Pumpkin flan cakes
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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