BUTTER PECAN FLAN CAKE
This is another version of my Flan Cake. I brought it to a dinner with some friends and they couldn't get enough of it. Some had tried my Chocolate Flan Cake but I think they liked this one better (hard to believe). It is really good. It is hard to pick which one I like the most out of the 3 different ones I've posted. This...
Provided by Roberta Broussard
Categories Cakes
Time 1h
Number Of Ingredients 20
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.
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Melodie Bales
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's so delicious!
Icheeto
[email protected]I'm not a fan of flan, but I loved this cake. The pecan topping was the perfect touch.
Red Rose Monarch Flower
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Kome Nathaniel
[email protected]I'm allergic to pecans, so I substituted walnuts. The cake still turned out great!
Best Duo
[email protected]This is the best Butter Pecan Flan Cake I've ever had. I'll definitely be making it again and again.
Larry Waters
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes fresh.
Murad Khan
[email protected]I'm not sure what went wrong, but my cake didn't turn out like the picture. It was still tasty, though.
yassin sayed
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. Thanks for sharing!
RAFI ALVES 2.O
[email protected]I had some trouble getting the cake out of the pan, but it was worth the effort. The flavor was incredible!
Kharul Wara sadia
[email protected]The cake was a bit too sweet for my taste, but the flan was perfect. I'll try reducing the sugar next time.
XRG Entertainment
[email protected]This cake is a showstopper! It's visually stunning and tastes even better than it looks. I highly recommend it for any special occasion.
Muhammad Usman Bashir
[email protected]I'm not a huge fan of flan, but this cake changed my mind. The balance of flavors and textures was perfect.
heathen
[email protected]Not a baker, but this recipe was easy to follow and the cake turned out amazing. My family loved it!
Chity rane Chitoy
[email protected]Followed the recipe to a T and it turned out perfectly. The cake was moist and flavorful, and the flan was smooth and creamy. Definitely a keeper!
Dawiti Shuramu
[email protected]This Butter Pecan Flan Cake was a hit at my dinner party! The combination of the creamy flan and the crunchy pecan topping was divine. I'll definitely be making this again.