Pumpkin flan cake is the perfect fall dessert that combines creamy flan with moist pumpkin cake in one irresistible treat. This fusion dessert blends the rich, silky texture of traditional flan with the warm, spiced flavors of pumpkin cake, creating a unique and delightful experience for your taste buds.
We love how this recipe brings together two classic favorites into a show-stopping dessert that’s surprisingly easy to make. Whether you’re hosting a holiday gathering or simply craving something special, pumpkin flan cake offers a comforting twist on seasonal flavors that everyone will enjoy. Let’s dive into this delicious recipe that’s sure to become a new fall favorite.
Ingredients
To craft our rich Pumpkin Flan Cake, we blend layers carefully, starting with the pumpkin cake, followed by the smooth flan, and finishing with a luscious caramel sauce. Below are the precise ingredients for each layer that ensure perfect texture and flavor balance.
For the Pumpkin Cake Layer
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Flan Layer
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
For the Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- 2 tablespoons unsalted butter
- ¼ cup heavy cream
| Layer | Key Ingredients | Quantity |
|---|---|---|
| Pumpkin Cake | All-purpose flour, baking powder, spices, pumpkin puree | As listed above |
| Flan | Sweetened condensed milk, evaporated milk, eggs, vanilla | As listed above |
| Caramel Sauce | Granulated sugar, water, butter, heavy cream | As listed above |
This layered Pumpkin Flan Cake combines seasonal spices with creamy and sweet textures. Each ingredient is essential for creating the perfect spiced cake base, silky flan topping, and rich caramel finish.
Equipment Needed
To create a perfect Pumpkin Flan Cake, having the right equipment is essential for smooth preparation and flawless results. Below is a detailed list of the tools we use to achieve the rich layers and creamy texture that define this dessert.
- 9×13 inch baking dish: This size accommodates the layered flan and pumpkin cake perfectly, allowing even baking and easy slicing.
- Mixing bowls: We need separate bowls to mix the pumpkin cake batter, flan mixture, and caramel sauce without cross-contamination.
- Electric hand mixer or stand mixer: To blend the pumpkin cake batter smoothly and whip the flan eggs and milk together for that silky custard texture.
- Whisk: For combining ingredients and gently mixing the caramel sauce ingredients.
- Saucepan: A medium-sized saucepan for preparing the caramel sauce; use one with a thick bottom to prevent burning.
- Measuring cups and spoons: Accurate measurements are key for baking and cooking the flan, cake, and caramel.
- Spatula: For scraping down the batter from the sides of bowls and spreading the cake evenly over the caramel layer.
- Baking pan cover or aluminum foil: To loosely cover the baking dish during the water bath (bain-marie) step that ensures the flan cooks evenly without cracking.
- Large roasting pan or deep baking dish: Used as the water bath container to hold hot water surrounding the flan cake pan for gentle, even cooking.
- Oven mitts: For safe handling of hot pans when removing from the oven or water bath.
- Cooling rack: To allow the flan cake to cool completely before unmolding and serving.
| Equipment | Purpose |
|---|---|
| 9×13 inch baking dish | Holds layered cake and flan for baking |
| Mixing bowls | Separate preparation for cake and flan |
| Electric mixer | Smooth blending and whipping |
| Whisk | Mixing caramel sauce |
| Saucepan | Caramel preparation |
| Measuring cups & spoons | Precise ingredient amounts |
| Spatula | Spreading and scraping batter |
| Baking pan cover/foil | Covering during water bath |
| Roasting pan | Water bath holder |
| Oven mitts | Safe handling of hot pans |
| Cooling rack | Cooling dessert before serving |
Using these essential tools ensures our Pumpkin Flan Cake bakes perfectly with a tender pumpkin cake base, silky flan center, and rich caramel topping that impresses every time.
Preparation
Let’s move step-by-step to create our luscious Pumpkin Flan Cake. Focusing on each component separately ensures perfect texture and rich flavors that meld beautifully in the finished dessert.
Preparing the Caramel
- In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water.
- Heat over medium, stirring gently until sugar dissolves completely.
- Stop stirring and allow the mixture to boil until it turns a deep golden amber color, watching carefully to prevent burning.
- Immediately remove from heat and carefully pour the hot caramel into the prepared 9×13 inch baking dish, tilting the dish to cover the bottom evenly.
- Set aside to cool and harden while we prepare the next layers.
Preparing the Pumpkin Cake Batter
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the following dry ingredients:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Salt | 1/4 tsp |
- In a separate bowl, whisk together:
| Ingredient | Amount |
|---|---|
| Canned pumpkin puree | 1 cup |
| Granulated sugar | 1 cup |
| Vegetable oil | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
- Gradually add dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
- Gently pour the batter over the hardened caramel layer in the baking dish, spreading evenly with a spatula.
