Flan Cake

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

Ingredients

    Yield: 10 to 12 servings

    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.

Customer Reviews

Based on 10 reviews
90%
(9)
10%
(1)
0%
(0)
0%
(0)
0%
(0)
C
Curtis

my cake stuck to the pan once and well, i recommend dusting with rice flour, after the greasing the bundt.

C
Chris

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

C
Chloe

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.

A
Adelle

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.

C
Cnnie

Can I use any vanilla cake mix

12