Pumpkin Flan Cake
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Recipe Intro From cooking_with_daisy_
Celebrate the season with the ultimate fall dessert, pumpkin flan cake! Combining creamy pumpkin flan with a rich, spiced pumpkin cake, this recipe offers the best of both worlds. Topped with a silky homemade caramel sauce, it's the perfect show-stopping treat for holiday celebration or a cozy dessert.
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Recipe Card
ingredients
For the Caramel Sauce
- 1 cup granulated sugar
ingredients
For the Pumpkin Flan
- 5 large eggs
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon vanilla extract
- 1/2 cup pumpkin purée
- 1 1/2 teaspoon pumpkin spice
- 1/8 teaspoon fine sea salt
ingredients
For the Pumpkin Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons pumpkin spice
- 1/8 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup good-quality olive oil
- 15 ounces pumpkin purée
Method
Make the Caramel Sauce:
Step 1
In a medium saucepan, melt the sugar over medium heat, stirring occasionally until it turns a golden-brown caramel.
Step 2
Pour the caramel into a 9-inch round cake pan (or bundt cake pan), swirling it to coat the bottom evenly. Set aside to cool.
Prepare the Pumpkin Flan
Step 1
In a blender or large bowl, combine the eggs, evaporated milk, sweetened condensed milk, vanilla extract, pumpkin purée, pumpkin spice, and fine sea salt.
Step 2
Blend or whisk until smooth and fully combined. Carefully pour the flan mixture over the caramel layer in the cake pan.
Prepare the Pumpkin Cake Batter:
Step 1
Preheat the oven to 350°F.
Step 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, pumpkin spice, salt, baking soda, and baking powder.
Step 3
n a separate bowl, beat the eggs, olive oil, vanilla extract, and pumpkin purée until smooth.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 5
Pour the cake batter over the flan mixture in the cake pan.
Step 6
Make a water bath by placing the cake pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
Step 7
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Step 8
Remove the cake from the water bath and let it cool at room temperature for 1 hour. Then, refrigerate for at least 4 hours or overnight.
Step 9
Once the cake has chilled, run a knife around the edges of the pan to loosen it.
Step 10
Invert the cake onto a serving plate, and then slice and serve!