Flan Cake (Flan Impossible)

Flan Cake (Flan Impossible)
20 minutes
55 minutes
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

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

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