Happy Mother’s Day: Mom’s Flan Cake Recipe

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Flan Cake Recipe wm

Do you like Flan?  Have you ever had Flan Cake?  I have wanted to make this recipe for my Mama for quite a few years now and it seems like I never get around to it! Well this year is the year… I have done it!

You see, my Mama loves Flan. Usually she can’t remember what it’s called … it’s just “that dessert they have at the Mexican restaurant”… but I always know what she means.  (and she doesn’t read my blog so she won’t know I’m picking on her…hehe!)

Anyway, several years ago, Richy’s grandmother (who was officially called “Mom” by all of her children, grandchildren, and great-grandchildren) made this Flan Cake while we were down in Florida for a visit.

And while Flan is not at the top of my list of favorite desserts, the Flan Cake was really, really good and I knew my Mama would love it!  I asked Mom for the recipe and she happily shared!

Unfortunately, recipes don’t make themselves, though, so until now, it’s just been one more piece of paper in my recipe drawer.  Actually, I looked for it a few years ago to make it and couldn’t find the recipe, but during out last move, it reappeared!

Let me start by saying that my bundt pan is clean.  I promise.  I probably could use a steel wool pad and some elbow grease to get all that residue out… but I’m sorta lazy… so it’s um… a little stained.

Anyway, for this cake, first you’re going to want to caramelize some sugar and pour it into your bundt pan, then swirl it around to coat the sides.  Or you could buy cajeta (pre-made caramel topping)… which would’ve been great for me to have on hand considering I burnt my sugar twice before I got it right.  Ugh.

If you need help with the whole “caramelizing sugar” thing… check out this link.  Clearly I am not qualified to give out instructions!  See?

Then you’ll want to mix up a yellow cake mix according to the box directions.  Or a chocolate one.  Or any other flavor you like…then pour it over the caramel.  I used yellow because that was listed as “preferred” on Mom’s directions, but I also remember her telling me that chocolate was really good!

Last, mix up the milks, eggs, and extracts and pour that on top.  The cake mix will float to the top.. that’s okay!  It’s supposed to happen.

Then bake and wha-la… delicious, super-moist, caramel-y flan… with cake!


Do you have any questions about this recipe?  As long as it doesn’t have anything to do with caramelizing sugar… hehe.

This recipe is linked up at What I Whipped Up Wednesday, Sunday Round-Up, Show Me What You Got, Crazy Sweet Tuesday, and Savory Sunday!

Happy Mother’s Day: Mom’s Flan Cake
Prep time
Total time
Serves: 12
  • 1 cup sugar
  • ¼ cup water
  • 1-2 drops of lemon juice
  • 1 yellow cake mix (and ingredients from the box)
  • 1 14 oz. can of sweetened condensed milk
  • 1 12 oz. can of evaporated milk
  • 4 large whole eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tsp. brandy extract (optional)
  1. Preheat oven to 350°.
  2. Add the sugar, water, and lemon juice in a saucepan over low-medium heat. Stir until you have a wet sand texture, then continue cooking the sugar until you have a clear and amber colored syrup. Do not stir while cooking. Remove from heat.
  3. Pour the sugar into a bundt pan turning it until the pan is coated on the inside.
  4. Prepare the cake mix according to package directions and pour the batter over sugar.
  5. In a separate bowl, mix 1 can condensed milk, 1 can evaporated milk, 4 eggs, 1 tsp. each of vanilla, brandy, and almond extract. Pour over batter. The batter will float to the top... that's okay!
  6. Place the bundt pan in a larger pan (I use a round cake pan) with ½" of water and cook at 350 degrees for about 45 minutes. Cover with foil and continue to cook for 20-30 minutes more or until done. Cool 2-3 hours.
Mom always told me that this cake was also delicious with a chocolate cake mix, but I still haven't tried it that way!


  1. Paola says

    Hello, I love this idea for a cake. Now im a little confused, im familiar with making the flan and understand why we have to put the pan into another with the water but you mentioned to cover it with aluminum foil to cook for 20-30 mins more: Is that inside the water still or jst on the regular oven rack ?

    • Rose says

      I leave it in the water bath for the entire baking time. The foil keeps it from drying out or the top getting overcooked! I hope that helps :)

  2. Rosa Snyder says

    I make this Flan this past weekend. I could not believe how delicious it was. I’m making it again for my sister’s Birthday on Halloween. Thank you for the recipe!

  3. Lisa Flores says

    Seriously that could be my bundt pan it’s such a pain to get to all those cracks and crevices! I had heard of something called choco-flan and it is similar to this flan and cake together! Wanted to try i love flan but the family loves cake so we can compromise i get the Flan dessert part they get cake and we all have dessert! Perfect! Quick question does pan need to be greased before hand at least on the sides? Thanks so much for sharing this is tomorrows dessert!

    • Rose says

      Eeek – I can’t remember if I greased the pan or not. I’ll have to dig out Mom’s recipe and see if she says one way or the other! So sorry – I only make this cake every couple of years or so and I really don’t know!

  4. Lana says

    Just made this tonight and it is great! It is so impressive how the “flan” rises to the top like that. The only problem I had was that it stuck a little in 2 different spots, but it didn’t ruin it. I don’t know if it should be greased or not, either. I’m a little afraid to do so because it might interfere with the caramelized sugar. But, it looks great and tastes wonderful! Thanks for something very unique.

  5. ziba says

    this looks so delish, but at the same time difficult with so much ingredients, (I like to make the yellow cake from scratch,)
    anyway thanks for sharing the recipe!

  6. Miccah says

    Rose could you clarify if pan needs to be greased or not? It sounds like Lana didn’t grease it and had minimal issues removing from the pan after baking so I’m assuming it isn’t required? I also thought greasing the pan would interfere with the caramel coating the pan.

    • Rose says

      I actually don’t spray the pan and it doesn’t seem to cause a problem BUT I’ve read other similar recipes that suggest spraying it with non-stick spray, so I think either way would be fine.

  7. Miccah says

    Wonderful. Thank you. Does anyone have any tips on making the caramel? I’ve tried 3 or 4 times but am really struggling :(

    • Arlenys says

      For the caramel, I suggest keeping it on low heat the entire time and babysit the sugar so it doesn’t burn. I’ve always done it without the water and just stir it with a wooden spoon, the caramel slowly melts and the end result is a rich caramel flavor. As far as pre-greasing, I suggest making the caramel first and then greasing the rest of the pan. If cooked correctly in a water bath, the caramel should melt nicely and the cake will not stick. Happy baking!

  8. let says

    hi rose, what size bundt pan did you use? thanks
    i have been following you (on FB) for quite some time and i love your page , the recipes , how to’s, and tips are easy to follow and practical. i love reading your posts. =)

  9. Tammy says

    When cooling for the 2-3 hours, is that in the pan on a cooling rack? Or do you flip it over onto a plate and cool in refrigerator?

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