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Thanksgiving Desserts

Eggnog Pumpkin Flan Cake – "Holiday Chocoflan"

12 servings
Vegetarian Diet, American Baking

This eggnog pumpkin flan cake – "holiday chocoflan" – is my festive take on an amazing dessert. The original chocoflan, also known as Mexican Magic Flan Cake or Pastel Impossible, features a rich, moist chocolate cake topped with a layer of creamy flan and caramel sauce. For the holidays, I decided to replace the chocolate cake with a pumpkin cake and use eggnog in the flan. The result is a masterpiece of deliciousness that will undoubtedly wow your friends and family.

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I use a boxed cake mix for this version to make things a little simpler. To make the cake extra light and flavorful, I replaced the water called for with ginger ale and added a bit of pumpkin pie spice. If you have a favorite pumpkin cake recipe, by all means, use that and make your cake from scratch; I am sure it will be just as delicious. I also used store-bought eggnog for this, but again, if you make your own, go ahead and use that instead.
This amazing cake is known as the pastel impossible ("impossible cake") or Mexican magic flan cake. This is because after putting the caramel in the bottom of the pan, you add the cake batter and then gently pour the flan on top. As it bakes, the cake lightens up and rises, and the flan sinks. Thus, when you turn the cake out of the pan, you are left with the flan on top and the cake on the bottom, as they have switched places while baking. It truly is a thing of wonder and beauty – and utter deliciousness!

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ChefLynn ChefLynn Rising Start
November 30, 2024
  • 75 min.
  • 75 min.
  • 3/5
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Ingredients:

Caramel:

Cake:

Flan:

Tools:

Directions:

1. Preparation:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Grease your Bundt pan very well with baking spray, cooking spray, or vegetable oil.

2. Caramel:

  • Place the sugar in a medium heavy-bottom pot and cook over medium heat, stirring constantly, until it melts and becomes an amber color.
  • Carefully pour the melted sugar into the prepared Bundt pan and set aside.
  • THIS IS VERY HOT, use extreme caution.

3. Cake:

  • Mix the cake mix according to the package instructions, substituting the ginger ale for the water.
  • Add more pumpkin pie spice if you like. I added about 1 teaspoon.
  • Pour the cake batter into the pan on top of the caramel and set aside.

4. Flan:

  • In a 4-cup liquid measuring pitcher or other similar-sized spouted vessel, whisk 3 eggs to break up the yolks.
  • Add the sweetened condensed milk and eggnog to the eggs and whisk until well combined.
  • Using a ladle or large spoon, pour the flan over the cake batter. Pour from the measuring cup into the ladle or spoon, allowing the flan to flow gently onto the cake.

5. Bake:

  • Place a ball of aluminum foil into the hole in the Bundt pan so nothing spills over – this is optional, but I recommend it.
  • Cover the pan with a piece of aluminum foil that has been sprayed with cooking or baking spray, or greased with vegetable oil on the side that will touch the cake.
  • Place the Bundt pan in a larger roasting pan and add hot water. Use enough to come about halfway up the sides of the Bundt pan.
  • Bake at 400 degrees for 45 minutes, then remove the foil and bake for a further 15-30 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean.

6. Cool & Invert:

  • Remove carefully from the water bath and allow the cake to cool completely in the fridge before inverting it. This will take at least 4 hours, but if you can leave it overnight, that is best.
  • Once cooled, invert the cake onto a serving platter and pour any caramel sauce remaining in the pan over the top.

Notes:

  • This cake is a thing of beauty and magic!
  • Some of the caramel will likely harden in the bottom of the pan, but that is okay; you will have enough of the caramel sauce.
  • Be sure not to put so much water in the roasting pan that it can get into the Bundt pan. If water gets in there, the consistency of the cake and flan may be compromised.
About the Author:
ChefLynnRising Start
# 6
  • Published Recipes: 9
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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