Pumpkin Spice Flan Cake with Toasted Gingersnap Pepita Crumble
This stunning flan cake layers a silky pumpkin spice custard beneath a moist spice cake, all sitting on a caramel that pools over the top when you flip it out of the bundt pan. Finished with a crunchy toasted gingersnap pepita crumble, it’s the most impressive fall dessert you can bring to a table, and it’s easier than it looks!
Equipment
- Roasting pan
- Rubber spatula
Ingredients
For the Caramel:
- 1 cup granulated sugar
For the Pumpkin Spice Flan:
- 1 cup sweetened condensed milk
- 1 can, 12 oz evaporated milk
- 6 large eggs
- ¾ cup pure pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
For the Spice Cake:
- 1 13 oz box spice cake mix
- 3 large eggs
- ⅓ cup neutral oil
- 1 cup water
For the Toasted Gingersnap Pepita Crumble:
- 10 gingersnap cookies, lightly crushed
- 3 tbsp raw pepitas
- 1 tbsp brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- 2 tbsp unsalted butter, melted
For Serving:
- Extra raw pepitas
Instructions
- Preheat the oven to 350°F. Grease a 12-cup bundt pan generously with butter.
- Make the caramel. Add the sugar to a small saucepan over medium heat without stirring until it turns a deep amber color. Swirl the pan gently if needed but do not stir. Pour the hot caramel immediately into the bottom of the greased bundt pan and swirl to coat evenly. Work quickly as the caramel sets fast. Set aside.
- Make the pumpkin spice flan. Add the sweetened condensed milk, evaporated milk, eggs, pumpkin puree, pumpkin pie spice, vanilla, and salt to a blender. Blend on high for 45–60 seconds until completely smooth and silky. Strain the blended custard through a fine-mesh sieve into a large measuring cup or bowl, then pour gently over the caramel layer.
- Make the spice cake batter. Combine the spice cake mix, eggs, oil, and water in a large bowl and whisk until completely smooth. Pour the cake batter slowly and gently over the flan layer.
- Cover the bundt pan tightly with foil and place inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the bundt pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes until a toothpick inserted into the cake layer comes out completely clean.
- Remove from the water bath, uncover, and let cool completely at room temperature before refrigerating overnight.
- Make the toasted gingersnap pepita crumble. Toast the pepitas in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until they just begin to turn golden and smell fragrant. Let cool completely, then transfer to a blender along with the lightly crushed gingersnap cookies, brown sugar, and spices. Pulse 3–5 times in short, controlled bursts until a coarse crumble forms with some larger pieces still visible. Transfer to a bowl, add the melted butter, and toss until completely combined. Spread on a parchment-lined sheet pan and toast in a 350°F oven for 5–6 minutes until just lightly golden and fragrant. Let cool completely.
- To unmold the flan cake, run a rubber spatula carefully around the outer edges of the bundt pan to loosen. Place a large serving platter directly over the pan and flip in one confident motion. Let the pan sit for 30 seconds before lifting. Scatter the gingersnap pepita crumble and extra raw pepitas over the top.
- Serve immediately or refrigerate until ready to serve. Sprinkle a little extra crumble on each slice for added texture.
Notes
- Don’t stir the caramel while it’s cooking, stirring causes crystallization and gives you grainy, clumpy sugar instead of smooth, glossy caramel.
- The overnight chill is non-negotiable. The flan needs a full night to set properly, and the layers separate and firm up as they cool. Skipping this will give you a sloppy unmold.
- Strain the flan custard through a sieve before pouring so the texture comes out perfectly silky with no eggy bits or pumpkin fibers.
- Commit to the flip when unmolding. A hesitant, slow motion causes the caramel to drip unevenly. Hold the platter tight, flip confidently, and let gravity do the work.
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