Fall. Pumpkin. Flan. Cake.
I’m still on my pumpkins recipes! And don’t forget my love for flan. This recipe is a combo of both, a play on the classic Choco Flan cake, autumn/fall style!
It did turn out really good, I must say. I made sure the flan layer is thicker, and this time I used a ready made “cajeta” for the caramel, just because it was staring at me when I opened the pantry looking for condensed milk.
The cake starts with a yellow cake mix, doctored with pumpkin puree and pumpkin pie spice. Ta-da! Pumpkin Spice Cake!
Another interesting thing about this recipe is that you place the cake layer over the cajeta, and the flan layer last. In the process of baking/steaming, the flan and cake reverses, and you’ll end up with a cake topped with a flan topped with cajeta. How awesome is that?
Like all my recipes, I hope you’ll like this! it is not too sweet, super tasty and perfect with a hot cup of coffee or tea!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
Follow me for more recipes for the Itaki!
See Itaki’s offerings here! https://www.itakico.com/theresa
Follow me on Facebook: https://www.facebook.com/At-Home-With-Theresa-100255438410727/
2 tablespoons caramel topping (I used Cajeta)
1 cup yellow cake mix
1 teaspoon pumpkin pie spice
3 tablespoons canola oil
1 large egg
1/2 cup canned pumpkin puree
1/2 cup condensed milk
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
3 ELB cups water in base
1. Grease the large ELB bowl. Pour the caramel topping in the bowl and set aside.
2. Cake: Mix all ingredients in a small bowl until combined. Pour into big bowl with caramel.
3. Flan: Mix all ingredients in a small bowl until well mixed. Pour over the cake batter.
4. Cover bowl with foil and set on the ELB base. Pour 3 ELB cups water in the base. Cover and let steam until it shuts off, about an hour.
5. Carefully open the ELB and check the cake for doneness by piercing with a skewer. It should come out clean. Add more water and steam a little more if needed.
6. Cool cake completely on a wire rack. Chill at least a couple of hours, or until cold.
7. Run a knife along the edges, and invert onto a serving dish. Add more cajeta before serving, if desired.