Chocolate Flan Cake

Recipe by Miss Annie
READY IN: 2hrs 25mins
YIELD: 1 Cake


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


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