Gluten-free Flan Cake

This recipe is one of the winning entries from the 2007
Pamela's Greatest Gluten-free Recipe Contest

Images of Pamela's Classic Vanilla Cake Mix

Andrea's World Famous Gluten-free Flan Cake
By Andrea N.

Cake:
1 package Pamela's Class Vanilla Cake Mix

Flan Mixture:
3 eggs
2 cans evaporate milk
1 can condensed milk, sweetened
1 teaspoon vanilla

Caramelized Sugar:
1 cup sugar

Preheat over to 350°. Set a bake proof pan of water inside.

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

In a Bundt pan, pray with non-stick spray.

In a small skillet melt sugar over a low heat until lightly browned and caramelized. Immediately pour melted sugar in Bundt or tube pan.

Make cake according to directions on package.

Flan Instructions: Add eggs, milk and vanilla to a blender. Blend together until well blended. Pour the flan mixture into the caramelized Bundt or tube pan. On top of the flan, add the cake mixture. Bake for 60 minutes. Cool and refrigerate for at least 6 hours in the pan before serving.

Yield: 10 to 12 servings