By Nanita on March 13, 2006
Photo by ~*lil_miss_SBC*~
Photo by ~*lil_miss_SBC*~
"My grandmother got this recipe from one of her great-nieces. It's really good and super-easy. We usually make it with yellow cake mix but I'm sure it would be equally good with chocolate. If you can find Cajeta Quemada (A goat's milk caramel made in Mexico-Coronado brand is best) you can substitute it for the caramel topping. Also if you can get Mexican vanilla that's best too. It has a very distinctive flavor. The ingredients for the cake are for a Betty Crocker cake mix. Use whatever ingredients and proportions your cake mix calls for."
Serving Size: 1 (135 g)
Servings Per Recipe: 16
"I have a very close version to this recipe that calls for using 2 cans of the evaporated milk instead of just 1 and making the yellow cake mix as directed on the box. Since I am married to a Cuban it would be sinful to make this without the correct "caramel topping", which is just melting sugar in the bundt pan prior to adding all other ingredients. I also baked uncovered in a water bath, chill for 8 hours before flipping.This makes the cake super moist and wonderful!"
"I would have rated this a five star, as I was familiar with flan cakes and what was missing, placing the bundt pan in another pan, filled with hot water and placing it in the oven making sure that the bundt pan with the ingredients is covered tightly with foil. I used a chocolate mix, and it was terrific."
"Used the ingredients given but baked in a water bath and let it chill in the bundt pan before flipping. It was so delicious! Going to make it again tommorrow using a chocolate cake mix. Thanks!"
"I have yet to taste this cake, but I have to say how EASY it was. It comes out gorgeous and I made the recipe, just as written. Thanks for sharing."
"this cake is EXCELLENT! a very nice alternative to an every day cake. I brought it in to work and the reviews are A+++ all the way! I was worried about the flan not cooking, as others had said, but I cooked it for 55 minutes to be sure, and it was PERFECTION! Thanks so much....a new favorite!!"
"We made this cake for our Cinco de Mayo gathering. Fantastic, delicious, not enough words to describe this cake."
"I love this recipe!!! I did just a little tweaking of the recipe. Instead of using the caramel topping I made my own caramel by melting sugar in a saucepan and coating the bottom half of the bundt cake pan. and I also cooked it for a little longer, I cooked it 10 min longer than what the recipe called for. a total of 55min. I am definately making this again very soon. The chocolate dipped strawberries complimented the cake very nicely. It is however, very important to make this cake in a bundt pan."
"I love the original recipe but I have been experimenting with it a bit. I added 1 (14 oz) can of coconut milk to the Flan, instead of yellow cake mix I used Pineapple Cake Mix, substituted the water for milk and the canola oil for butter. It might not be the healthiest version but it's very popular among my friends. Thanks for sharing the original recipe. Happy baking!"
"This is a very easy and simple recipe to follow and everyone loves it. Don't need to choose between the flan or the cake, have both!!!"
"Made this for Thanksgiving to great reviews. The presentation was just amazing, it got a lot of Oh's and Ah's. I will be making this again and again. There is one thing I will change only because I think it will make the cake much better and it's just a personal preference, I make my own caramel sauce. Otherwise, the texture and taste are fantastic. Thank you for posting!"
"I made this cake, and OH MY GOD! it was so delicious that my family ate in in two days, I had to bake another one a few days later, we craved it so bad. The other wonderful thing about this cake other than the great taste is that, it is very simple to make. with not a ton of ingredients! L-O-V-E-D it!"
"Don't use Mexican vanilla. Most of them are ''cut'' with the Tonka Bean and is found to be carcinogenic."
"This cake is great. I like to top it off with some canned pineapples on top."
"I have made this for company functions and each time it was a huge hit!"
"Very good. Even my non-flan eating family had a taste and enjoyed it very much."
"this is so amazing. tastes sooo good, and the presentation is a showstopper!"
"This is an awesome cake! It looks amazing when it's cut into - yellow cake on the bottom with a layer of flan on top and caramel dripping down over all - and delicious, too! This is actually the second time I made it. The first time was a bit of a disaster. Since the instructions didn't really say how to tell when the cake is done (and being a flan cake, I thought it might be different from a regular cake), and I didn't realize my oven has begun running a bit cooler than the temp it's set at, I ended up inverting a big mess onto my serving plate. A quick trip to the store the next day replenished my ingredients, and I tried it once again. This time I knew to raise the temp of my oven to 360 with the help of an oven thermometer, and wow, what a difference! This time the cake baked up just like a regular cake should and it inverted beautifully! I'm anxious to try a chocolate cake mix, although yellow will be hard to improve upon. Thanks for sharing!"
"mmm mmm good!"
"This cake got rave reviews at my nieces first B-DAY. My aunt who didn't even eat a piece of her own birthday cake could not resist a piece of this cake. I used cajeta which I think really makes the cake special and I had to increase the baking time to 1 hour. I used a toothpick to test for doneness. I will definately be making this cake again."