flan cake
What’s not to love about this combination of flan and cake? The cake is porous, allowing it to soak up all of the delicious dulce de leche while the flan perfectly sets into a silky custard that just begs your spoon to glide through it bite after bite.
flan cake
INGREDIENTS
- 13.4 oz can dulce de leche
- 3 eggs
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 1 teaspoon mexican vanilla
- 1 box yellow cake mix*
- 1¼ cup water (or as advised by your mix)
- ⅓ cup canola oil (or as advised by your mix)
- 3 additional large eggs (or as advised by your mix)
Optional
- Whipped Cream for serving
PREPARATION
- Preheat oven to 325 degrees Fahrenheit and prepare bundt pan with cooking spray.
- Pour dulce de leche evenly over bottom of bundt pan and set aside.
- Beat together 3 eggs, sweetened condensed milk, evaporated milk and mexican vanilla with either a hand mixer or stand mixer until well combined. Pour evenly over dulce de leche layer.
- Prepare cake mix according to package directions with water, oil and eggs. Pour evenly over the flan mixture.
- Bake for 45-50 minutes until a cake tester comes out clean.
- Allow to cool completely for at least 30 minutes before inverting onto a serving plate. (I recommend chilling in the refrigerator prior to inversion and serving).
- Top slices with homemade whipped cream and enjoy!
Kimberly, I just love all your yummy creations. I have never tried flan cake before, but now I need to! Thank you for the inspiration, and for linking up to our Cinco de Mayo #PinUP Pin Party! You ROCK!! I’m so pinning this :)
the dulce de leche wasn’t a total loss. I made another batch in the crockpot overnight and then mixed 1/2 can with what I salvaged from the pan. I used my kitchen aid mixer with the whisk attachment to mix it and remove any little lumps. Then I added about 3 T half/half to it to make a pourable consistency. I will top the cake with this before serving this evening to “fill-in” the hollow ring where the dulce de leche was!
I’m so sorry it didn’t turn out as expected, but happy to hear you found a solution!
My mother and I have made this several times over without any troubles, but I certainly know that anything goes while baking. It may be that you are making the dulce de leche from scratch and it has a different consistency than what is in the can. Your homemade (and delicious!) dulce de leche may have already hit a higher caramelization point than what was originally used in the recipe.
I do hope you enjoyed your end result – sounds like you were thinking fast on your feet!
I baked this tonight. I used a scratch recipe for the cake rather than box mix and was disappointed in how it plated. The dulce de leche stuck to the pan and while I thought I could salvage it by putting it in a bowl and serving it on the side, it had an overcooked taste to it, not quite burned taste. I’m glad that I attempted to plate it before guests arrived so I still had time to make more dulce de leche to top it with. The cake is going to be devine just the same!
In hindsight I should have researched the recipe more. Many of the recipes I have looked at since this attempt call for baking it in a water bath. Which makes sense now that I think about it. All is not lost, I will make it again, using that method. Thanks for the idea anyway.