Flan Cake

Average Rating 5 from 3 ratings

This layered treat, with flan on the top and cake on the bottom, is an elegant cake that’s sure to impress. Made with Pamela’s Vanilla Cake Mix.

Flan Cake

Yield: 10 to 12 servings

Flan Cake

INGREDIENTS:

    FOR THE CARAMELIZED SUGAR
  • 1 cup sugar
  • FOR THE CAKE
  • 3 eggs, large
  • ½ cup oil
  • ⅔ cup water
  • ¼ teaspoon almond extract or 1 teaspoon vanilla (optional)
  • 1 (21 oz) package Pamela’s Vanilla Cake
  • FOR THE FLAN
  • 3 eggs, large
  • 2 (12 oz) cans evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla

DIRECTIONS:

TO MAKE WATER BATH: Choose a baking pan large enough to hold Bundt pan with space around it and that will allow water to go at least 2 inches high up sides of pan. Fill baking pan about halfway with warm water and set on middle rack of oven. Preheat oven to 350°. Spray Bundt or tube pan with nonstick cooking spray; set aside.

TO MAKE THE CARAMELIZED SUGAR

In small heavy pan or skillet, melt sugar over medium heat, stirring continuously, until liquefied and lightly caramelized, about 6 to 10 minutes. Immediately pour melted sugar into bottom of Bundt or tube pan; set aside.

TO MAKE THE CAKE BATTER: In bowl of electric mixer with paddle attachment, beat eggs thoroughly. Add oil, water, and almond extract or vanilla and mix well. Add Vanilla Cake Mix and beat on medium/low speed for 2 minutes; batter will thicken slightly and become lighter in color. Set aside.

TO MAKE THE FLAN: Blend eggs, evaporated milk, sweetened condensed milk, and vanilla in a blender, or by whisking in a large bowl, until completely mixed.

TO ASSEMBLE AND BAKE CAKE: Pour flan mixture onto caramelized sugar in Bundt or tube pan. Pour cake batter on top of flan mixture. Carefully set filled Bundt pan into pan of hot water in oven, adding more hot water if necessary (see note). Bake for 60 minutes, until cake is firm to the touch and pulling away from sides of pan. Cool and refrigerate for at least 6 hours in the pan. Flip onto a large platter to serve.

NOTE: The water bath is important to gently cook flan cake without it burning. If after putting filled Bundt pan into water bath in oven, you notice water does not go up at least 2 inches, you can add more hot water to pan by pouring it from a teapot. Be careful to not burn yourself or splash water into cake batter.

© Pamela's Products, Inc.

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

14 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.

  10. kathryn klein May 7, 2019 at 1:13 pm #

    What size bundt pan do you use for the flan cake?

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