How to make it

  • Preheat oven to 325 degrees.
  • Spray bundt pan thoroughly with cooking spray.
  • Pour 3/4 cup caramel topping in bundt pan.
  • Sprinkle almonds evenly over the caramel topping.
  • Beat the flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
  • Ladle flan mixture evenly and slowly over caramel and almonds in the bundt pan.
  • Prepare cake mix according to package directions.
  • Very gently pour prepared cake mix over flan mixture in pan.
  • Set the bundt cake pan inside a hot water bath, use your roaster pan. Use hot water in bath for even cooking of the flan portion.
  • Bake for one hour, start testing cake at 50 minutes with a cake tester.
  • Remove from oven.
  • Remove from water bath.
  • Allow to cool on a baking rack for a minimum of 30 minutes at room temp and then invert onto serving plate.
  • (I tend to refrigerate at this point for at least one hour to allow the flan to set properly and not slide off the cake when inverted.)
  • Use a cake plate with a lip, the caramel topping slides down the sides and it can get messy at this juncture.
  • Drizzle additional caramel topping over sliced cake before serving if desired.
  • Must be stored in refrigerator.
  • Others have tried this cake using other flavors besides a vanilla cake. Shirley used a deep dark Devil's food cake mix and it was stunning. She used almond flavoring instead of the vanilla for the chocolate version.

Reviews & Comments 3

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    " It was excellent "
    sunny ate it and said...
    Cinco de Mayo is my favorite holiday. = )
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    " It was excellent "
    ahmed1 ate it and said...
    I make the chocolate version of this one and it is so delicious...I have to try this one too. Try adding 1/4 cup heavy cream to the flan mixture, you will be surprised.Thanks for sharing with us.
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  • kitchen_fantasy 10 years ago
    i love flan, and i love cake, this i can eat it anytime thanks
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