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 375�F.
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.
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