Preparing the Flan Mixture
- In a large bowl, whisk together the following:
| Ingredient | Amount |
|---|---|
| Sweetened condensed milk | 1 can (14 oz) |
| Evaporated milk | 1 can (12 oz) |
| Large eggs | 4 |
| Vanilla extract | 1 tsp |
- Beat the eggs thoroughly then add condensed milk, evaporated milk, and vanilla. Whisk until smooth and fully combined.
- Slowly pour the flan mixture over the pumpkin cake batter in the baking dish. The flan will gently settle to form the top layer during baking.
- Prepare a roasting pan with hot water for a water bath, placing the baking dish inside carefully to prevent water from splashing into the cake.
By carefully assembling these layers, we set the stage for an irresistible Pumpkin Flan Cake that delights with every bite—creamy flan, spiced pumpkin cake, and rich caramel.
Directions
Follow these detailed steps to create the perfect Pumpkin Flan Cake with its luscious caramel, spiced pumpkin cake, and smooth flan layers.
Making the Caramel Layer
- Combine sugar and water: In a medium saucepan, mix 1 cup granulated sugar with 1/4 cup water. Stir gently to combine but avoid splashing sugar on the sides.
- Cook the caramel: Place the saucepan over medium heat. Without stirring, allow the sugar to dissolve and cook until it turns a deep golden amber color. This typically takes about 8-10 minutes.
- Remove from heat immediately: Once the caramel reaches the desired color, take the pan off the heat to prevent burning.
- Pour caramel into baking dish: Quickly but carefully pour the hot caramel into a 9×13 inch baking dish, tilting the dish to coat the bottom evenly.
- Let caramel set: Allow the caramel to cool and harden at room temperature while we prepare the next layers.
Assembling the Pumpkin Cake and Flan
- Prepare pumpkin cake batter: In a large bowl, whisk together dry ingredients — 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. In a separate bowl, blend 1 can (15 oz) pumpkin puree, 4 large eggs, 1 cup vegetable oil, and 1 1/4 cups granulated sugar until smooth.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Pour pumpkin batter over caramel: Carefully spread the pumpkin cake batter over the firm caramel layer in the baking dish.
- Prepare flan mixture: In a clean bowl, whisk 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 5 large eggs, and 2 teaspoons pure vanilla extract until smooth and creamy.
- Layer flan on pumpkin cake: Slowly pour the flan mixture over the pumpkin batter. It will sink through and blend slightly creating a beautiful layered effect.
Baking Instructions
- Preheat oven: Set the oven to 350°F (175°C).
- Set up water bath: Place the filled baking dish inside a larger roasting pan. Pour hot water into the roasting pan, coming halfway up the sides of the baking dish. This water bath ensures even, gentle cooking.
- Bake: Carefully transfer the roasting pan to the oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes.
- Check doneness: Insert a knife or toothpick into the cake section—not the flan—when it comes out clean the cake is done.
- Cool completely: Remove the baking dish from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to let the flan set fully.
- Serve: Run a knife around the edges, invert the flan cake onto a large serving platter so the caramel layer is on top.
| Step | Ingredient(s) | Details |
|---|---|---|
| Caramel Layer | 1 cup sugar, 1/4 cup water | Cook until deep golden amber |
| Pumpkin Cake Batter | Flour, spices, pumpkin, eggs | Mix dry and wet separately, combine |
| Flan Mixture | Condensed milk, evaporated milk, eggs, vanilla | Whisk until smooth |
| Baking | Oven at 350°F, water bath | Bake for 75-90 minutes |
| Cooling | Refrigerate | Minimum 4 hours or overnight |
Let’s move forward with the baking process now to turn our Pumpkin Flan Cake into a fall dessert masterpiece.
Cooling and Serving
Proper Cooling and Serving of our Pumpkin Flan Cake is essential to showcase its perfect texture and rich flavors. Let’s explore how to cool it correctly and the best tips to unmold this delicious dessert flawlessly.
Cooling the Cake Properly
To achieve that signature creamy flan layer and moist pumpkin cake, cooling plays a crucial role. Here’s how to do it step-by-step:
- Remove the cake from the oven carefully and place it on a wire rack.
- Allow it to cool at room temperature for about 1 to 2 hours. This initial cooling helps the flan and cake layers to settle.
- Once cooled to room temperature, cover the pan with plastic wrap or aluminum foil.
- Refrigerate the flan cake for at least 4 hours, preferably overnight. This chilling time is vital for the flan to fully set and for the caramel to enhance its flavor and texture.
| Cooling Stage | Duration | Purpose |
|---|---|---|
| Room Temperature Cooling | 1 to 2 hours | Allows setting and cooling to prevent condensation |
| Refrigeration | 4 hours to overnight | Final firming of the flan and melding of flavors |
Tips for Unmolding the Flan Cake
Unmolding Pumpkin Flan Cake can be tricky but following these tips ensures a perfect presentation every time:
- Run a thin knife or offset spatula gently along the edges of the cake to loosen it from the baking dish.
