We’ve always been fans of the creamy indulgence of flan, and our Pumpkin Flan Cake recipe takes it to the next level with a seasonal twist. This fusion dessert combines the silky custard of traditional Latin American flan with spiced pumpkin cake, creating a showstopper that’s perfect for autumn gatherings or holiday feasts.
It’s not just delicious—it’s a breeze to make with ingredients you likely have on hand. We’ll walk you through the steps to bake this crowd-pleaser that blends cultures and flavors in every bite. Trust us, once you try it, it’ll become your go-to dessert.
Ingredients
To craft our Pumpkin Flan Cake—a perfect blend of creamy flan and spiced pumpkin flavors—we start by assembling these key ingredients. We’ve organized them in the order they’re typically used, with prep notes for clarity.
Flan Layer Ingredients
- 6 large eggs: Whisked to bind the custard, ensuring a smooth, silky texture.
- 1 can (14 ounces) sweetened condensed milk: Provides rich sweetness and creaminess—pour directly from the can.
- 1 can (12 ounces) evaporated milk: Adds a light, velvety body to the flan mixture.
- 1 cup pumpkin puree: Fresh or canned; this star ingredient infuses earthy, autumnal warmth and vibrant orange hue.
- 1 teaspoon vanilla extract: Pure and aromatic, stirred in for a subtle, comforting depth.
Cake Layer Ingredients
- 1 ½ cups all-purpose flour: Sifted to avoid lumps, forming the base of our moist pumpkin cake.
- 1 cup granulated sugar: For a balanced sweetness that complements the flan’s richness.
- 1 teaspoon baking powder: Leavening agent to help the cake rise light and fluffy.
- 1 teaspoon ground cinnamon: Boldly spiced to evoke holiday vibes, enhancing the pumpkin’s natural essence.
- ½ teaspoon ground nutmeg: Freshly grated if possible, for a warm, nutty accent.
- ½ cup vegetable oil: Blended for a tender crumb and to keep the cake moist.
- 2 large eggs: Beaten to incorporate air, aiding in a soft, springy texture.
- 1 cup pumpkin puree: Reiterating its role here for the cake layer, creating a cohesive fusion with the flan.
These ingredients combine to deliver the irresistible, spiced aroma and creamy indulgence that make our Pumpkin Flan Cake a holiday favorite.
Tools and Equipment
To prepare our Pumpkin Flan Cake seamlessly, we gather the essential tools that make mixing, baking, and assembling this fusion dessert straightforward and efficient. These items ensure precise measurements, even mixing, and perfect baking results, building on the ingredients we’ve already selected.
- Mixing bowls (at least two medium-sized ones): We use these for combining the flan mixture and cake batter separately, allowing for easy separation of wet and dry ingredients to avoid cross-contamination.
- Measuring cups and spoons: Accurate measurement is key to our recipe’s success, so we rely on these for precise scoops of pumpkin puree, milk, and spices, ensuring the flavors balance perfectly.
- Whisk or electric mixer: For whipping the flan custard to a smooth consistency and beating the cake batter, we recommend an electric mixer for speed, but a sturdy whisk works if we’re aiming for a hands-on approach.
- 10-inch bundt pan or flan mold: This is our star tool for creating the signature layered effect, where the flan and cake bake together beautifully—be sure to grease it well for easy release.
- Oven thermometer: We always use this to verify our oven reaches the exact 350°F needed for even baking, preventing issues like undercooked centers or burnt edges.
- Spatula and rubber scraper: Ideal for folding in ingredients without overmixing, these help us transfer batter smoothly and scrape every bit from the bowls.
- Cooling rack: After baking, we place the cake here to cool evenly, which locks in the moist texture and rich pumpkin flavors we’ve worked hard to achieve.
- Kitchen timer: We set this for the precise 50-60 minutes of bake time to monitor our Pumpkin Flan Cake, ensuring it’s done without overcooking.
With these tools in hand, we’re ready to move forward and transform our ingredients into a show-stopping dessert.
Instructions
We guide you through creating our irresistible Pumpkin Flan Cake step by step ensuring a perfect blend of creamy flan and spiced pumpkin cake layers. With precise techniques and essential tools from our previous section we’ll achieve a dessert that’s both visually stunning and full of autumn flavors.
Prepare the Caramel
First we melt 1 cup of granulated sugar in a medium saucepan over medium heat. Stir constantly with a heat-resistant spatula until the sugar dissolves and turns into a golden-brown caramel about 5-7 minutes; watch closely to avoid burning for that signature glossy base. Once ready pour the hot caramel into a greased 10-inch bundt pan tilting to coat the bottom evenly creating a sweet crunchy layer that will contrast beautifully with the soft flan and cake textures above.
Make the Flan Mixture
In a large mixing bowl we whisk together 4 large eggs and 1 can (14 ounces) of sweetened condensed milk until smooth and well combined. Add 1 can (12 ounces) of evaporated milk 1 cup of pumpkin puree 1 teaspoon of vanilla extract 1 teaspoon of ground cinnamon ½ teaspoon of ground nutmeg and ¼ teaspoon of ground cloves; continue whisking until the mixture is creamy and aromatic with spicy pumpkin scents wafting through your kitchen. This step ensures the flan layer achieves its silky custard-like consistency that perfectly complements the denser cake.
