Pumpkin Flan Cake

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In this tasty pumpkin hybrid dessert, you get two favorites—cake and flan—in one, topped with creamy dollops of COOL WHIP Whipped Topping

Pumpkin Flan Cake

24 servings

Ingredients:
  • 1-3/4 cups  sugar, divided
  • 1 cup  plus 2 Tbsp. water, divided
  • 1 can   (12 oz.) evaporated milk
  • 4 oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
  • 8 eggs, divided
  • 1 can  (15 oz.) pumpkin, divided
  • 1 pkg.   (2-layer size) yellow cake mix
  • 1/3 cup  oil
  • 1 tsp.  ground cinnamon
  • 1/4 tsp.  ground cloves
  • 1/2 cup   thawed COOL WHIP Whipped Topping

Instructions:

HEAT oven to 375ºF.

STIR 1 cup sugar and 2 Tbsp. water in small saucepan; cook on medium heat 5 min. or until completely dissolved and deep brown in color (do not stir sugar while boiling). Immediately pour into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin puree and remaining sugar in blender until smooth; set aside.

BEAT cake mix, remaining water, oil, 1/2 cup of the remaining pumpkin puree, spices and remaining eggs with mixer until blended. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down. Place in larger 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 center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours or overnight. Loosen dessert from sides of pan; invert onto plate. Remove pan. Combine COOL WHIP with remaining pumpkin. Serve dessert topped with COOL WHIP mixture.

Tips:


How to Unmold Dessert
Place cake platter over cake pan. Invert cake onto platter. Gently remove cake pan; spoon any remaining caramel left in pan over dessert.

Note
To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (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.

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.