Hello friends! Today’s post is sponsored by Eagle Brand® Sweetened Condensed Milk! And we bring a fantastic dessert to compliment your holidays: Pumpkin Flan! Chocolate cake on the bottom, Pumpkin Flan on top, with a rich caramel sauce to finish! Also known as Chocoflan or Magic Cake!
This Pumpkin Flan is actually incredibly easy to make! I will show you all the steps on the video, and on the pictures below!
The coolest thing about this recipe is that when you put the batters in the pan, the chocolate cake batter goes on the bottom of the bundt pan, and the pumpkin flan batter goes on top.
As the flan bakes in the oven, the batters invert, and when you flip the cake onto the plate, the pumpkin flan will be on top, and the chocolate cake on the bottom.
Hence the name Magic Cake.
This cake is also known as Chocoflan in Latin America, or Pudim Cake in Brazil. And this Pumpkin Flan version takes it to the next level!
So without further ado, let’s get to it!
How to make Chocolate Pumpkin Flan?
Let’s start by greasing a bundt pan with shortening, and sprinkling it with sugar. Make sure to grease each nuke and cranny of the pan, specially if you are working with a pan that has waves like mine. You don’t want your beautiful Pumpkin Flan to get stuck there.
Once the pan is greased, you will make the caramel for the pan. Which is very simple and quick. Simply melt some sugar on a small saucepan until it browns, then add some water, re-heat to melt any sugar that may have crystallized, and pour it onto the bottom of the bundt pan! It’s that easy!
- Here we have our sugar in the pan.
- The caramel all ready, after the water has been added and re-melted.
- Greased and sugared bundt pan.
- The beautiful caramel poured on the bottom of the bundt pan.
At this point, I like to place the pan in the fridge so the caramel has a chance to cool down a bit. Not necessary, just something I like to do.
Next up, make the chocolate cake batter, which is a pretty straight forward recipe. Set it aside, and then make the Pumpkin Flan.
The Pumpkin Flan batter is very easy and simple to make!
Add all of the ingredients to the blender, blend, and pour!
These are the ingredients you will use to make the Pumpkin Flan.
It really doesn’t get much easier than that!
Now it’s time to assemble!
First, spread the chocolate cake batter on the bottom of the pan. Then pour the Pumpkin Flan on top. And voila, you’re ready to bake your flan!
And yes, while this post is sponsored by Eagle Brand® Sweetened Condensed Milk, this has been my favorite condensed milk brand since I moved to the states in 2011.
We use a LOT of condensed milk in our baking in Brazil, and I couldn’t find my favorite Brazilian condensed milk brand anywhere besides in Brazilian grocery stores, which I don’t have any nearby.
Enters Eagle Brand® Sweetened Condensed Milk! It’s for sure the best condensed milk out there, either to make Dulce de leche (the only brand that doesn’t crystallize the dulce de leche!), or use in Brigadeiros (popular brazilian truffles made with condensed milk), or any other recipes! I’ll have a link to my favorite condensed milk recipes at the bottom of the post! Make sure to check them out, since I have tons of condensed milk recipes on my blog!
This Pumpkin Flan recipe is the perfect dessert for your holiday table! Everyone will love it! It’s super easy to make, you can totally make it ahead, since it will keep well in the fridge for a few days! So practical and sure to please all of your guests, friends, family, neighbors!
Tips on how to make this Pumpkin Flan
- Make sure to grease the bundt pan really well!
- Use a water bath! Don’t just place the flan in the oven, make sure you bake it on top of a pan with some water on the bottom! That’s the best way to bake custard without scorching it, and without having the outside become hard, the middle uncooked.
- Cover the pan with foil midway baking! Once the cake has floated to the top and is set, you should cover the pan with foil, so the cake doesn’t over bake. The reason why I don’t cover it with foil from the beginning, is that the cake sometimes may rise quite a bit in the initial phase of baking and stick to the foil.
- For the chocolate cake batter, I used to make it with just butter, now I mix butter and oil. You’re welcome to use all butter if you wish, but the chocolate cake will bake for quite a bit, so sometimes it has the tendency of getting dry (specially if you don’t cover it with foil halfway through baking), but the oil has seemed to have solved this issue for good! Take my word, I’ve baked 3 of these Pumpkin Flans in the past 2 weeks (for the sake of recipe tasting ahem!)
- The best way to tell if the flan is baked is to see if the cake is coming off from the sides of the pan. Baking time may take up to 90 minutes depending on your oven.
- Let the Pumpkin Flan chill in the fridge overnight before turning it onto a plate.
- On the next day, place the bundt pan in a large pan with warm water for a few minutes to help the caramel from the bottom loosen up before turning the cake onto a plate.
- Give the bundt pan a little wiggle, if the flan cake jiggles in there, you’re good to go!
