Flan Cake is an ooey-gooey version of a caramel cake. Thanks to Turptoo for posting this recipe.
Prep Time: 25 minutes
Cook Time: 60 minutes
Ingredients:
- 1 box of yellow cake mix, with ingredients as directed by box
- 3 eggs
- 2 cans evaporated milk
- 1 can sweetened condensed milk
- 1 teapsoon vanilla
- Leche Quemada (Cajeta Caramel)*
- 1/2 cup chopped and lightly toasted pecans
Preparation:
Preheat oven to 350 degrees. Set a small bakeproof pan of water** inside. Make cake as directed on the box and set aside.
Flan: Add eggs, milk and vanilla to a blender. Blend together until well blended.
In a bundt pan, spray with non-stick spray and flour it. Cover the bottom and the sides with the Cajeta. Sprinkle bottom of pan with nuts. Add flan mixture. On top of this add the cake mixture. Cook for 45-60 minutes.
Notes from Turptoo:
*One can find the leche quemada at any Hispanic store or bakery. It is a thick caramel sauce. I have used regular caramel and it didn't come out the same.
**The pan of water is important so that the flan doesn't overcook. Also, the pan of water needs to be preheated to ensure even temperature in the oven while baking.
