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Pumpkin Flan cakes


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  • Cake
  • 1 box (18-19oz.)spice cake mix
  • Filling
  • 30 large marshmallows
  • 1/4 cup milk
  • 1 can (16oz.) pumpkin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 3 cups frozen whipped topping, thawed


Servings 2
Preparation time 15mins
Cooking time 55mins


Step 1

Preheat oven to 350 degrees. Grease two Flan Pans and line center with parchment paper. Prepare spice cake according to package directions. Pour 2 and 1/2 cups of batter into each prepared Flan Pan. (Leftover batter can be used for cupcakes.) Bake for 25 to 30 minutes or until done. Cool in pan for 10 minutes. loosen cake from edge of pan and turn out onto serving plate. Allow to cool completely before removing parchment paper.
To make filling, place marshmallows with mild in 2-quart saucepan. Melt marshmallows over low heat, stirring occasionally. Remove from heat. Add pumpkin, spices and salt and stir to combine. Allow mixture to cool completely. Fold in whipped topping. Fill each Flan cake center with pumpkin mixture. Chill be fore serving. Garnish with additional whipped topping if desired.


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