Ingredients:

For the Caramel:

• 1 cup (200g) white sugar
• 1/4 cup water

For the Pumpkin Custard:

• 14 oz can sweetened condensed milk
• 12 oz can evaporated milk
• 1, 15 oz can pumpkin puree
• 4 large eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 tbsp pumpkin spice 
• ½ teaspoon of salt

For the Pumpkin Cake:

• 170g Oil (such as canola oil)
• 300g Sugar
• 3 large Eggs
• 2 teaspoons Vanilla
• 11 ounces Pure Pumpkin Puree
• 180g Flour
• 1 teaspoon cinnamon 
• 1/2 tsp ginger
• 1/4 tsp clove
• 3/4 teaspoon Baking Powder
• 1/4 plus 1/8 teaspoon Baking Soda
• 3/4 teaspoon Salt

Instructions:

1. Preheat the oven to 325F.

Make the Caramel:

1. In a medium saucepan over medium heat add in the sugar and water and boil until it turns into a dark caramel amber color. This will take about 10 minutes. DO NOT STIR the mixture or else it will crystallize. You may only swirl the pot in a gentle circular motion, but do not stir the caramel itself.
2. Quickly and carefully pour the amber colored caramel into a 15 cup bundt cake pan. Tilt the pan so the caramel spreads evenly at the bottom on the cake pan. Place the entire cake pan in a bigger pan thats about 3 inches high and set this aside.

Make the Pumpkin Custard:

1. In a large mixing bowl, mix together the pumpkin puree and eggs one at a time.
2. Once thats smooth, slowly add in the condensed milk, evaporated milk, salt and vanilla. Whisk to combine until smooth again.
3. Using a strainer, pour the pumpkin flan mixture into your prepared bundt cake pan. Cover the top with aluminum foil. 
4. Fill the larger dish with hot water halfway up the sides of the bundt cake pan to create a water bath.
5. Bake the flan for about 50 to 55 minutes. The flan should be mostly set around the edges but still have a slight gentle jiggle in the center. (Do not fully bake it yet, as it will continue baking with the cake layer).

Make the Pumpkin Cake Batter:

1. In a medium bowl, mix together the all purpose flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, mix together the oil, sugar, eggs, vanilla, and the pumpkin puree.
3. Once smooth, add in the dry ingredients and fold everything together until combined.

Assemble and Finish:

1. Remove the cake pan from the oven and then remove the foil on top.
2. Gently drop spoonfuls of the pumpkin cake batter over the top of the pumpkin flan layer. Then smooth carefully with an offset spatula.
3. Re-cover the pan with aluminum foil and return to the water bath. Second Bake: Bake for an additional 55 to 65 minutes, or until a toothpick inserted into the center of the cake layer comes out clean.
4. Remove the cake from the hot water bath and let it cool at room temperature for 1 hour before storing in the fridge overnight. 
5. When ready to serve the next day, place a serving platter or large plate over the top, and invert the cake mold. Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.
6. Slice, serve, and enjoy!