Pumpkin Flan Cakes

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 242.3
  • Total Fat: 9.0 g
  • Cholesterol: 34.9 mg
  • Sodium: 269.4 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.0 g

View full nutritional breakdown of Pumpkin Flan Cakes calories by ingredient


Introduction

I have flan pans sold by Pampered Chef which I used to make these cakes. They are perfect for the holiday season. I have flan pans sold by Pampered Chef which I used to make these cakes. They are perfect for the holiday season.
Number of Servings: 16

Ingredients

    Cake:
    1 box (18-19 oz) Spice Cake Mix
    Filling:
    30 Large Marshmallows
    1/4 cup 1% milk
    2 cups canned pumpkin
    1/2 tsp. cinnamon
    1/4 tsp. ground ginger
    1/4 tsp. salt
    3 cups fat-free whipped topping, thawed


Directions

Cake:
Preheat oven to 350. Spray 2 flan pans with nonstick cooking spray and line the centers with parchment paper. Prepare spice cake according to package directions. Pour half of batter into each flan pan. Bake 25-30 minutes or until done. Cool in pan 10 minutes. Loosen cake from edge of pan and turn out onto serving plate. Allow to cool completely before removing parchment paper.
Filling:
Place marshmallows with milk into saucepan. Melt over low heat, stirring occasionally. Remove from heat. Add pumpkin, spices and salt; stir to combine. Allow mixture to cool completely. Fold in whipped topping. Fill each flan cake center with pumpkin mixture. Chill before serving. Garnish with additional whipped topping, if desired.

Serving Size: Makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user MICHELELYNN777.