Make the Cake Batter
In a separate large bowl we sift together 2 cups of all-purpose flour 1 teaspoon of baking powder 1 teaspoon of baking soda 1 teaspoon of ground cinnamon ½ teaspoon of ground ginger and ¼ teaspoon of salt to remove any lumps and distribute the spices evenly. In another bowl we beat 1 cup of granulated sugar with ½ cup of vegetable oil and 3 large eggs until fluffy then stir in 1 cup of pumpkin puree and 1 teaspoon of vanilla extract. Gradually combine the wet ingredients with the dry ones mixing just until incorporated yielding a moist batter that’s infused with the essence of fall spices ready for layering.
Assemble the Cake
We start by pouring the flan mixture directly into the caramel-coated bundt pan creating a smooth base layer. Gently spoon the cake batter over the flan mixture without stirring to maintain distinct layers; the flan will sink during baking forming our signature two-tiered Pumpkin Flan Cake. Tap the pan lightly on the counter to release air bubbles ensuring an even rise and flawless presentation once inverted.
Bake the Cake
Preheat your oven to 350°F and place the assembled pan inside a larger roasting pan; fill the roasting pan with hot water to reach halfway up the sides of the bundt pan for a water bath that prevents cracking. We bake the cake on the middle rack for 60-70 minutes or until a toothpick inserted in the center comes out clean with the flan set but still jiggly filling your home with the warm inviting aroma of baked pumpkin and spices. Remove from the oven and let it sit in the water bath for 10 minutes before transferring to a cooling rack.
Cool and Chill
Carefully invert the cake onto a serving plate once it’s cooled slightly in the pan for about 15 minutes allowing the caramel to drizzle down as a glossy topping. We then refrigerate the cake uncovered for at least 4 hours or overnight to fully set the flan layer enhancing its creamy texture and melding the flavors for a refreshing chilled dessert that’s easy to slice and serve at your next gathering.
Make-Ahead Instructions
One of the best features of our Pumpkin Flan Cake is its make-ahead potential, allowing us to prepare it in advance for stress-free holiday gatherings or busy weeknights. This approach ensures the flavors meld beautifully, resulting in a moist, creamy dessert with rich pumpkin spice notes that taste even better after resting.
Preparing Ahead
To make our Pumpkin Flan Cake ahead, follow these simple steps after the initial baking and cooling process described earlier:
- Step 1: Once the cake has baked, cooled, and been inverted onto a serving plate, cover it tightly with plastic wrap or aluminum foil to prevent drying out. We emphasize this step to lock in the dessert’s silky flan layer and spiced cake moisture.
- Step 2: Refrigerate the covered cake immediately. It can set in the fridge for up to 24 hours at this stage, allowing the flan to firm up and the pumpkin flavors to intensify.
- Step 3: For longer storage, transfer the cake to an airtight container after the initial 24 hours. This helps maintain its fresh, inviting aroma and prevents any absorption of fridge odors.
Storage Guidelines
We recommend considering storage duration based on your needs. Here’s a quick overview in table form for optimal results:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Keep it covered; serve chilled or at room temperature for the best texture. |
| Freezer | Up to 2 months | Wrap in multiple layers of plastic wrap, then foil; thaw overnight in the fridge before serving. |
Reheating and Serving Tips
- Remove from the fridge 1–2 hours before serving to let it reach room temperature, enhancing its creamy consistency and subtle caramel undertones.
- For frozen cakes, thaw completely in the refrigerator for 8–12 hours, then bring to room temperature. Avoid microwaving to preserve the delicate flan layer’s smooth, velvety feel.
- Slice with a sharp knife dipped in hot water for clean cuts, revealing the beautiful layers that make this dessert a standout at any occasion.
Conclusion
We’re thrilled you’ve explored this Pumpkin Flan Cake with us
It’s a versatile treat that brings seasonal joy to any table
Trust us, once you’ve baked it, you’ll want to make it a tradition
Here’s to creating unforgettable moments with every slice
Frequently Asked Questions
What is Pumpkin Flan Cake?
Pumpkin Flan Cake is a delicious fusion dessert that combines the creamy, caramelized texture of traditional flan with a spiced pumpkin cake layer. It’s perfect for autumn and holiday celebrations, blending cultural flavors for a rich, seasonal treat that’s easy to prepare at home.
What are the key ingredients for Pumpkin Flan Cake?
The main ingredients include large eggs, sweetened condensed milk, evaporated milk, pumpkin puree, and spices for the flan layer, plus flour, sugar, baking powder, and more pumpkin puree for the cake. These common pantry staples create a moist, flavorful dessert that captures fall’s essence.
What tools do I need to make Pumpkin Flan Cake?
Essential tools include mixing bowls, measuring cups and spoons, a whisk or electric mixer, a 10-inch bundt pan or flan mold, an oven thermometer, spatulas, and a cooling rack. These items help ensure smooth preparation, even baking, and easy assembly for a professional result.
How do I make Pumpkin Flan Cake step by step?
Start by making caramel in the pan, then whisk the flan mixture with eggs, milks, pumpkin, and spices. Prepare the cake batter by mixing dry ingredients with wet ones, layer in the pan, and bake in a water bath. Cool, invert, and refrigerate to set. The process takes about 1-2 hours total.
Can I prepare Pumpkin Flan Cake in advance?
Yes, you can make it ahead for hassle-free events. Prepare, bake, and cool the cake, then cover and refrigerate it for up to three days to enhance flavors. For longer storage, freeze for up to two months, thawing in the fridge before serving.
How should I store and serve Pumpkin Flan Cake?
Store the cake covered in the refrigerator for up to three days or freeze for up to two months. To serve, let it come to room temperature, slice carefully, and pair with whipped cream or coffee for the best flavor. Reheat gently if desired, but it’s delicious chilled.