Spiced Pumpkin Chocoflan

Spiced Pumpkin Chocoflan

I’m a few days late and a few dollars short, but it’s finally Fall!

It’s still 85 degrees here in SoCal, so lets crank up the AC for a few minutes and pretend the leaves outside are changing color.

Before we talk about the amazingness that is spiced pumpkin chocoflan, I wanted to share some quick resources for Mexico’s and Puerto Rico’s relief funds.

Mexico: Unicef, Save The Children, Cruz Roja Mexicana

Puerto Rico: United for Puerto Rico, Unicef, All Hands Volunteers

My heart hurts for everyone that was impacted by these natural disasters, and I encourage you to show your support whichever way you can.

Spiced Pumpkin Chocoflan

I’m a sucker for all things pumpkin; pumpkin cheesecake, pumpkin pie, pumpkin ice cream and those amazing Trader Joes pumpkin jojo’s (that I just recently tried to finished a whole box of) and last year, Billy made this spiced chocolate pumpkin loaf that was so moist and chocolatey with just the right amount of spice and pumpkin and I mentioned  to him that I wanted to see how it would hold up in a chocoflan.

If you don’t know what chocoflan is, it’s basically a cake that consists of two layers, chocolate cake as the bottom layer and flan as the top layer. Some people refer to it as the “impossible” cake because when you’re making it, you add the batter to the pan first and then pour in the flan mixture and during the baking process they switch places! It’s basically a magic trick you can eat.

Adding pumpkin to the cake makes it really moist, and if you’ve never had chocolate and pumpkin together, you’re in for a real treat. It’s such a great pairing that you might have never thought to combine. The recipe calls for pumpkin pie spice, and I strongly suggest you check out Billy’s homemade recipe for it so you don’t end up using store-bought pumpkin spice that tastes super artificial.

With all the work potlucks that are going to be popping up in the next few weeks, add this dessert to your repertoire and impress everyone at work!

I have a few fun recipes that I’ll be sharing next week. Till then, grab a fork and enjoy a slice of chocoflan drenched in cajeta, y nos vemos pronto.

Spiced Pumpkin Chocoflan

Pumpkin Chocoflan
Recipe type: Dessert
Cuisine: Mexican
  • Requires a 10-cup bundt pan.
  • For the cake:
  • Dry Ingredients
  • -2 teaspoons pumpkin pie spice
  • -1¾ cup flour
  • -1/3 cup cocoa, sifted for lumpage
  • -1 teaspoon baking soda
  • -3/4 teaspoon coarse kosher salt
  • Wet Ingredients
  • -1 stick of butter, cubed up to melt evenly
  • -1 cup + 2 tablespoons white granulated sugar
  • -1⅓ cup pumpkin puree
  • -2 eggs
  • -1/3 cup buttermilk
  • -1 cup of cajeta for the bundt pan
  • For the flan:
  • -1 12 oz. can of evaporated milk
  • -4 oz cream cheese, softened
  • -1 14 oz. can of condensed milk
  • -5 large eggs
  • -1 tbsp vanilla extract
  • Garnish:
  • -cajeta
  • -chopped pecans
  1. Start by preheating your oven to 350*F
  2. To make the cake:
  3. In a large bowl whisk together all the dry ingredients to combine, set aside.
  4. In a medium sized saucepan melt down the butter over a medium low heat, making sure you don’t brown it. Once melted, turn off the heat and stir in the sugar until it’s completely combined, then add the pumpkin puree, stir until combined, and add the eggs, one at a time, until everything is completely combined.
  5. Carefully mix in the buttermilk then add that mixture to the dry ingredients, using a rubber spatula to fold it all together until just combined, don’t over mix.
  6. Thoroughly grease your bundt pan and place it in a 9x13-inch baking dish. Drizzle ⅔ cup of cajeta into the bundt pan then use your rubber spatula to scrape out and smooth the cake batter into the pan on top of that.
  7. To make the flan:
  8. In a blender, blend the softened cream cheese and the evaporated milk until smooth. Add in the condensed milk, eggs and vanilla extract. Blend for 20-25 seconds until smooth and evenly combined.
  9. Pour your flan mixture over the cake batter in your bundt pan and cover with foil that has been greased (or your cake will stick to it) then add the baking dish to the oven and pour water into the 9x13-inch pan, filling it about ¾ of the way.
  10. Bake for 90 minutes, or until a toothpick inserted into the cake comes out clean.
  11. Once the cake is done, let it sit at room temperature for about an hour. Transfer to the fridge and let it cool for at least two hours.
  12. To serve:
  13. Loosen the edges of the chocoflan if needed then place a plate or cake stand upside down on top of your chocoflan and invert. Drizzle extra cajeta and sprinkle chopped pecans and serve.



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  • Why oh why is fall weather non existent this year?? Well, I guess you live in so-cal so thats probably normal for you. But up in Seattle, this year is a total anomaly! You win bonus points for creative naming and also, that looks GORGEOUS! Yum!