skip to main content
  1. Pumpkin Flan Cake

Pumpkin Flan Cake

04:50:00 24 servings, 1 piece (103 g) each
Recipe By
0 0 Reviews
Prep Time
Total Time

24 servings, 1 piece (103 g) each

Discover this super-delicious Pumpkin Flan Cake. Our Pumpkin Flan Cake brings together two favourites—cake and creamy flan—in one delicious fall dessert that features a punch of pumpkin flavour and creamy Cool Whip topping.

Read MoreRead Less

What You Need

Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Cook 1 cup sugar and 2 Tbsp. water (without stirring) in small saucepan on medium heat 5 min. or until sugar is completely dissolved and mixture is deep brown in colour. Immediately pour into 3-L fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth.
  • Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin, remaining water and remaining eggs in large bowl with mixer until blended. Pour over caramel sauce in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan.
  • Bake 1-1/2 hours or until toothpick inserted near centre comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours. Loosen dessert from sides of pan with knife. Invert onto plate; gently remove pan.
  • Combine Cool Whip and remaining pumpkin. Spoon over individual servings of dessert just before serving.

How to Unmold the Dessert

Place serving plate over cooled dessert in pan. Invert tube pan onto plate. Gently remove pan. Spoon any remaining caramel left in pan over dessert.


To prevent overflow, check cake pan to confirm it is the required 3-L size. Just measure 3 L (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.


Prepare using ground Mexican cinnamon (canela) for the most authentic flavour!


  • 24 servings, 1 piece (103 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (103 g) each
Calories 220
% Daily Value
Total fat 9g
Saturated fat 3.5g
Cholesterol 75mg
Sodium 190mg
Carbohydrate 34g
Dietary fibre 1g
Sugars 26g
Protein 4g
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review