Best 13 Flan Cake Recipes

CHOCOLATE FLAN CAKE

Steps:

• Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
• Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
• Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
• Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
• Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
• Add flour, then vanilla and mix well.
• In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
• Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
• Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
• Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

CHOCOLATE CARAMEL FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.
• Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.
• Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
• Pour cake batter over cajeta in the pan.
• Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Pour milk mixture slowly over cake batter.
• Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.

BANANA FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with cooking spray. Pour 11 ounces caramel topping into prepared pan. Spray a sheet of aluminum foil with cooking spray.
• Beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan.
• Beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. Cover fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set fluted tube pan into a large baking dish and fill baking dish with about 2 inches of water, creating a water bath.
• Bake in the preheated oven for 2 hours. Remove fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish. The caramel topping should flow down the sides of cake.
• Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.

FLAN CAKE

Steps:

• Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
• Pour 3/4 cup caramel topping in bundt pan.
• Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
• Pour flan mixture into pan.
• Prepare cake mix according to package directions.
• Pour prepared cake mix over flan mixture in pan.
• Bake for 35 to 45 minutes.
• Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
• Drizzle additional caramel topping over sliced cake before serving if desired.
• Store in refrigerator.

COCONUT FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat condensed milk, evaporated milk, white sugar, eggs, and vanilla extract together in a bowl until smooth. Add shortening, baking soda, cinnamon, salt, and ginger; beat until smooth. Stir flour and coconut into milk mixture until batter is smooth.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

RUBY'S STRAWBERRY JELL-O® FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted cake pan (such as Bundt®) with cooking spray.
• Beat cake mix, 1 cup water, vegetable oil, and 3 eggs together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
• Beat condensed milk, evaporated milk, 4 eggs, and vanilla extract together in another bowl until flan mixture is smooth, about 3 minutes. Pour into prepared cake pan. Pour 3/4 of the strawberry cake batter on top of the flan mixture. Set cake pan in a roasting pan. Pour water into the roasting pan to read halfway up the sides of the cake pan.
• Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 6 hours.
• Place a plate on top of the cake pan and invert to loosen cake. Flip cake pan and plate back to return cake to the pan.
• Combine boiling water and gelatin in a bowl; stir until gelatin is dissolved. Pour 1 cup cold water into gelatin mixture. Let cool until gelatin mixture is warm to the touch. Pour gelatin mixture into the cake pan along the sides so that the gelatin runs under the cake and cake begins to float. Refrigerate until set; at least 5 hours.
• Remove cake from refrigerator and place pan in hot water to loosen from the sides of the cake pan. Invert onto a serving plate.

PUMPKIN FLAN CAKE

Steps:

• 1. Cake Mix: Mix cake according to the directions on the back of the box. Combine Cake mix, subsituting the coca-cola,for the water, pumpkin, pumpkin pie spice, mix well. Do not use both water and coke.
• 2. Flan Part: Combine evaporated milk, sweet condensed milk, eggs, vanilla, pumpkin, pumpkin pie spice, and 4 oz (1/2 block)cream cheese, mix with mixer or in a blender. Mix for 2-3 min., mix well. You can use up to 5 eggs and 8oz of cream cheese to make it creamier. Set flan mixture aside.
• 3. Caramel Sauce: Spray Bundt pan with Pam spray. Pour of 1 1/2 cups Cajeta or caramel into bottom of bundt pan. Feel free to make your own caramel if you want (directions online).
• 4. Assemble the cake: 1. Spray 12 cup bundt pan with Pam spray 2. Pour 1 1/2 cup Cajeta or caramel into bottom of bundt pan. 3. Pour cake batter evenly on top of caramel that is in the bundt pan. 4. Slowly pour flan mixture on top of cake batter. The flan mixture will sink to the bottom of the cake batter by itself. This will cause the cake batter to rise up in the bundt pan. Make sure it doesn't overflow
• 5. Prepare cake to bake: Get a pan large enough for the bundt pan to fit inside. I use a 9 x 13 inch cake pan. Fill the 9 x 13 inch pan with 2 inches of water. Place bundt pan in the pan with the water in it. Place both pans in the oven. Cover the bundt pan with foil for the first 45 minutes of baking.
• 6. Bake the cake: Preheat oven 400 degrees, Bake about 1 hour. Start checking cake after 45 minutes and check every 15 minutes until done. It is very important for cake to be completely done or flan will not set. Check cake with toothpick, also take a knife and gently pull the cake a little from the middle tube/center of cake and peak at cake. If gooey the cake is not done and put back in oven. Also, the cake will separate from the sides and middle of the pan when done. This seems to be the most difficult part about baking this cake. If cake is not done then the flan will be not set up. When done remove bundt pan from larger pan with water and set on cooling rack.
• 7. Serving the cake: Although very tempting DO NOT serve before cooling cake! Cool cake on cooling rack at room tempature about 1 hour, place cake in refrigerator at least 2-3 hours before trying to serve. I make mine the night before and refrigerate overnight. Remove from refrigerator 1-2 hours before serving. Take a large serving platter and put on top of bundt pan and flip cake over. Let set and the cake will come out of the bundt pan. This cake is layered with the cake on the bottom, topped with the flan and the caramel dripping down the sides of the cake. If transporting the cake to another location leave the cake in the bundt pan and flip it onto a platter when you get there. on the bottom, topped with the flan and the caramel dripping down the sides of the cake.
• 8. Pans: 1 - Bundt pan, any size you have will work. 1 - 9 X 13 inch cake pan - You will put about 2 inches of water in this and put the bundt pan in it to bake your cake. Make sure your bundt pan fits inside the 9x13 in pan.

