Pumpkin Spice Flan Cake with Toasted Gingersnap Pepita Crumble

For the Caramel:

• 1 cup granulated sugar

For the Pumpkin Spice Flan:

• 1 cup sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 6 large eggs
• ¾ cup pure pumpkin puree
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Pinch of salt

For the Spice Cake:

• 1 (13 oz) box spice cake mix
• 3 large eggs
• ⅓ cup neutral oil (vegetable, canola, or similar)
• 1 cup water

For the Toasted Gingersnap Pepita Crumble:

• 10 gingersnap cookies, lightly crushed
• 3 tbsp raw pepitas
• 1 tbsp brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cardamom
• 2 tbsp unsalted butter, melted

For Serving:

• Extra raw pepitas, for garnish (optional)

• Preheat the oven to 350°F (175°C). Generously butter a 12-cup bundt pan, making sure to coat all curves and the center tube so the caramel and cake release cleanly.
• Make the caramel: place the sugar in a small saucepan over medium heat. Do not stir; instead, gently swirl the pan occasionally as the sugar melts and caramelizes to a deep amber color. When the sugar reaches that rich color, remove from heat and immediately pour the hot caramel into the bottom of the prepared bundt pan. Tilt and swirl the pan to coat the bottom and lower sides evenly. Work quickly—the caramel sets fast.
• Prepare the flan custard: in a blender, combine the sweetened condensed milk, evaporated milk, eggs, pumpkin puree, pumpkin pie spice, vanilla, and a pinch of salt. Blend on high for 45–60 seconds until the mixture is completely smooth and silky. For the silkiest texture, pour the blended custard through a fine-mesh sieve into a large measuring cup or bowl to remove any air bubbles and fibers, then carefully pour the strained custard over the caramel layer in the bundt pan.
• Make the cake batter: in a separate large bowl, whisk together the spice cake mix, eggs, oil, and water until fully combined and smooth. Pour the cake batter slowly and gently over the flan layer so as not to mix the layers; it will naturally settle on top of the custard.
• Bake in a water bath: cover the bundt pan tightly with foil and place it inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the bundt pan. Bake at 350°F for 1 hour 20 minutes to 1 hour 30 minutes, until a toothpick inserted into the cake layer comes out clean. The flan will be set beneath the cake.
• Cool and chill: remove the bundt pan from the water bath, remove the foil, and allow the cake to cool completely at room temperature. For best results, refrigerate the covered cake overnight (at least 8 hours) to allow the layers to firm up and the flavors to meld. The overnight chill is essential to achieve a clean unmold and distinct layers.
• Prepare the crumble: toast the pepitas in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and beginning to brown. Let cool. In a blender or food processor, pulse the toasted pepitas with the lightly crushed gingersnaps, brown sugar, cinnamon, ginger, and cardamom in short bursts until a coarse crumble forms—some larger pieces are desirable for texture. Transfer to a bowl, stir in the melted butter until evenly combined, then spread the mixture on a parchment-lined sheet pan and bake at 350°F for 5–6 minutes until lightly golden and fragrant. Cool completely.
• Unmold the flan cake: run a thin rubber spatula around the edges of the bundt pan to loosen any stuck bits. Place a large serving platter over the pan and flip the pan and platter together in one confident motion. Let the pan sit inverted for about 30 seconds before lifting it straight up to reveal the cake. The caramel should have flowed over the cake, creating a glossy topping.
• Finish and serve: scatter the toasted gingersnap pepita crumble and a few extra raw pepitas over the top. Serve slices immediately or keep refrigerated until ready to serve. If refrigerating, sprinkle extra crumble on each slice just before serving for the best texture contrast.

Notes