Ingredients:
For cake:
- 1/4 cup caramel topping
- 1 Spice cake mix box (if you find pumpkin cake mix, that’s even better, but it’s pretty hard to find at my local supermarket)
- 1 Cup Water
- ⅓ Cup Vegetable Oil
- 2 Large Eggs
- 1 can Pumpkin puree
For flan:
- 1 can sweetened condensed milk
- 1 cup milk
- 4 eggs
Directions:
-
- Heat oven to 350°F. Grease fluted tube cake/ bundt pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan.
- In large bowl, beat cake mix, pumpkin,water, oil and eggs with electric mixer or stand mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
- In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
- Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. (The roasting pan will serve as a water bath during baking.)
- Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 2 hour (For better results I left in the fridge overnight).
- Place serving plate upside down on cake pan; turn plate and pan over. Remove pan.
* Store in refrigerator.
