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Chocolate Flan Cake


Ingredients:

  • 1(18 ounce) boxchocolate devil's food cake mix
  • 1 1⁄2cups water (amount per cake mix directions)
  • 1⁄2cup oil (amount per cake mix directions)
  • 3eggs (amount per cake mix directions)
  • 1(11 ounce) jarcajeta caramel topping or 1 (11 ounce) jarsmucker caramel topping
  • 1(14 ounce) can sweetened condensed milk
  • 1(12 ounce) can evaporated milk
  • 1⁄2cup fresh milk
  • 1(8 ounce) package cream cheese, room temperature
  • 1teaspoon vanilla
  • 5eggs

Directions:

  • 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.

Reviews:

  • CarolO

    OMG!! I cannot believe this cake! If it were possible, I’d give it 10 stars, which it definately deserves. I didn’t change a thing and it turned out perfectly. I made it for a co-worker’s birthday and they couldn’t stop raving about it! This cake is marvelous! It not only tastes wonderful, it also looks very elegant. The pictures don’t do it justice. Just as the recipe states, you must make sure the foil is sealed around the edges of the pan. I used three pieces of foil, just to make sure and still had some of the cake batter seeped out in the center “hole” area but it didn’t affect the cake at all. I will make this cake many more times. Thank you Miss Annie for an amazing dessert!

  • Campfire Princess

    After 3 bundt pans I have found the pan to hold this cake without spilling over the pan. Nordic Ware (proudly made in the USA) “Original Bundt Pan” Platinum collection Sates 10 – 15 cups & it does hold 15 cups. At last a pan the perfect size to hold this incredible cake. Presentation & taste are both superb!!!

  • johnnybelinda

    After eyeing this recipe for a few months, I decide to make it yesterday for my family and a few close friends. This was amazing! Huge hit., everyone loved it! Cannot wait to make it again!!

  • Sunshine 79′

    As evryone has said…..OMG!!!! This was very easy to make and tastes amazing! I read the other reviews about possible overflow so I used 4 custard dishes (1 cup size) and prepared 4 small cakes before emptying the rest of the ingredients in the bunt pan. I let the 4 samll cakes cook with the large bunt in a very large disposable pan with the water bath. I took the 4 smaller cakes out at about 1 hour 15 minutes. I let the large cake cook for the remaining 45 minutes. They all came out absolutley picture perfect!!!! I also let the large cake cool for 30+ minutes before I plated it. I used my largst serving plate and still spilled cajeta in the sink. Oh well, I guess I have a good excuse to go and get a new “BIGGER” serving plate. Thanks bunches Miss Annie, this is definatley a 5 star recipe!!! I’m gonna fool around with the butter cake with cinnimon idea….MMMMMM Yummy!

  • LAURIE

    OMG…..made a special trip to the Mexican store for cajeta. glad I did….THIS CAKE IS HEAVEN ON A PLATE! The little extra effort it takes is oh so worth it….words cannot decribe how good this is! TY Annie for something REALLY special!

  • *Yani*

    Excellent recipe, very YUMMY!. If you can’t find Cajeta in the spanish section of your supermarket, look where the condensed milk is and they might have Dulce de Leche (La Lechera brand). If you still can’t find dulce de leche all you need to do is get a can of condensed milk, remove label, put in a pot with enough boiling water that will cover it and cook for 3 hours. If you want do more than one can since it keeps well in the refigerator. This tastes much better than caramel. You can also use it on the middle of two shorbread cookies, cake fillings, fruit dipping or just with a spoon by itself. I made this cake twice, first time with caramel and second time with the condensed milk and it made a difference. Thank you for an awesome recipe

  • fcostley28

    I have made this 5 or 6 times. It has always been the hit of the party. It’s easy to do and turns out perfect everytime if you use a large enough bundt pan. I have a 15 cup heavy aluminum pan from Nordic and it doesn’t overflow and the cake just drops out everytme. Did it for church coffee hour and literally a dozen people asked for the recipe. Out of 5 stars, I give it 10

  • latinmargarita

    In Puerto Rico we call this FLANCOCHO. We use vanilla cake mix though. Also , we make our own caramel. Just cook 1 cup of sugar in a sauce pan and add a teaspoon of water until it starts to turn amber, poor this into the prepared pan and swirl around a bit, then add liquids. It’s so good, my sis and I had it the last time we went out there and it was yummy!!!

  • strawberrybird

    I’ve made this three times now, improving on it each time. The first time I followed the recipe exactly, and it was okay. The second time, I used my favorite chocolate cake recipe instead of boxed mixed and it was that much better. A few things to note: You really do need a large bundt pan. I had to go out and buy a new one, 12 to 15 cups because the first time I made this I wasn’t sure how large my pan was and it was too small. Second, this is just as good if you don’t add the caramel to the pan and just add it after, and you save the mess. Third, the type of pan you have changes the temperature needs; the first time I used a silicone pan and it came out great, the second time I used a cast aluminum pan and it was burnt (although it still tasted fine), the third time I turned the temp down to 325, came out perfect.

  • myoungp

    Really good and easy to make. I halved the recipe and bake it in a loaf pan but forgot to adjust the baking time accordingly (I baked for 2 hours) so the cake turned out kind of dry. Fortunately the caramel helped balance out the dryness. Perhaps I will bake for just 1 hours 15 mins next time. I used Kittencal’s caramel sauce which is another recipe on this website.

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