Pumpkin Flan Cake

A delicious layered dessert with pumpkin in both the flan and cake layers, perfect for Thanksgiving.

By @littlebbanghouse

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

• 1 cup pumpkin puree
• 3 eggs
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 teaspoon vanilla extract
• 0 spices
• 1 cup pumpkin puree
• 2 cups flour
• 1 cup sugar
• 2 eggs
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0 spices

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the pumpkin flan custard by combining the pumpkin puree, eggs, sweetened condensed milk, evaporated milk, vanilla extract, and spices in a blender. Blend until smooth.
3. Pour the flan mixture into a prepared bundt pan.
4. Prepare the pumpkin cake batter by mixing the pumpkin puree, flour, sugar, eggs, baking powder, baking soda, and spices in a large bowl. Mix until well combined.
5. Carefully pour the cake batter over the flan mixture in the bundt pan.
6. Place the bundt pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the bundt pan.
7. Bake in the preheated oven for about 90 minutes, or until a toothpick inserted into the cake comes out clean.
8. Remove the bundt pan from the water bath and let it cool to room temperature.
9. Refrigerate the cake for at least 4 hours or overnight before serving.
10. Invert the cake onto a serving platter and serve chilled.