Flan Cake

Average Rating 5 from 3 ratings

Enjoy this truly inspired and elegant dessert. Dazzle your guests and no one will know it’s gluten-free! Made with Pamela’s Vanilla Cake Mix.
2007 Recipe Contest Winning Recipe by Andrea N.

Flan Cake

Flan Cake

INGREDIENTS:

    Cake:
  • 1 package Pamela's Vanilla Cake Mix
  • 3 eggs, large (mix does not work without eggs)
  • 1/4 cup oil
  • 1/2 cup water
  • Flan Mixture:
  • 3 eggs
  • 2-12 oz. cans evaporated milk
  • 1-14 oz. can sweetened condensed milk
  • 1 tsp vanilla
  • Caramelized Sugar:
  • 1 cup sugar

DIRECTIONS:

Preheat oven to 350°. Set a baking pan of water inside oven before heating.

Note:The pan of water is important so that the flan doesn't overcook. Also, the pan of water needs to be preheated to ensure even temperature in the oven while baking.

Spray a Bundt or tube pan with non-stick spray. In a small skillet melt sugar over med/high heat, stirring continuously, until sugar is liquefied. Once liquefied sugar will brown quickly. Remove from heat. Immediately pour melted sugar in bottom of the Bundt pan.

Prepare Pamela's Classic Vanilla Cake Mix batter according to bag directions. Set aside.

Flan: Using a blender, combine eggs, milk and vanilla until well blended. Pour the flan mixture on top of the caramelized sugar in the Bundt pan. On top of the liquid flan mixture, pour the cake batter, batter will float. Set the Bundt pan into the baking pan of water and bake for 60 mins. Cool and refrigerate for at least 6 hours in the pan. Flip onto large platter.

Yield: 10 to 12 servings

© Pamela's Products, Inc.

http://www.pamelasproducts.com/flan-cake/

13 Reviews or Comments for Flan Cake

  1. Linda Wappler March 9, 2016 at 1:57 pm #

    Do you set the bundt pan in the water?

    • Pamelas Customer Service March 14, 2016 at 5:52 pm #

      Linda,
      Yes, the Bundt pan is set into the baking pan of water. We have adjusted the recipe as it wasn’t clear.

    • Dona Aria July 10, 2016 at 8:50 am #

      I did and it came out amazing. i have made this quite a few times.. Comes out like a charm so easy

  2. Betty Castillo May 4, 2016 at 3:28 pm #

    Best Flan Cake I’ve made so far. Very moist not dry at all. Super simple!!

  3. Dona Aria July 10, 2016 at 8:52 am #

    This is the most amazing recipe.. So easy . I make have used maple sugar with this and it is awesome.. Everyone raves about this cake . They have no idea it is gluten free. It has become my go to sweet for gatherings.

    Recipe Rating: 5
  4. Chotai July 17, 2016 at 11:06 am #

    How many days in advance can you make this?

  5. Cnnie November 4, 2016 at 1:31 pm #

    Can I use any vanilla cake mix

  6. Adelle April 30, 2017 at 12:03 am #

    There is a difference in the oil and water listed here compared to what it says on cake mix- which are we supposed to follow? I tried it first with what’s listed here and the cake was terribly dry/over cooked. I tried again tonight following the directions on cake mix plus put oven at 325 (I have a dark bunt pan). I really hope it turns out moist this time.

    • Pamelas Customer Service May 1, 2017 at 9:37 am #

      Hi Adelle,
      For the flan cake, you would follow the recipe as listed here. Other reviewers found it to be moist… I’m sorry yours did not turn out.

  7. Dona Aria May 1, 2017 at 9:51 am #

    I have made this cake many times with great success.. I make the cake following the cake mix directions, Then I do the rest. The most important thing I have learned do NOT use low fat milks. You have to use the full fat evaporated and condensed milk. Other then that the caramel part I have used maple sugar and organic cane . I have also added a tiny bit of liquor of different types to the caramel.. Everyone I make this for love s it and wants the recipe. Even if they are not gluten free.

    Recipe Rating: 5
  8. Chloe June 15, 2017 at 3:33 pm #

    Love this recipe. It took a little more effort than the cakes I usually make, but it was worth it. It tasted delicious. I followed the recipe from the cake mix for the amount of oil, and I followed the recipe above exactly for the rest. The cake was moist, and the leftovers tasted good as well. My family loved it. The flavor of the flan was great. I served it with fresh raspberries and their tartness complimented the sweetness of the cake very nicely. I would definitely make it again.

    Recipe Rating: 5
  9. Chris October 25, 2017 at 10:28 am #

    Can I use regular milk or do I have to use evaporated milk?

    • Pamelas Customer Service October 26, 2017 at 2:15 pm #

      Chris,
      Evaporated milk has certain qualities that are called for in this recipe. You may be able to substitute half and half or cream, but we have not tried it.

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