As the leaves turn and the air grows crisp, it’s time to embrace the flavors of fall with a show-stopping dessert. This Layered Pumpkin Centerpiece Dessert combines the rich, spiced goodness of a traditional spice cake with the creamy elegance of flan. Topped with luscious caramel that gracefully drizzles over the cake when inverted, this dessert is sure to captivate your guests and become the highlight of any autumn gathering.
Ingredients for Layered Pumpkin Centerpiece Dessert
SAUCE
- 1 jar (340 grams) caramel sauce/topping or cajeta (feel free to make your own if preferred)
CAKE INGREDIENTS
- 1 box (approximately 400 grams) spice cake mix (plus ingredients required as directed on the box)
- 1 cup (240 grams) canned pumpkin
- 1 1/2 teaspoons (8 grams) pumpkin pie spices
- 1 can (350 milliliters) Coke (do not substitute with Diet Coke)
FLAN INGREDIENTS
- 12 ounces (340 grams) evaporated milk
- 14 ounces (400 grams) sweetened condensed milk
- 3 to 5 large (lg) eggs
- 1 tablespoon (15 milliliters) vanilla extract
- 4 tablespoons (60 grams) canned pumpkin
- 1 teaspoon (5 grams) pumpkin pie spice
- 4 to 8 ounces (115 to 230 grams) cream cheese, room temperature
How to Prepare Layered Pumpkin Centerpiece Dessert
- Preheat and Prepare: Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray a 12-cup Bundt cake pan with non-stick cooking spray. Choose a larger oven-safe pan, such as a cast iron skillet, and add 2 inches (5 centimeters) of water to it. This will serve as a water bath to ensure even baking.
- Prepare the Cake Batter: In a mixing bowl, prepare the spice cake mix as directed on the package, substituting the water with Coke (do not use both Coke and water). Add the cup of canned pumpkin and 1.5 teaspoons of pumpkin pie spices to the batter. Use a handheld mixer to blend the mixture until any large lumps are gone, approximately 2 minutes. Set the batter aside.
- Prepare the Flan Mixture: In a medium mixing bowl, combine the evaporated milk, sweetened condensed milk, eggs (3 to 5, depending on desired richness), vanilla extract, 4 tablespoons of canned pumpkin, and 1 teaspoon of pumpkin pie spice. Beat the mixture well for 2-3 minutes until smooth. Incorporate the room-temperature cream cheese into the mixture, blending thoroughly. Note: You can use up to 5 eggs and 8 ounces of cream cheese for a richer flan.
- Assemble the Dessert: Pour the caramel sauce or cajeta evenly into the bottom of the prepared Bundt pan.
- Layer the Cake Batter: Carefully pour the prepared spice cake batter over the caramel layer in the Bundt pan, spreading it out evenly to ensure a uniform layer.
- Add the Flan Mixture: Slowly pour the flan mixture over the cake batter in the Bundt pan. The flan will naturally sink to the bottom while the cake batter rises to the top, creating distinct layers. Be cautious to avoid overflowing the pan.
- Bake the Dessert: Cover the Bundt pan with aluminum foil, preferably Reynolds Non-Stick foil for ease. Place the Bundt pan into the larger pan with water, ensuring it sits securely. Bake in the preheated oven for 1 hour. After 45 minutes of baking, remove the foil and check for doneness by inserting a toothpick into the center of the cake. Additionally, gently pull the cake away from the center stem to ensure it starts to separate from the pan. If the cake remains gooey, return it to the oven until fully cooked.
- Cool the Dessert: Once baked, remove the Bundt pan from the oven and place it on a cooling rack. Allow the dessert to reach room temperature, which takes about 1 hour. Afterward, refrigerate the dessert for 2-3 hours or overnight to ensure it sets properly.
- Invert and Serve: Approximately 1-2 hours before serving, remove the dessert from the refrigerator. Place a serving plate or platter on top of the Bundt pan and carefully invert them together. The dessert will release onto the plate with caramel sauce beautifully drizzled over the top, creating an impressive presentation.
- Final Touches and Serving Suggestions: If you need to transport the dessert, keep it in the Bundt pan until you reach your destination. Invert it onto the serving plate upon arrival to maintain its structure and presentation. This dessert pairs wonderfully with a side of whipped cream or a scoop of vanilla ice cream for added indulgence.
This Layered Pumpkin Centerpiece Dessert is the epitome of autumnal elegance, blending the robust flavors of spice cake with the creamy smoothness of flan. The mesmerizing caramel drizzle not only enhances the visual appeal but also adds a rich, sweet dimension to every bite. Perfect for holiday gatherings, Thanksgiving feasts, or any occasion that calls for a memorable dessert, this recipe is sure to impress your guests and satisfy your pumpkin cravings. Embrace the season’s best flavors and enjoy the harmonious layers of this stunning dessert that promises both beauty and deliciousness on your table.
