This sinful creation is a wonderful combination of devil’s food cake and flan…
I suppose this recipe would have been less intimidating my first time IF I had made flan before this experience…but I don’t seem to do things the easy way. I was so confused reading the directions my friend had written down for me, trying to decipher how to put my bundt pan in a “water bath” while baking it the oven. (Note: If you don’t have a baking pan larger than 9×13, a disposable aluminum 9×13-inch pan will work since you can bend it to accommodate your bundt pan.) In the end, two attempts later it turned out great! 🙂 The beautiful partnership between the flan and the devils food cake is so wonderful it’s hard to describe. I have never been a huge fan of flan, but paired with the texture and richness of the chocolate cake it was amazing! The caramel sauce was the cherry on top of perfection! This dessert goes great with any Mexican themed dinner or party and is sure to win you a LOT of compliments at any pot luck!!
1 (18.25-ounce) package of devil’s food cake mix, made according package instructions
- 1 1/2 cups water (amount per cake mix directions)
- 1/2 cup oil (amount per cake mix directions) ***applesauce can be used instead of oil***
- 3 eggs (amount per cake mix directions)
1 (11-ounce) jar cajeta or caramel topping
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup milk
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla
Preheat oven to 350F degrees. Spray a 12-cup bundt pan with nonstick cooking spray. Pour the cajeta or caramel topping into pan and set it aside while you prepare the rest of the ingredients for the cake.
Prepare cake mix according to the directions on the package. Pour the cake batter into the bundt cake pan over the caramel topping and set aside again while you prepare the flan.
I have heard the easiest way to make the flan is in the blender but I just used my electric mixer. Pour the condensed milk, evaporated milk, and fresh milk into the blended along with the softened cream cheese, vanilla and eggs. Blend the mixture until it is smooth.
VERY SLOWLY pour the flan mixture over the cake batter. (The pan will be very full.)
**I never used aluminum foil when I made mine, but it appears that was part of the directions in the first place, an important one at that. Luckily when I’ve made it, it turned out okay.*** Spray a sheet of aluminum foil with nonstick cooking spray and cover the pan TIGHTLY with the foil. It is easier to add the water after placing the pan in the oven (a lesson I learned very quickly the first time making this recipe) Set the Bundt pan into a larger baking pan and set on the oven rack and slide it in. Carefully pour hot water into the larger pan until it comes 2 inches up the side of the bundt pan.
Bake the cake for 2 hours without removing the foil. You may be tempted to peek but don’t. I know two hours seems like forever but it will turn out great I promise. I remember worrying because the cake mix typically bakes for 30 minutes or so at the most, not two whole hours. I thought for sure it would end up burnt, but at the end of those two hours I pulled it out looking nice and fluffy and perfect…
After 2 hours, remove the bundt pan from the pan of water in the oven and allow it to cool on a wire rack for 15 minutes. Again, do not try to peek and/or flip the cake over before it is cooled. Peel off the aluminum foil. Turn the cake out onto a large rimmed plate. The caramel topping should flow down the sides resulting in a beautiful looking cake.
Cool the flan cake completely then cover and refrigerate it until ready to serve.