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    You are in: Home / Recipes / Chocolate Flan Cake Recipe
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    Chocolate Flan Cake

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    5.0 133

    Rate it! | Read 133 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    Miss Annie's Note:

    This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

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    Ingredients:

    Serves: 12

    Yield:

    Cake

    Units: US | Metric

    • 1 (18 ounce) box chocolate devil's food cake mix
    • 1 1/2 cups water (amount per cake mix directions)
    • 1/2 cup oil (amount per cake mix directions)
    • 3 eggs (amount per cake mix directions)
    • 1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar smucker caramel topping
    • 1 (14 ounce) can sweetened condensed milk
    • 1 (12 ounce) can evaporated milk
    • 1/2 cup fresh milk
    • 1 (8 ounce) package cream cheese, room temperature
    • 1 teaspoon vanilla
    • 5 eggs

    Directions:

    1. 1
      Heat oven to 350ºF.
    2. 2
      Spray a large 12-cup Bundt pan with nonstick coating.
    3. 3
      Soften the cajeta in the jar in the microwave and pour into the prepared pan.
    4. 4
      Prepare cake mix according to package directions.
    5. 5
      Pour the cake batter into the cake pan over the cajeta.
    6. 6
      To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
    7. 7
      Mix well.
    8. 8
      Pour the flan mixture very slowly over the cake batter.
    9. 9
      Spray aluminum foil with non-stick spray (like Pam);.
    10. 10
      cover the pan TIGHTLY with aluminum foil.
    11. 11
      (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
    12. 12
      Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
    13. 13
      Bake cake for 2 hours (test); do not uncover during this time.
    14. 14
      After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
    15. 15
      Invert cake onto a large plate with rim.
    16. 16
      The cajeta will drip down the sides of the cake.
    17. 17
      Cool completely then refrigerate. Refrigerate leftovers.
    18. 18
      Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

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    Ratings & Reviews:

    • on December 20, 2008

      55

      Excellent recipe, very YUMMY!. If you can't find Cajeta in the spanish section of your supermarket, look where the condensed milk is and they might have Dulce de Leche (La Lechera brand). If you still can't find dulce de leche all you need to do is get a can of condensed milk, remove label, put in a pot with enough boiling water that will cover it and cook for 3 hours. If you want do more than one can since it keeps well in the refigerator. This tastes much better than caramel. You can also use it on the middle of two shorbread cookies, cake fillings, fruit dipping or just with a spoon by itself. I made this cake twice, first time with caramel and second time with the condensed milk and it made a difference. Thank you for an awesome recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on August 06, 2009

      55

      In Puerto Rico we call this FLANCOCHO. We use vanilla cake mix though. Also , we make our own caramel. Just cook 1 cup of sugar in a sauce pan and add a teaspoon of water until it starts to turn amber, poor this into the prepared pan and swirl around a bit, then add liquids. It's so good, my sis and I had it the last time we went out there and it was yummy!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on May 12, 2003

      55

      OMG.....made a special trip to the Mexican store for cajeta. glad I did....THIS CAKE IS HEAVEN ON A PLATE! The little extra effort it takes is oh so worth it....words cannot decribe how good this is! TY Annie for something REALLY special!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (133)

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    Nutritional Facts for Chocolate Flan Cake

    Serving Size: 1 (231 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 592.2
     
    Calories from Fat 277
    46%
    Total Fat 30.8 g
    47%
    Saturated Fat 10.6 g
    53%
    Cholesterol 165.9 mg
    55%
    Sodium 628.2 mg
    26%
    Total Carbohydrate 70.5 g
    23%
    Dietary Fiber 1.2 g
    5%
    Sugars 35.0 g
    140%
    Protein 13.0 g
    26%
    Detailed Nutrition Values About Nutrition Info

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