Pumpkin Flan Cake

By á-47

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 cake pan, reserve 2 cups cake batter before pouring remaining into cake pan. Continue as directed. 2 cups cake batter makes 9 cupcakes; bake as directed on the cake mix package.

Ingredients

• 1 3/4 cups sugar, divided
• 1 cup plus 2 Tbsp. water, divided
• 1 can (12 oz) evaporated milk
• 4 oz. cream cheese, cubed, softened
• 8 eggs, divided
• 1 can (15 oz) pumpkin
• 1 pkg. (2 layer size) yellow cake mix
• 1/3 cup oil
• 1 tea. cinnamon
• 1/4 tea. ground cloves
• 1/2 cup thawed cool Whip Whipped Topping

Preparation

Step 1

Heat oven to 375 degrees.

Stir 1 cup sugar and 2 Tbsp. water i small saucepan; cook on medium heat 5 minutes 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 large 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. Spoon any remaining caramel left in the pan over the dessert. Remove pan. Combine Cool Whip with remaining pumpkin. Serve dessert topped with Cool Whip mixture.