Instant Pot Pumpkin Flan Cake Recipe

Method

• 1)

  Prepare your 7 inch metal bundt pan (purchase here) by coating the entire interior of the bundt pan very well with butter, use your hands/fingers to get the butter into all the grooves of the pan.  You want a very generous coating. (A bundt pan is necessary for this recipe, don’t use a springform or regular pan – it will not cook evenly)

• 2)

  Pour 3 Tablespoons of Caramel Sauce into the bottom of your bundt pan, if the caramel sauce is thick, microwave it for 5-10 seconds so it’s pourable. (I used Trader Joe’s Fleur de Sel Caramel Sauce)

• 3)

  Prepare the flan mixture by placing ½ Cup of Half and Half, 1 Cup of Sweetened Condensed Milk, 1 Teaspoon of Vanilla Extract and ¼ Cup of Cream Cheese into your blender, blend on medium until it looks blended and there are no cream cheese pieces floating around – usually takes 30-60 seconds. Add 1 Large Egg and blend on low just until the eggs are blended in and the mixture looks smooth and set aside. (*Optional: You can strain this mixture if you want extra smooth flan)

• 4)

  Add ½ Cup of All Purpose Flour, ¾ Teaspoon Pumpkin Pie Spice, ¾ Teaspoon of Baking Powder and ½ Teaspoon of Baking Soda into a bowl and whisk well and set aside.

• 5)

  In a separate large bowl, add ½ Cup Canned Pumpkin, 3 Tablespoons of Vegetable Oil, ½ Cup of Sugar, 1 Large Egg, 1 Teaspoon Vanilla Extract – stir well with a whisk until the mixture looks smooth. Add the flour mixture and stir until just combined.

• 6)

  Pour the pumpkin cake batter into the bundt pan. Slowly pour the flan mixture on top of the cake batter, don’t worry if it looks like some of the cake batter got into the flan. Cover the top of the bundt pan well with a piece of foil.

• 7)

  Place 1 Cup of Water into your Instant Pot and place your trivet in it. Carefully place the bundt pan on top of the trivet and seal the Instant Pot lid. Switch the knob to Sealing and set the Instant Pot for High Pressure / Manual for 23 Minutes. When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting to release the rest of the steam.  When the pin drops, open the lid.

• 8)

  Carefully remove the bundt pan from the Instant Pot, I just used the trivet handles and lifted it out with the trivet. Remove the foil and let it cool on the counter for about 60 minutes. The cake needs to be removed from the pan before you refrigerate it. Place a large plate on top of the bundt pan, then holding the plate and pan securely together, flip it over and the flan cake should slide out easily onto the plate.

• 9)

  Refrigerate it for 2 hours. You can garnish the top of the cake with chopped walnuts if you prefer and serve the slices with a large dollop of whipped cream. Enjoy!