FLAN CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray metal bundt pan heavily with Pam. Pour 1/4 cup of caramel syrup in bottom of pan.
• 2. Prepare 1 yellow cake mix according to box directions. Pour on top of caramel in bundt pan.
• 3. mix 4 eggs, 1 can sweetened condensed milk, and 1 can evaporated milk. Pour over cake mix in bundt pan.
• 4. Place bundt pan in a water bath.( 9x13 inch baking pan filled with water 3/4 full) Bake for 60 minutes at 350 degrees. Remove from oven and let sit in water bath for an additional 15 minutes. Cool cake completely before removing from bundt pan.

RUM FLAN CAKE

Steps:

• Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
• Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
• Set aside.
• To make cake batter, sift flour with sugar, baking powder and salt.
• Place in small bowl and make well in center.
• Place yolks, oil, 1 rum and orange juice in well.
• Stir until blended, starting from center.
• Beat egg whites with cream of tartar until foamy.
• Gradually add remaining sugar, beating until stiff but not dry.
• Gently fold batter into whites.
• Pour custard mixture into caramel-lined pan.
• Gently spoon cake batter over flan mixture.
• Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
• Bake at 325F 50 to 60 minutes, or until cake is done.
• Cool on rack or chill until ready to serve.
• Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

PUMPKIN FLAN, FLAN DE CALABAZA (MADE ONTO A FLAN CAKE)

Steps:

• 1. Caramelized sugar; Do this first; in a large saucepan dump 2 cups of sugar into the pot. Use a large wooden spoon to mix. Put on high heat and begin to stir the sugar until it begins to melt. keep stirring; never leave the pot unattended; and stir constantly. The sugar will begin to melt and turn a light brown keep stirring; lower the heat to medium and continue stirring until your sugar is a golden brown syrup. Be very careful not to burn yourself. I never allow any children in the kitchen when I am doing this. You cannot afford to be distracted when you are doing this. A sugar burn is very serious. When the sugar is a golden medium brown color; pour into an oblong pan. Like a small lasagna pan. With oven mits on; hold the pan with both hands and tip the pan like if you were going to pour out the syrup but what you are doing is bringing the syrup up on each edge of the pan; on all four sides to coat the sides and the whole bottom of the pan. You must coat the sides as high up as possible with all with the hot caramelized sugar syrup. You must work fast to coat the sides of the pan. When you have coated all four sides and the bottom; set the pan aside and prepare the flan.
• 2. Turn on your oven to 350 degrees. Prepare a very large lasagna pan that will hold your smaller pan inside of it. If you have a teapot fill with water and begin to heat. When the wistle blows turn off. Set it aside; If you do not have a tea kettle heat about 4 cups of water just until boiling. turn off set aside. In a blender add the four eggs, the can evaporated milk, the can of condensed milk, the sugar, the heavy cream, salt, and vanilla. Turn on the blender to medium high and blend for 30 to forty seconds. Now pour your milk mixture into another container leaving half the milk mixture in the blender, add 1 1/2 cups pumkin into the milk mixture and blend for about half a minute. When throughly mixed pour into a bowl now take the remaing pumpkin puree and the rest of the milk mixture and blend again for half a minute. Now pour the rest of the mixture into the same bowl with the first half of the mixture. With a large spoon or a wire wisk mix all the contents real real good. Now take this mixture and pour all of it into the caramelized coated pan. Now put this pan into the larger pan. Cover your pan with the flan mixture with heavy duty aluminum foil crimp the edges all around; and set the large pan on the lower rack of the oven. Now pour the hot water into the larger pan careful not to burn yourself. Pour just up to the halfway mark of the second pan that is sitting inside the larger pan. Close oven and bake at 350 degrees for 1 hour and 15 minutes. After the time has passed remove the large pan from the oven carfull not to burn yourself. I usually put on top of my stove and let cool somewhat. With my oven mits on I remove the smaller pan and set on a wooden chopping board and let cool. I dump the hot water right away. After the flan has cooled for a few hours I remove to the refrigerator and let get cold overnight. The next day; I remove the foil and cover with a larger pan and flip it over. My flan looks beautiful. I place back in the frigerator until serving time. Enjoy
• 3. In my picture above I made two large flans and inverted one and then inverted the other one on top of it. I made a double flan cake. Tomorrow is my husband's birthday and this flan cake (No batter) is his favorite dessert. This is two pumpkin flans one inverted over the other. I will serve with a little whipped cream on each piece tomorrow. Enjoy

