Vanilla Flan Cake

By christoph

A silky smooth vanilla custard magically appears on top of a layer of moist yellow cake in this traditional Mexican dessert. Serve Vanilla Flan Cake with fresh fruit or top it with a drizzle of dulche de leche for an authentic treat.

Ingredients

• Flan
• 1 12 ounce can evaporated milk
• 1 14 ounce can condensed milk
• 4 eggs
• 4 ounces cream cheese softened
• 1 teaspoon vanilla
• Cake
• 1 box yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs

Details

Preparation time 10mins
Cooking time 70mins
Adapted from jamesandeverett.com

Preparation

Step 1

Place a Bain Maire (water bath) on a rack in the center of the oven and heat to 350°F.

Flan
In the blender add the evaporated and condensed milk, eggs, cream cheese, and vanilla. Blend for two minutes.
Cake
In a large bowl add water eggs and oil as directed on package. Mix until smooth.
Assemble
Pour the cake batter into a well-greased bundt pan.
Carefully spoon the flan mixture evenly over the top of the cake batter. The flan will sink to the bottom of the bundt pan as the cake bakes, like magic!
Position the bundt pan in a Bain Marie (water bath) in the center of the preheated oven and bake for 60 minutes.
Remove and place pan on a wire rack to cool. When cake has reached room temperature place the bundt pan in the fridge overnight.
Serve
When ready to serve dip the bundt pan in hot water for 30 seconds before turning out on to a serving platter.
Serve with fresh fruit or top with dulce de leche.
Store cake in the fridge.
Cooks Notes
If desired drizzle with dulche de leche.



Use any flavor of cake mix, chocolate, strawberry, or spice would all be great!