FLAN CAKE! This has got to be one of the ultimates in indulgence. Where cake meets cream cheese flan, WOW! This is a versatile recipe, where you can change out the cake portion, to chocolate, red velvet, and even a margarita flavored! So many choices, which one do I pick? Tonight I picked a yellow cake to pair with the cream cheese flan. I kicked it up a notch by adding Vanilla Bean paste to the cake batter and the flan; giving this dessert lovely flecks of vanilla bean in every bite. Give my recipe variation a try and please, once again, let me know how it worked for you.
1 (15.25 oz. pkg.) Cake mix, any flavor (along with the ingredients as directed on the cake mix package)
1 tsp. Vanilla bean paste, optional
1 (12 oz. can) Evaporated milk
1 (14 oz. can) Sweetened condensed milk
1/2 cup WHOLE milk
1 (8 oz. pkg.) Cream cheese, softed
5 large Eggs
1 Tbsp. Vanilla paste OR Vanilla extract
1 (12.25 oz. jar) Smucker’s Caramel topping (the one for ice cream)
To begin, boil a large pot of water, this will be used as a “bain marie bath” when baking the cake. Preheat the oven to 350 degrees. Using 12-cup bundt pan, VERY GENEROUSLY spray it with a non stick baking spray, I like using Baker’s Joy brand. Pour about 1/2 – 3/4 of the jar of caramel topping onto the bottom of the pan. Twirl the pan around slightly so that the caramel can coat 1/2 way up the sides of the pan. I actually forgot to do this, but it’s alright if you do or don’t. Set the pan aside.
Prepare the flan portion by combining all of the ingredients together, preferably in a blender.
Add the Vanilla paste OR Vanilla extract. Process this in a blender or using your mixer until the mixture is smooth and well combined. Set this aside.
Prepare the cake mix, by combining all of the ingredients listed on the package, into a bowl, Mix this according to the package directions.
This next step is optional, but I decided to add some Vanilla bean paste to the batter also, just for kicks! 😉 Blend the cake ingredients together until smooth and well combined.
Set the prepared bundt pan into a LARGER baking pan, that has 2 to 3-inch sides. Pour the cake batter over the caramel topping already in the bundt pan.
Now very carefully and slowly, pour the flan mixture over the cake batter. The cake batter may rise and float to the top of the pan, do not fret! This is normal and does happen. Pour the prepared hot water into the larger pan so that it’s about 2-inches up the sides of the bundt pan. Bake this in the preheated oven for about 1 hour and 15 minutes or until cake tests done.
Remove from the oven and allow to cool on your counter for about 15 minutes. Using a larger serving platter, with at least 1-inch sides, place the dish over the top of the cake, and carefully flip it over. BE AWARE that once you flip the cake onto the serving platter, DO NOT MOVE IT, or try to center it, because it will crack! I learned this the hard way, LOL! Do not remove the cake pan right away. Allow the cake pan to sit on the cake for about 5 minutes before removing. You want to give the caramel some time to drip over the flan. Cool the cake completely before serving!