RUM FLAN CAKE

Steps:

• Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. 2. Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum. 3. Set aside. 4. To make cake batter, sift flour with sugar, baking powder and salt. 5. Place in small bowl and make well in center. 6. Place yolks, oil, 1 rum and orange juice in well. 7. Stir until blended, starting from center. 8. Beat egg whites with cream of tartar until foamy. 9. Gradually add remaining sugar, beating until stiff but not dry. 10. Gently fold batter into whites. 11. Pour custard mixture into caramel-lined pan. 12. Gently spoon cake batter over flan mixture. 13. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. 14. Bake at 325F 50 to 60 minutes, or until cake is done. 15. Cool on rack or chill until ready to serve. 16. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

BUTTER PECAN FLAN CAKE

Steps:

• 1. Cake Mix: Mix cake according to the directions on the back of the box. Combine Cake mix, sprite, oil, vanilla extract, caramel flavoring and eggs, mix well. Do not use both water and coke.
• 2. Flan Part: Combine evaporated milk, sweet condensed milk, eggs, vanilla extract and caramel flavoring, mix with mixer or in a blender. Mix for 2-3 min. Set aside. You can use 3 to 5 eggs, the more eggs you use the creamer the flan will be. \ Set flan mixture aside.
• 3. Caramel Sauce: Spray Bundt pan with Pam or Joy (flour plus oil) spray. Pour of 1 1/2 cups Cajeta or caramel sauce/topping into bottom of bundt pan.
• 4. Assemble the cake: 1. Spray 12 cup bundt pan with Pam or Joy (flour plus oil)spray. 2. Pour 1 1/2 cup Cajeta or caramel sauce into bottom of bundt pan. 3. Pour cake batter evenly on top of caramel that is in the bundt pan. 4. Slowly pour flan mixture on top of cake batter. The flan mixture will sink to the bottom of the cake batter by itself. This will cause the cake batter to rise up in the bundt pan. Make sure it doesn't overflow.
• 5. Prepare cake to bake: Get a pan large enough for the bundt pan to fit inside. I use a 9 x 13 inch cake pan. Fill the 9 x 13 inch pan with 2 inches of water. Place bundt pan in the pan with the water in it. Place both pans in the oven. Cover the bundt pan with foil for the first 35 minutes of baking.
• 6. Bake the cake: Preheat oven 400 degrees, Bake about 1 hour. Start checking cake after 45 minutes and check every 15 minutes until done. It is very important for cake to be completely done or flan will not set. Check cake with toothpick, also take a knife and gently pull the cake a little from the middle tube/center of cake and peak at cake. If gooey the cake is not done and put back in oven. Also, the cake will separate from the sides and middle of the pan when done. This seems to be the most difficult part about baking this cake. If cake is not done then the flan will be not set up. When done remove bundt pan from larger pan with water and set on cooling rack.
• 7. Serving the cake: Although very tempting DO NOT serve before cooling cake! Cool cake on cooling rack at room temperature then place cake in refrigerator at least 2-3 hours before trying to serve. I make mine the night before and refrigerate overnight. Remove from refrigerator 1-2 hours before serving. Take a large serving platter and put on top of bundt pan and flip cake over. The cake will come out of the bundt pan. This cake is layered with the cake on the bottom, topped with the flan and the caramel on top and dripping down the sides of the cake. If transporting the cake to another location leave the cake in the bundt pan and flip it onto a platter when you get there.