SR Autumn Harvest Sweet Potato Spice Flan Cake

Autumn Harvest Sweet Potato Spice Flan Cake 



3/4  Cup Jarred Caramel Topping

1/2  Tablespoon Imitation Rum or Brandy Extract (Optional)

1  Can Louisiana Cut Sweet Potatoes in light syrup

18.25 oz.  Package Spice Cake Mix

1-1/3  Cup Water

2 ablespoon Canola Oil

7  Eggs, divided

1  (8 ounce)  Cream Cheese, softened, cubed

1  Teaspoon Pumpkin Pie Spice

2/3  Cup Sweetened Condensed Milk

2/3  Cup Evaporated Milk

1/4  Cup Chopped Pecans, toasted


Heat oven to 350. Spray a 15 cup capacity Bundt pan with non-stick cooking spray with flour. Place caramel topping into a small bowl. Stir in rum or brandy extract, if desired; pour into bottom of prepared pan. Place sweet potatoes and reserved syrup into a food processor bowl, fitted with a metal blade and process until pureed smooth. Place cake mix, 1/2 C. sweet potato puree, water, canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping. To make the flan layer, place softened cream cheese cubes into a food processor bowl, fitted with a metal blade. Process until smooth. Add remainder of sweet potato puree and pumpkin pie spice and process for about 15-20 seconds until combined. Pour condensed and evaporated milks into processor bowl and process carefully until mixture is smooth, pulsing at first so the mixture doesn't splatter. Add remaining 4 eggs, one at a time, processing only until combined and mixture is smooth. Spray a sheet of aluminum foil with cooking spray and cover the pan TIGHTLY with the foil - very important! Place the covered Bundt pan, fluted part down, into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot water (heated to just below boiling) around Bundt pan about 1/2 inch from the top of pan. Bake for 2 hours. Remove Bundt cake from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature. Sprinkle pecans over top of flan cake. Refrigerate until thoroughly chilled. Credits: Patricia A. Harmon.

Cook Time: 3.5 hours