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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.
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Original reipce makes 2 dozen Change Servings
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.
TIP: For a firmer flan, use 3 large whole eggs in place of egg yolks.
|Calories from Fat||180|
|Total Fat 20g||31%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 67g||22%|
|Dietary Fiber 0.5g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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