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Pumpkin Spice Flan

Pumpkin Spice Flan: A Delicious Twist for Fall

Bring warm, comforting fall flavor to your bakery with this Pumpkin Spice Flan, made with Westco’s Pumpkin Spice Crème Cake Mix. It combines the creamy texture of traditional flan with the familiar spices of cinnamon, nutmeg, and cloves, making it a standout dessert and a simple addition to your seasonal menu. With BakeMark’s high-quality ingredients, it’s an easy way to bring a cozy fall favorite to your menu and keep customers coming back for more.

Ingredients

Brand	Product	Item #
Trigal Dorado^®	Bake Stable Dulce de Leche	30884
BakeSense^®	All Purpose Shortening	17085
Westco^®	Pumpkin Spice Crème Cake Mix	36603
BakeSense^®	Cage-free Liquid Whole Eggs ESL	68120
BakeSense^®	Sweetened Condensed Milk Full Cream	51803
Westco^®	Pure Vanilla Extract	12053
BakeSense^®	Ground Cinnamon	73142
	Granulated Sugar
	Evaporated Milk

Instructions

PREP:

Prepare a water bath in the middle of the oven and preheat to 325°F. Coat the inside of each bundt pan with softened butter, then sprinkle liberally with granulated sugar. Spread 6 oz of Bake Stable Dulce de Leche evenly into the base of each pan, taking care not to scrape away the butter or sugar coating. Set the pans aside.

MIX:

Prepare the Pumpkin Spice Crème Cake Mix according to the bag instructions. Divide the batter evenly among 9 pans (about 15 oz per pan). In a blender, blend the custard ingredients until smooth and incorporated. Pour the custard over the cake layer in each pan (about 34 oz per pan).

BAKE:

Gently set the pans in the water bath and bake for about 90 minutes. To check doneness, insert a wooden skewer into the center of the cake. When it comes out clean, remove the pans from the oven.

FINISH:

Let cool to room temperature. Cover and refrigerate overnight to fully set. To unmold, set each bundt pan in a hot water bath for about 30 seconds to loosen the set butter and sugar. Turn out onto a platter, garnish, and serve.

Pumpkin Spice Flan