Pumpkin Flan Cake

• 3/4 c. sugar
• 1 (9-inch) layer spice cake
• 1 (16 oz.) can pumpkin
• 1 c. light cream
• 2 eggs
• 1/2 c. brown sugar
• 3 to 4 Tbsp. light rum
• 1/2 to 1 c. whipped cream

1. In pan, melt granulated sugar, stirring until an even amber color.
2. Remove from heat and pour quickly into 9-inch pan.
3. Coat bottom and sides with the melted sugar.
4. Beat remaining ingredients except whipping cream until well blended.
5. Pour into glazed pie pan.
6. Place pie pan in pan of hot water (1/4 to 1/2-inch deep). Bake about 70 minutes at 350u0b0.
7. Cool.
8. Loosen sides of custard with a knife.
9. Invert cake on top of custard, then invert serving plate on top of cake.
10. Turn over all at once.
11. Decorate top of flan with whipped cream as you like.

sugar, layer spice cake, pumpkin, light cream, eggs, brown sugar, light rum, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523006 (may not work)