Ingredients1 boxed yellow cake mix
5 eggs room temp
1 can sweetened condensed milk
1 can evaporated milk
1 8oz package cream cheese softened, important!
1 tsp van
2 1/2 tsp pumpkin pie seasoning
1/3 cup oil
1 c canned pumpkin, not pie mix
1/3 cup waterInstructionsthe cream cheese MUST be soft and the eggs room temp.
for the cake part:
Mix the cake mix, with 2 tsp pumpkin pie seasoning, 2 eggs, 1/3 cup oil, 1 cup pumpkin , 1/3 cup water. pour into a WELL greased bunt pan. I use the spray oil and go heavy. this is important.
for the flan:
in a blender put the other 3 eggs, the two cans of milk, the van and the cream cheese. blend till smooth. Now pour this over the top of the cake batter in the bunt pan. stick a knife through the batter to help make a tunnel to the bottom and leave it alone. It will look messy but don't worry the flan mix will sink down and the cake will float. cover with foil and cook in a water bath for 1 hour to 1 hour 10 minutes. when done refrigerate over night to set the flan. run a knife around the edge to loosen and turn out on a plate. top each serving with a dollop of whip cream.NotesOn the egg I do 375 plate setter legs down with the little feet holding the water bath pan on that. make sure you are hot and clear with no smoke :)Number of Servings: 12Time to Prepare: