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Pumpkin flan cake

Roberta Broussard
  • 85 minutes
  • Serves 8

INGREDIENTS

1 1/4 cups

Pumpkin, canned

3

Eggs, large

12 oz

Evaporated milk

1 1/2 cups

Cajeta -mexican caramel or any caramel topping or sauce

1

Caramel sauce

1

Cake mix

1

box Cake mix

2 1/2 tsp

Pumpkin spice

1 tbsp

Vanilla extract

1

can(s) Coca- cola

14 oz

Condensed milk, sweetened

4 oz

Cream cheese

1

Flan mixture