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Pumpkin Flan Cakes

Pumpkin Flan Cakes recipe image
These Pumpkin Flan Cakes are a cozy, autumn-inspired dessert that combines the warm spices of a classic spice cake with the rich, velvety texture of pumpkin flan. The moist cake layers act as a vessel for a luscious filling made from melted marshmallows, pure pumpkin, and aromatic spices like cinnamon and ginger. The result is a tender, sweet treat that feels indulgent yet comforting. Perfect for holiday gatherings, fall potlucks, or a special weeknight dessert, this recipe brings together familiar pantry staples to create something truly special. The contrast between the soft cake and the creamy, spiced filling makes every bite delightful.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 1987.6
Dietary: Gluten-free, Vegetarian
Description
These Pumpkin Flan Cakes are a cozy, autumn-inspired dessert that combines the warm spices of a classic spice cake with the rich, velvety texture of pumpkin flan. The moist cake layers act as a vessel for a luscious filling made from melted marshmallows, pure pumpkin, and aromatic spices like cinnamon and ginger. The result is a tender, sweet treat that feels indulgent yet comforting. Perfect for holiday gatherings, fall potlucks, or a special weeknight dessert, this recipe brings together familiar pantry staples to create something truly special. The contrast between the soft cake and the creamy, spiced filling makes every bite delightful.
Ingredients
  • 1 box Spice cake mix
  • 30 large Marshmallows
  • 1/4 cup Milk
  • 16 ounces Pumpkin
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • 1/4 teaspoon Salt
  • 3 cups Cool Whip Lite (thawed)
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. 2
    Prepare the spice cake mix according to package directions. Pour approximately 2 to 2.5 cups of batter into each prepared pan, smoothing the tops.
  3. 3
    Bake for 25âÂÂ30 minutes, or until a toothpick inserted into the center comes out clean.
  4. 4
    Cool cakes in pans for 10 minutes, then loosen edges with a knife and turn out onto a wire rack to cool completely. Remove parchment paper.
  5. 5
    While cakes cool, make the filling: In a 2-quart saucepan over low heat, combine marshmallows and milk. Stir gently until marshmallows are completely melted and smooth.
  6. 6
    Remove saucepan from heat. Stir in the pumpkin puree, cinnamon, ginger, and salt until well combined.
  7. 7
    Allow the pumpkin mixture to cool completely to room temperature.
  8. 8
    Fold the thawed Cool Whip Lite into the cooled pumpkin mixture until combined and fluffy.
  9. 9
    Slice each cake layer in half horizontally to create two layers per cake. Spread a generous amount of the pumpkin filling onto the bottom layer of each cake.
  10. 10
    Top with the remaining cake layers. Chill in the refrigerator for at least 1 hour before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1987.6kcal
% Daily Value *
Total Fat 66.1g102%
Saturated Fat 39.7g199%
Cholesterol 198.3mg67%
Sodium 1301.3mg55%
Total Carbohydrate 358.0g120%
Dietary Fiber 2.3g10%
Sugars 338.6g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, flan, cake, dessert, spice cake, marshmallow, cinnamon, ginger, fall, autumn, baking, custard, holiday, comfort food, sweet
Read it online: https://www.chefs-mate.com/recipe/pumpkin-flan-cakes/