Phew! Those were lots of tips! With these tips, my instructions below, the video, and Eagle Brand® Sweetened Condensed Milk, there’s no way this won’t be the most loved dessert of your holiday festivities!
Here are some more desserts with condensed milk from Pies and Tacos for you to check out! (I had way too many, so just had to choose a few! To see all of them, type condensed milk on the search bar!)
- Dulce de Leche Cupcakes
- Key Lime Pie Cake
- Chocolate Flan
- Dulce de Leche Cake
- Brigadeiro Cupcakes
- Flan Cake
- Dulce de Leche Bars
- Flan Cupcakes
- Chocolate Strawberry Cake
- Key Lime Brigadeiros
Thanks for reading my blog! If you make this recipe, make sure to tag me on instagram @piesandtacos because I simply adore seeing your creations!
- 1 cup granulated sugar 200 grams, 7 oz
- 1/2 cup water room temperature 118 ml
- 1 1/2 cups all-purpose flour 191 grams, 6.75 oz
- 1/2 cup unsweetened cocoa powder 60 grams, 2.1 oz
- 3 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted 113 grams, 4 oz
- 1/4 cup oil 59 ml
- 1 cup granulated sugar 200 grams, 7 oz
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk 118 ml
- 4 eggs
- 1 cup pumpkin puree
- 1 condensed milk can 396 grams, 14 oz
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour 15 grams, 0.5 oz
- 2 teaspoons pumpkin spice
- To make the caramel, start by melting sugar in a small pan over medium heat. Leave the water measured out and set aside, nearby, ready to go.
- Don’t stop stirring, as you want the sugar to melt evenly.
- Once all the sugar has melted, the syrup will have a light brown color.
- When the syrup is smooth, with no sugar granules or lumps, take the pan out of the heat.
- Be careful with this next step. Pour the 1/2 cup of water over the melted sugar. It will probably splash, so you need to be careful and maintain your distance.
- When you pour the water over the melted sugar, some of the caramel will crystallize.
- Bring mixture back to the heat, and keep stirring with your spatula until all the sugar has re-melted.
- Once the syrup is smooth and with a deep amber color, remove from the heat. It’s supposed to be a very thin and light syrup.
- Remove caramel to a heat-safe container. Let it cool slightly.
- Pre-heat the oven to 350 Fahrenheit.
- Grease a bundt pan thoroughly with vegetable shortening, or butter. Sprinkle granulated sugar all over it, covering the entire surface. I used a 12 cups bundt pan.
- Pour caramel on the bottom of the bundt pan. Set aside. I like to keep it in the fridge at this point, to help the caramel cool down.
- Sift the flour, salt, baking powder, and cocoa powder together. Set aside.
Mix the eggs, butter, oil, sugar in a bowl.
Cream with a mixer or whisk the ingredients together for about 2 minutes until the mixture is fluffy.
Add the vanilla and the milk. Mix to combine.
- Next, add the sifted dry ingredients.
- Mix with a spatula or whisk to incorporate the dry ingredients with the batter.
- Just stir until there are no more dry ingredients in the batter.
- In a blender, place eggs, condensed milk, pumpkin puree, vanilla, flour, and pumpkin spice.
- Blend mix on high for 1-2 minutes, depending on the potency of your blender.
- You are looking for a smooth thin and runny batter.
- Pour chocolate cake bater over caramel layer in the bundt pan. Don’t worry if the caramel gets mixed in the batter, it will separate and go to the bottom as everything bakes together. Use a spatula or spoon to smooth out the top of the chocolate cake batter.
- Pour pumpkin flan batter over chocolate cake, slowly and carefully.
- Place the bundt pan in a large roasting pan with about 2 inches of water in to make a water bath.
- Place it in the oven and bake for about 40 minutes. You will notice that the batters have inverted and the chocolate cake batter will be on top. When the chocolate cake batter seems set (but not fully baked yet), cover the pan with foil.
- The reason why I am instructing to cover the pan only after the chocolate cake batter has set, is because sometimes the batter will rise too much and stick to the foil.
- Keep baking the covered flan. Make sure to check your flan around the 60 minute mark.
- Insert a toothpick in the cake to make sure it comes out clean, which means it’s done baking.
- If not, keep baking, until up to 90 minutes.
- The cake on top should be coming off the sides of the pan slightly.
- Let flan cool down, place it in the fridge for 6 hours or overnight.
- When you are ready to remove the flan from the pan, just fill up a large pan with some warm water, place the bundt pan in the water bath, so this way it will help loosen up the caramel that’s on the bottom of the bundt pan, for easy removal. Let the bundt pan sit in this water bath for a few minutes. Wiggle the pan around, if the flan jiggles, means it’s lose on the bottom.
- Flip it onto a cake plate.
- Store it in your fridge, covered, for up to 5 days.