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Prepare: For Pumpkin Cake, scale R&H® RichCreme® Cake Base according to bag directions, adding pastry flour, pumpkin puree and pumpkin pie spice. For Pumpkin Flan, combine Whole Eggs, sweetened condensed milk, half and half, pumpkin pie spice and vanilla. Pour flan into greased Bundt pan, filling just under half full. Spoon cake mix into piping bag and pipe into Bundt pan over flan. Mix will float. Place Bundt pan in a baking pan filled halfway with water.
Bake: 350°F for 30-35 minutes. Cool.
Finish: Remove Bundt from mold. Garnish with a dollop of VelveTop® Vanilla Pre-Whipped Non-Dairy Topping.
Yield: 48 mini Bundts
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