Flan Cake (Flan Impossible)

Flan Cake (Flan Impossible)

In this recipe:

based on 4 reviews
This Looks YUMMY!
20 min.
105 min.
8 Servings

This Flan Cake (Flan Imposible) is a unique alternative for family and friends entertaining. You'll love the layered look and flavors of this inverted cake.


  • 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
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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.

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Flan Cake (Flan Impossible)

Delicious... and easy to make,

- LUCY F from

Flan Cake (Flan Impossible)

love it , i also added 1 tsp vanilla and i also make it with 8oz of cream cheese to the flan mixture , my family loves it .

- IVONNE L from

Flan Cake (Flan Impossible)

Was a fast and easy recipe. I used 3 eggs instead of the yolks for a firmer flan. Love..love..loooove this recipe

- Tatiana B from

Such high expectations!

Inside of flan too mushy-used 3 whole eggs-tastes great! Will DEF make again with my own flan recipe!

- Jessica K from

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 740
  • Calories from Fat: 270
  • Total Fat: 30g (47% of DV)
  • Saturated Fat: 11g (53% of DV)
  • Cholesterol: 350mg (117% of DV)
  • Sodium: 690mg (29% of DV)
  • Carbohydrates: 101g (34% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 80g
  • Protein: 16g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 35% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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