Pumpkin Chocoflan | aka Magic Cake - Chocolate Cake with Pumpkin Flan and Caramel Topping

Chocoflan or Impossible Cake is AH-Ma-ZING.  One layer flan. One layer chocolate cake. One layer caramel.  Two of these layers transpose positions in the cake pan while baking. So ta da! It is impossible, but it’s not; but, really it is just fantastic.  The real magic is in the outstanding flavor. Cool, caramel laden flan atop rich, dense chocolate cake.  The combo is perfection.  Plus it is gorgeous!

Pumpkin Chocoflan | aka Magic Cake - Chocolate Cake with Pumpkin Flan and Caramel Topping

I took out some of the work by using store bought Cajeta and box cake mix.  Also, know in advance that this cake has to bake for an hour in a water bath and then needs time to cool before serving.  It is best the next day; so feel free to make ahead.  Trust me though, it is worth every second of preparation and waiting.  And if you have house guest or kids, watching the transformation is kinda cool and fun.

Chocoflan | aka Magic Cake - Chocolate Cake with Flan and Caramel Topping
This was a slice of the regular flan version.

This cake is so good I made a regular version for a co-workers birthday and in the same week I decided to remake it with pumpkin flan.  Both were outstanding and it was a definite crowd pleaser!  Next year I’d like to try pumpkin-spice cake on the bottom and regular or cinnamon flan on top! We also plan to do an eggnog & gingerbread version for Christmas.  Yes, yes we are officially addicted to this style of cake – or flan, or maybe both…

PUMPKIN CHOCOFLAN

  • 1/2 cup cajeta or caramel
  • 1-2 Tablespoons butter, room temp – for greasing pan

Flan

  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1/3 cup pumpkin puree
  • 1/4 teaspoon pumpkin pie spice
  • 4 eggs
  • 1/8 cup brown sugar

Cake

  • 1 box chocolate cake mix (I like butter cake)
  • 1 1/4 cup water
  • 1 stick butter melted
  • 2 eggs
  • 1 teaspoon coffee extract
    or 1 ounce strong coffee, optional
  • 1/2 cup sour cream

For serving:

  • whipped cream or cool whip

DIRECTIONS: Preheat oven to 375ºF.

Pumpkin Chocoflan | aka Magic Cake - Chocolate Cake with Pumpkin Flan and Caramel Topping Pumpkin Chocoflan | aka Magic Cake - Chocolate Cake with Pumpkin Flan and Caramel Topping

Butter a 12-cup fluted tube pan. Pour cajeta or caramel into pan.  Not gonna lie – I don’t measure, I just fill the base of the pan till it looks satisfactory. 

Blend milks, pumpkin puree, eggs, vanilla, pumpkin pie spice, and sugar in blender until smooth. I use the blender.

Pumpkin Chocoflan | aka Magic Cake - Chocolate Cake with Pumpkin Flan and Caramel Topping Pumpkin Chocoflan | aka Magic Cake - Chocolate Cake with Pumpkin Flan and Caramel Topping

In a medium bowl mix cake mix, water, melted butter, and remaining eggs until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently pour flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan – I use a roasting pan. Add enough hot water to larger pan to come halfway up side of tube pan; creating a water bath.

Pumpkin Chocoflan | aka Magic Cake - Chocolate Cake with Pumpkin Flan and Caramel Topping Pumpkin Chocoflan | aka Magic Cake - Chocolate Cake with Pumpkin Flan and Caramel Topping

BAKE for 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan with a plastic knife or offset spatula; invert onto plate. Remove pan. And you will have a gorgeous cake with a delicious caramel layer on top.  Both times it released perfectly for me. #butter

Pumpkin Chocoflan aka Magic Cake

Serve dessert with whipped cream if desired. Truthfully it was so good the first time, once we tried it we forgot about the whipped cream.  Yes, it is that good!!

Punkin’ week continues y’all,

ApronClad

11 Comments on “Pumpkin Chocoflan

  1. WOW – You are so talented and gifted!!! I’m proud of my daughter-in-love!!!!

  2. So, it looks like you put the caramel sauce in first, then the chocolate batter, then the flan mixture. Does the flan mixture move somehow during baking and effectively switch places with the chocolate cake? it looks like you end up with caramel sauce mixed with flan over the chocolate batter. Looks great regardless!

    • Vicki, I apologize for the HUGE delayed response. I’ve been in New Orleans with my family! Yes, you put the caramel, then cake, and last custard – the cake rises through the custard layer while baking. It is a lot of fun and amazing how clean the layers turn out. When you flip it is caramel covered flan on top of moist chocolate cake!! 🙂

      • Thanks for the clarification! I am surprised how well the layers turn out with that method. I think I am going to try this in a mini-bundt pan that I have and just reduce the time very slightly if needed. hoping it turns out half as well as yours looks like it did!

    • Just substitute in 4 ounces of room-temperature cream cheese and use white sugar and/or omit the additional sugar. I prefer the plain version too! Much more creamy. Happy Baking! 🙂

    • It is the amount of water called for with that box cake mix – so it may vary depending on the brand. Happy baking and Merry Christmas!

  3. I finally got around to making this recipe! I made them in a Wilton mini bundt pan, and the recipe made 12 individual sized desserts. I preferred the ones that I make with around 1/3 cup of cake batter and a half cup of flan batter, baked for 45 minutes at 375. An hour baking time on the first batch and an equal ratio of cake to flan for the first batch of 6 I made turned out well, but the second batch was amazing!

    • Yay! I’m so glad you enjoyed it! Sorry for the delayed response I have been out of town 🙂
      I love these as individual servings & hope you have a great holiday season!!!

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