Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 135 guests online and We have 4 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
recipes
Categories Desserts Pumpkin Flan cake
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Pumpkin Flan cake
Group:Other
Description:My version of a flan cake posted on the forum a while back. I wanted something for thanksgiving with pumpkin so have played with it and came up with this. very easy.
Ingredients:1 boxed yellow cake mix 5 eggs room temp 1 can sweetened condensed milk 1 can evaporated milk 1 8oz package cream cheese softened, important! 1 tsp van 2 1/2 tsp pumpkin pie seasoning 1/3 cup oil 1 c canned pumpkin, not pie mix 1/3 cup water
Instructions:the cream cheese MUST be soft and the eggs room temp. for the cake part: Mix the cake mix, with 2 tsp pumpkin pie seasoning, 2 eggs, 1/3 cup oil, 1 cup pumpkin , 1/3 cup water. pour into a WELL greased bunt pan. I use the spray oil and go heavy. this is important. for the flan: in a blender put the other 3 eggs, the two cans of milk, the van and the cream cheese. blend till smooth. Now pour this over the top of the cake batter in the bunt pan. stick a knife through the batter to help make a tunnel to the bottom and leave it alone. It will look messy but don\'t worry the flan mix will sink down and the cake will float. cover with foil and cook in a water bath for 1 hour to 1 hour 10 minutes. when done refrigerate over night to set the flan. run a knife around the edge to loosen and turn out on a plate. top each serving with a dollop of whip cream.
Notes:On the egg I do 375 plate setter legs down with the little feet holding the water bath pan on that. make sure you are hot and clear with no smoke :)
Number Of Servings:12Source:
Vegetarian:NoTime To Prepare:
Date:Mon 01 Dec 2008 00:30:27 UTCViewed:2119 times
Author:maineggEmail:
Rating:2,00 (1 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Monday, Apr 6, 2020 2:52 pm
31416 registered users
0 today
0 this week
0 this month
Last: SCDean
Total Posts: 1,249,323

Our New Members

  • SCDean
       2020-03-30 02:23 AM
  • Peetro
       2020-02-15 07:11 PM
  • Romby
       2020-02-05 01:11 AM