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… 😉 !
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? I burned it bad the first go around.
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! (update – I know it’s technically “voila” but my kids say WHA-LA – so I do too.. but thanks for the correction in the comments…)
Do you have any questions about this recipe? As long as it doesn’t have anything to do with caramelizing sugar… hehe.Print
- 1 cup sugar
- 1/4 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)
- Preheat oven to 350°.
- 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.
- Spray the pan with non-stick cooking spray then pour the sugar into a bundt pan turning it until the pan is coated on the inside.
- Prepare the cake mix according to package directions and pour the batter over sugar.
- 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!
- Place the bundt pan in a larger pan (I use a round cake pan) with 1/2″ 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 (check with a toothpick).. Place cake on cooling rack. Remove the foil and cool 15 minutes then invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Mom always told me that this cake was also delicious with a chocolate cake mix, but I still haven’t tried it that way!