- Place a large serving platter or tray directly over the baking dish.
- Hold the platter securely and invert the dish quickly but carefully to release the cake.
- If the caramel clings to the pan, dip the bottom of the baking dish briefly in warm water for about 10 seconds to help loosen the caramel.
- Serve immediately for the best texture and rich caramel shine on top.
“The secret to stunning Pumpkin Flan Cake presentation is patience in cooling and a gentle hand when unmolding.”
By mastering these cooling and serving steps, our Pumpkin Flan Cake will impress visually and taste divine.
Make-Ahead and Storage Tips
Preparing the Pumpkin Flan Cake in advance gives us flexibility and enhances its flavors. Here are our top tips to ensure every slice remains decadent and fresh.
Make-Ahead Instructions
- Bake the cake fully following the recipe steps.
- Allow the cake to cool to room temperature for about 1 hour.
- Cover the baking dish tightly with plastic wrap or aluminum foil.
- Refrigerate the cake for at least 4 hours or overnight. This chilling time helps the flan layer to set perfectly and the flavors to meld beautifully.
- For best texture and flavor, avoid freezing the cake before serving.
Storage Guidelines
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 4 days | Keep covered to prevent drying |
| Freezing | Not recommended | Flan texture may become grainy |
| Room Temperature | Not recommended | Risk of spoilage due to dairy |
Serving After Storage
- Before serving, let the cake sit at room temperature for 15-20 minutes. This softens the flan and enhances its creamy mouthfeel.
- Use a sharp knife dipped in hot water to slice cleanly through the caramel and flan layers.
- To unmold, gently run a thin spatula or knife around the edges before inverting the cake onto a serving plate.
“The chilling step is crucial. Keeping the cake cold allows the flan to firm up and results in those signature creamy layers that contrast with the moist pumpkin cake perfectly.”_
By following these Make-Ahead and Storage Tips, we guarantee your Pumpkin Flan Cake will stay fresh, moist, and flavorful for all to enjoy whenever cravings strike.
Conclusion
Pumpkin Flan Cake brings together the best of fall flavors and textures in one stunning dessert. Its creamy flan and spiced pumpkin cake layers create a perfect harmony that’s sure to impress at any gathering. With a little attention to detail and the right steps, this recipe becomes an effortless way to celebrate the season.
We encourage you to try this recipe and enjoy the rich, comforting taste that only pumpkin flan cake can offer. Once you’ve mastered it, it’s bound to become a go-to dessert for holidays and cozy nights alike. Let’s make this fall a little sweeter with every slice!
Frequently Asked Questions
What is pumpkin flan cake?
Pumpkin flan cake is a layered dessert combining a moist pumpkin cake base with a creamy flan layer topped with caramel sauce. It offers a unique blend of textures and flavors, perfect for fall.
What ingredients do I need for pumpkin flan cake?
You need all-purpose flour, pumpkin puree, spices, sweetened condensed milk, evaporated milk, eggs, sugar, water, cream, vanilla, and basic baking essentials like baking powder.
What equipment is required to make pumpkin flan cake?
Essential tools include a 9×13 inch baking dish, mixing bowls, electric mixer, saucepan for caramel, measuring cups and spoons, spatula, and a roasting pan for the water bath.
How do I make the caramel layer for pumpkin flan cake?
Cook sugar and water in a saucepan over medium heat until it turns a deep golden amber. Pour the caramel carefully into the baking dish and let it cool and harden before adding other layers.
What is the baking process for pumpkin flan cake?
Layer the caramel, pour the pumpkin cake batter over it, then add the flan mixture. Bake the assembled dish in a water bath until the flan sets. Cool completely before refrigerating.
How should I cool and serve pumpkin flan cake?
Cool the cake at room temperature first, then refrigerate for at least four hours or overnight. Use a knife to loosen edges and invert the dish onto a plate to serve.
Can I make pumpkin flan cake ahead of time?
Yes, bake and cool the cake ahead, then refrigerate it for at least four hours or overnight. This allows the flan to set and flavors to meld.
How should I store leftover pumpkin flan cake?
Store leftovers covered in the refrigerator for up to four days. Avoid freezing to prevent texture changes. Let the cake come to room temperature before serving.
What tips help get clean slices when serving?
Use a hot knife and wipe it clean between cuts to ensure smooth, neat slices when serving pumpkin flan cake.
Is pumpkin flan cake suitable for holiday gatherings?
Absolutely. Its comforting flavors and elegant presentation make pumpkin flan cake a favorite for festive occasions and special fall desserts.