLAN CAKE

Steps:

• Heat oven to 375ºF.
• 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 12-cup 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.
• Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin and remaining water and eggs in large bowl with mixer until blended. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan.
• 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.
• Combine COOL WHIP and remaining pumpkin. Spoon over individual servings of dessert just before serving.

PUMPKIN FLAN CAKE

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 CAKE

Steps:

• 1. Pre-heat oven to 350 Degrees. Prepare a bain Marie: Take a large roasting pan (ensure your bundt pan fits) and place in the middle rack of your oven. Fill with water until an inch deep. Keep this in your oven as it heats up.
• 2. Caramel: Place Sugar & Water into a small saucepan. Heat over Medium Heat until bubbly. It will resemble a clear syrup, then as it continues to cook, it will become a rich caramel color. Meanwhile...make the Flan & the Cake
• 3. Flan: Blend all the flan ingredients in a blender for 1 minute.
• 4. Cake: Put all the ingredients into a bowl and mix on high for about 2 minutes.
• 5. Now ready to assemble for baking: Swirl the Syrup around the bottom of your Bundt pan, coating it. Spray your Bundt pan with non-stick spray AFTER you coat the bottom with the syrup. Now pour in the Cake batter. Place your Bundt pan with Cake batter into the Bain Marie. Pour the Flan mixture on top of the Cake Batter. (This will fill almost to the top of the Bundt pan. If you do this before putting in the Bain Marie, you may risk spilling some...)
• 6. Bake for another 40 minutes, or until the Cake has risen to the top of the Bundt pan, and a tooth pick comes clean after inserting into Cake.
• 7. Allow the Cake to cool COMPLETELY. DO NOT give into the temptation to invert prior to complete cooling. It's best to just keep it in the Bundt pan until you're ready to serve.
• 8. Once it's completely cooled, invert onto your serving dish. Syrup is a beautiful deep caramel color, and the flan would now be on the top of the cake. Enjoy!