This Flan Cake (Flan Impossible) recipe is the perfect choice when you are looking for a unique alternative for family and friends entertaining. You'll love the layered look and tasty flavors of this inverted cake. You can make this ahead and serve when ready.
- Nonstick cooking spray
- 1 cup granulated sugar
- 8 large egg yolks
- 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- 1 package (18.25 ounces) devil's food cake mix
PREHEAT oven to 350° F. Move oven rack to lowest position. Spray a 10-inch bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven.
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat.
MIX egg yolks, sweetened condensed milk and evaporated milk in large bowl until well blended.
PREPARE cake mix batter according to package directions.
POUR egg and milk mixture over caramel. Slowly add cake batter over the flan. Place pan in roasting pan in the oven.
BAKE for 50 to 60 minutes or until wooden pick inserted in middle comes out clean. Remove pan from water. Let cool before inverting cake onto a serving dish.
Cook's Tip: For a firmer flan, use 3 large whole eggs in place of egg yolks.
Review This Recipe
Such high expectations!
Inside of flan too mushy-used 3 whole eggs-tastes great! Will DEF make again with my own flan recipe!
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