(for the cake)

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg, at room temperature

2 1/4 cups all purpose flour

1 t pumpkin pie spice

3/4 t baking powder

3/4 t baking soda

1/4 t saot

1/2 cup canned pumpkin

1/3 cup whole buttermilk

1 t vanilla extract

1/2 cup jarred (Mexican) caramel sauce

(for the flan)

14oz. can sweetened condensed milk

12oz. can evaporated milk

4 oz. cream cheese, softened

3 large eggs

1 T vanilla extract

(for the topping)

1/3 cup chopped toasted pecans

more caramel sauce, if needed

[how to make]

(for the cake)

*Fill a large roasting pan with hot water to a depth of 2"; place on rack in lower third of oten.

*Preheat oven to 350 degrees.

*Generaously coat a 14-cup light-colored Bundt pan with cooking spray.

*Beat butter, granulated sugar, and brown sugar in bowl of a heavy-duty stand mixer on medium speed until light and fluffy, about 3 munutes

*Add egg; beat just until blended.

*Sift together flour, pumpkin piespice, baking powder, abking soda, and salt in a bowl.

*Whisk together pumpkin, buttermilk, and vanilla in a separate bowl.

*Add flour mixture to butter mixture alternately with pumpkin mixture, beginning and ending with flour mixture, beating on low speed after each addition.

*Evenly pour 1/4 cup of the caramel sauce into prepared Bundt pan.

*Gently spoon batter over the sauce; smooth top of batter. Set aside.

(for the flan)

*Place condensed milk, evaporated milk, cream cheese, eggs, and vanilla in a blender.

*Process on high speed until completely combined, about 30 secondes.

*Pour mixture over batter in Bundt pan.

*Cover loosely with aluminum foil.

*Carefully remove roasting pan with hot wter from preheated oven. 

*Gently place BUndt pan in prepared roasting pan, and return to oven.

*Bake at 350 degrees until a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1hour and 45 minutes, rotating Bundt pan halfway through bake time.

*Remove Bundt pan from roasting pan; transfer to a wire rack to cool until slightly warm, about 45 minutes.

*Gently invert onto a rimmed serving plate.

*Spoon remaining 1/4 cup caramel sauce over top; sprinkle with pecans.

(Serve additional sauce on the side.)

-makes 12-

Note: I found this recipe in "southernliving.com".

Labels: bundt cake recipe, cake recipe, magic cake recipe, pumpkin cake recipe