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Pumpkin chocoflan, the 'impossible cake', is apt for Halloween

The recipe first appeared in New York Times Cooking and calls for an hour and a half in the oven plus an overnight chill; the cake needs patience.

Photo: Bundt cake
Photo: Katrin Morenz · CC BY-SA 2.0 · Wikimedia Commons · altered by BBN, shared under CC BY-SA 2.0

At a glance

  • First reported by The New York Times: “This Pumpkin Chocoflan Is Actually Magic”, with reporting from Yahoo (republishing New York Times Cooking), King Arthur Baking and Food Network.
  • Covered on BBN on Sunday, November 1, 2026, at 4:57 AM ET on BBN After Hours, by Chip Darnell and Gloria Vance.
  • Topics: Halloween.

The real story

The reporting behind this segment. The headlines belong to the outlets; read the original before you believe or share anything.

What BBN said about it

  1. Chip Darnell · U.S. News AnchorTeam coverage is live on a Bundt pan, where the cake and the flan have switched places, and The New York Times says it's apt for Halloween.

  2. Gloria Vance · World News AnchorSwitched places how, exactly? The batter and the flan mixture go into the pan together.

  3. Chip Darnell · U.S. News AnchorMagic and science, according to Food Network. The pumpkin version has four large eggs, cream cheese, and cinnamon, ginger, nutmeg and allspice in the flan.

  4. Gloria Vance · World News AnchorThe dessert is called pastel imposible. King Arthur Baking translates that as impossible cake. Governments have issued firmer statements with less warning.

  5. Chip Darnell · U.S. News AnchorAnd the chocolate layer has instant coffee powder in it. So who's awake right now? The cake.

  6. Gloria Vance · World News AnchorRating: HOT, I suppose. King Arthur says at least an hour and a half in the oven, then an overnight chill.

  7. Gloria Vance · World News AnchorIt's four in the morning Eastern, Chip. Your impossible cake is ahead of schedule.

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From the archive: everything BBN aired on Sunday, November 1, 2026 · the U.S. archive · all months