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Tuesday, December 22, 2009

Pumpkin Spice Flan-Cake

Pumpkin Spice Flan-Cake from
In my search to incorporate our family's mixed cultures and traditions this holiday season, I combined pumpkin and flan...inspired by my favorite Chocoflan.

The really cool thing about this cake is that the longer it sits in the fridge...the moister it becomes...I think it has to do with the moisture from the flan layer on top. The combination of the two layers tastes oddly like pumpkin pie...only more addictingly wonderful.

Pumpkin Spice Flan-Cake from

Pumpkin Spice Flan-Cake
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by Heather Schmitt-Gonzalez
Prep Time: 15 minutes
Cook Time: 55 minutes
Keywords: bake dessert dairy eggs pumpkin Thanksgiving Christmas cake Mexican fall winter

Ingredients (serves 12)
    for the pan:
    • pan spray
    • flour
    • 1 cup cajeta (goat's milk caramel)
    for the cake:
    • 1 box (18.25 oz.) Spice Cake mix
    • 1 cup Pumpkin Puree
    • 1/3 cup butter, melted
    • 3 large eggs
    for the flan:
    • 1 (12 ounce)can Evaporated Milk
    • 1 (14 ounce) can Sweetened Condensed Milk
    • 4 large eggs
    • 1/2 teaspoon vanilla
    Preheat oven to 350° F. Put a large pot of water on to boil. Grease and flour a 10" wide, 3" deep cake pan.

    Warm the cajeta in the microwave for 30 seconds to a minute, until it is a bit "loose". Pour into prepared cake pan, swirl to coat bottom and set aside.

    Mix all of the cake ingredients for 2 minutes by hand, until very well combined (or use a mixer). Pour into pan over layer of cajeta.
    Pumpkin Spice Flan-Cake from
    Combine all of flan ingredients in the jar of a blender; blend until thoroughly combined. Hold a large ladle an inch or two above the cake batter, and gently pour this mixture over the ladle and let it cascade onto the cake batter.
    Pumpkin Spice Flan-Cake from
    Set cake pan inside a roasting pan and place in oven. Pour boiling water into roasting pan, around cake pan, about 1 inch up the sides of the pan. Bake for 55 minutes or until cake appears "set".
    Pumpkin Spice Flan-Cake from
    The cake should look moist, but not wet and it will have begun to pull away from the edges of the pan. Lift cake pan from the roasting pan and allow to cool on the counter for at least an hour.

    Run a thin bladed knife around the edges, to make sure it's loose. Place a large, rimmed dish upside down over the pan. In one swift motion, flip the flan-cake over onto the plate. Lift off the pan. The cajeta should pool on top and drizzle over the edge. Just scrape any excess cajeta from pan right onto top of flan-cake.

    Pumpkin Spice Flan-Cake from
    Have you started any new traditions by mixing cultures and foods from the different backgrounds in your family or circle of friends?