Thank you to Mi Pueblo Foods for sponsoring this post. The opinions and text are mine.
You know how when you go to an average American supermarket there is like a quarter or, if you’re really lucky, a half of an aisle dedicated to Latin foods? I mean that’s nice and all, but if you were raised on Latin food and grew up going to stores that were filled with ingredients to make the foods that you love, sometimes that tiny bit of shelf space in the average American supermarket just doesn’t cut it.
Enter Mi Pueblo Foods, which has 19 locations throughout the San Francisco Bay Area, Central Valley and Monterey Bay Peninsula. What makes Mi Pueblo Foods different than your average American supermarket is that they are dedicated to creating the ambiance of the bustling, fresh-food markets of Mexico and Latin America while still carrying all the grocery items you would find at a mainstream American market.
I mean just look at some of the things you can find at Mi Pueblo Foods…
Recently, I went to the Mi Pueblo store in Oakland to stock up for the holidays. The holidays for me are a mixture of American and Mexican traditions and foods. My table is not complete with out certain Mexican delicacies and Mi Pueblo has everything I need from fresh foods to prepared foods. They’ve even got buñuelos! You cannot find buñuelos at just any store.
ALSO READ: Easy Choco-Chip Flan Cake Recipe
Buñuelos are awesome during the holidays. You know what else is awesome? This pumpkin flan vanilla cake thing I made. I really like choco-flan so I thought “hmmm, why not make something like that, but with pumpkin flan?” Well, I made some as a test-run before the holidays and I can tell you that my eldest daughter gave it a thumbs up and that is HIGH praise coming from her.
I made this dessert with a vanilla cake because my kids love vanilla cake, but keep in mind that it would also taste great with spice cake or pumpkin cake as well.
- 1 package vanilla cake (check the package to see what ingredients you will need to make the cake)
- 1 (14 ounce) can of sweetened condensed milk
- 1 cup pumpkin puree
- 3 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Prepare cake batter as directed on package, pour batter into 12-cup fluted tube pan sprayed with cooking spray.
- In a separate bowl, whip eggs together then add pumpkin puree, vanilla, cinnamon and nutmeg. Blend it all together. Pour mixture over the cake batter. (FYI, the cake and flan will invert during the baking process.)
- Bake at 350 degrees for 45 minutes to an hour or until inserted toothpick comes out clean.
- Let cake cool completely. Do not remove from pan. Refrigerate for 2 hours. Loosen cake from sides of pan with a knife. Invert onto plate and then gently remove the pan.
- You can serve as is or with whipped cream, caramel sauce or both.
The results are like flan meets pumpkin pie meets vanilla cake and have a party in your mouth.
Great idea! I love chocoflan too. I need to try this!