Pumpkin Flan Cakes

Recipe Ingredients

1		Spice cake mix
30		Marshmallows (large)
1/4 cup	59ml	Milk
16 oz	454g	Pumpkin
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Ginger
1/4 teaspoon	1.3ml	Salt
3 cups	711ml	Cool whip Lite® - thawed

Recipe Instructions

Preheat oven to 350°. Grease two flan pans and line centers with parchment paper. Prepare spice cake according to package directions. Pour 2 - 1/2 cups of batter into each prepared pan. (Leftover batter can be used for cupcakes.). Bake for 25 - 30 minutes or until done. Cool in pan for 10 minutes. Loosen cake from edge of pan and turn out onto serving plate. Allow to cool completely before removing parchment paper.

Source:
To make filling, place marshmallows with milk in 2 quart saucepan. Melt marshmallows over low heat, stirring occasionally. Remove from heat. Add pumpkin, spices and salt and stir to combine. Allow mixture to cool completely. Fold in whipped topping. Fill each cake center with pumpkin mixture. Chill before serving. Garnish with additional whipped topping if desired. Pampered Chef Favorites II.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.