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Flan Cake (Flan Impossible)

Flan Cake (Flan Impossible)
20 min
55 min
24 servings
This Flan Cake (Flan Impossible) is a unique alternative for family and friends entertaining. You'll love the layered look and flavors of this inverted cake.
Key Ingredients
A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can


Make It

Step 1
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.
Step 2
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.
Step 3
Mix egg yolks, sweetened condensed milk and evaporated milk in large bowl until well blended.
Step 4
Prepare cake mix batter according to package directions, using water, oil and eggs.
Step 5
Pour egg and milk mixture over caramel. Slowly add cake batter over the flan. Place pan in roasting pan in the oven.
Step 6
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.

Recipe Notes

Cook's Tip:
For a firmer flan, use 3 large whole eggs in place of egg yolks.

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