For Pumpkin Cake, prepare 5 pounds creme cake base according to bag directions, adding 12 oz pastry flour, 2 pounds pumpkin puree and pumpkin pie spice to desired spice level. Reserve.
For Pumpkin Flan, combine 8 oz whole eggs, 12 oz sweetened condensed milk, 12 oz half and half, additional pumpkin pie spice, and vanilla, both to taste.
Treat a mini bundt pan with pan spray. Deposit flan, filling to 1/3 full. Pipe in reserved cake batter into flan, filling to 2/3 full. Mix will float. Place Bundt pan in hotel pan filled halfway with water.
Bake at 350°F for 30-35 minutes. Cool completely at room temperature then chill overnight.
Depan the flan. Garnish with a dollop of whipped topping.
* Please reach out to Dawn Sales Representative for item number.
Pumpkin, Spice, VelveTop, Non-Dairy