Pumpkin flan cakes

Yield: 12 Servings

Measure Ingredient
1 Box light yellow cake mix
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves
¼ teaspoon Ginger
Filling:
30 larges Marshmallows
¼ cup Skim milk
1 can Pumpkin
½ teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Salt
3 cups Frozen light whipped topping
Thawed

Cake: Preheat oven to 350. Grease two Flan Pans and line centers with Parchment Paper. Prepare cake according to package directions add cake spices. Pour half of batter into each prepared Flan Pan. Bake 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.

Filling: Place marshmallows with milk in 2-Quart Generation II Saucepan.

Melt marshmallows over low heat, stirring occasionally. Remove from heat.

Add pumpkin, spices and salt; stir to combine. Allow mixture to cool completely. Fold in whipped topp ing. Fill each Flan Cake center with pumpkin mixture. Chill before serving. Garnish with additional whipped topping if desired.

Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:15:02 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef

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