This was
AMAZING! I found this recipe on www.MyBigFatCubanFamily.com. I did make a slight adjustment to her
original recipe in that I don’t make cakes according to the package
directions. I always follow the process
outlined below when making cakes. It
makes the texture and taste more like “from scratch”. What a
fantastic treasure this cake is. I’ve
never had much luck making flan. But,
when I saw the recipe for Flan Cake – I thought it sounded wonderful. Oh My… it was more than wonderful! Deliciously sweet and the flan is so creamy
and decadent. In fact, as I’m creating
this post I wish I had a piece of it waiting for me! But, alas – I made this more than a month
ago. Hmm… might be time to run to the
grocery store to get the ingredients to make it again – and soon!
To make the
cake:
1 yellow cake mix
4 eggs
¾ cup vegetable oil
¾ cup water
1 pkg instant vanilla pudding
Caramel Topping & Flan:
1/4 cup caramel topping
4 eggs, lightly beaten
1 can sweetened condensed milk
1 large can evaporated milk
1 Tbsp. Vanilla extract
Ground cinnamon
Preheat the oven to 350 degrees.
Grease and flour a large Bundt pan
Place the cake mix and instant pudding
in a mixing bowl. Add the 4 eggs and
beat slightly. Add the oil and water and
beat until well blended – starting very slowly at first. I use my KitchenAid stand mixer for
this. Stopping halfway through the mixing
process to ensure the dry ingredients are being thoroughly combined.
Pour the caramel topping around the
bottom of the Bundt pan.
Pour cake mix over caramel.
In a blender, mix together well: remaining
4 eggs, sweetened condensed milk, evaporated milk, and vanilla extract.
Pour gently through a mesh strainer
over cake mix in the Bundt pan. (You’re sifting out any large pieces of the
egg.)
Sprinkle with cinnamon.
Place filled Bundt pan in a 9×13 pan
filled with hot water about 1 1/2 to 2 inches up the side of the Bundt pan. The cake mix will begin to rise to the top.
Bake (in the water bath) one hour at
350 degrees. It should be slightly golden brown. Test for doneness by inserting
toothpick in the cake. If it comes out clean, it’s done.
Remove from water bath and cool 10 to
15 minutes.
Invert onto a cake plate. The caramel
will still be runny – it’s supposed to melt over the cake, so be careful when
inverting. Some of mine remained in the
bundt pan – so I drizzled additional caramel sauce over the cake before
serving.
Refrigerate for at least an hour before
serving.
