Mexican Flan Cakes

Name: Mexican Flan Cakes
Prep time: 15 min
Cook time: 45 min
Total time: 90 min
Yield: 2 cakes
Ingredients: 1 (13.4 ounce) can cajeta or dulce de leche (Mexican milk caramel spread), divided; 1 (14 ounce) can sweetened condensed milk; 1 (12 fluid ounce) can evaporated milk; 4 eggs; 2 teaspoons vanilla extract; 1 (18.25 ounce) package spice cake mix; 1 ¼ cups water; ⅓ cup vegetable oil; 3 eggs

Rating: 4.33 stars

6 Ratings
6 Reviews
6 Photos

Spice cake adds a wonderful twist to this Mexican delight!

By Kentucky Guera

Gallery

Recipe Summary

prep:

15 mins

cook:

45 mins

additional:

30 mins

total:

1 hr 30 mins

Servings:

Yield:

2 cakes

Nutrition Info

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

1 (13.4 ounce) can cajeta or dulce de leche (Mexican milk caramel spread), divided
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
4 eggs
2 teaspoons vanilla extract
1 (18.25 ounce) package spice cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 eggs

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spray 2 9-inch fluted tube cake pans (such as Bundt® pans) with cooking spray.

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Step 2

Spread half the cajeta into the bottom of each prepared cake pan. Place sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract into a blender, cover the blender, and pulse several times to break up the eggs; blend until thoroughly mixed, about 30 seconds. Pour half the milk mixture into each cake pan.
Step 3

Place the cake mix into a mixing bowl, add the water, vegetable oil, and 3 eggs, and beat with an electric mixer on low speed to combine, about 30 seconds; increase speed to medium, and beat until the cake batter is smooth, about 2 more minutes. Scrape half the cake mix into each pan, on top of the flan ingredients.
Step 4

Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 45 minutes. Remove from oven, and flip pans over onto cake serving pans while still hot to remove from pans. Allow to cool before serving.

Cook's Note

If you cannot find cajeta (in the Mexican aisle at the store) you can substitute it by making it. You'll need a can of sweetened condensed milk and 2 teaspoons vanilla. In a pan on the stove (medium heat), pour the sweetened condensed milk and boil it down (low heat) until it caramelizes...about 30 minutes, then add vanilla. Done!

Nutrition Facts

Per Serving:

394 calories; protein 9.5g; carbohydrates 54.2g; fat 15.8g; cholesterol 99.6mg; sodium 353.6mg. Full Nutrition

Reviews (6)

Most helpful positive review

pixiestardust102

07/31/2011

OMG the flavors are spectacular! I love this cake! A couple things I would like just one big cake not two little ones. Maybe cook a large cake in a water bath for a longer time. Also I was not familiar with the cajeta. It tasted good to me but I thought it was too sticky for people with dental issues aka dentures lol. I am going to try with Hersheys caramel syrup so my husband doesn't get lockjaw haha. LOVE THIS RECIPE - WILL DEFINITELY MAKE AGAIN! Read More

Helpful

(38)

Most helpful critical review

doownosyla

09/05/2015

I made this as directed and found a couple things didn't turn out so well. the cajeta was hard to spread and when I turned them over the cakes split from the flan. that was a real disappointment. the taste to me however was great! it wasn't as big as a hit as I thought it would be with my friends though. Read More

6 Ratings

5 star values: 3
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

pixiestardust102

07/31/2011

Helpful

(38)

LatinaCook

08/23/2012

We call this flancocho back home in PR. We usually do not make it with spice cake but with yellow cake or by mixing in chunks of ready-made pound cake with the flan mixture. I wanted to try this recipe because of the cajeta and the spice cake variation. I think it is great but I did have a hard time with the cajeta (dulce de leche) because it was very hard to spread it evenly in the pans. What worked for me was putting some cajeta in the pans and then putting the pans in the oven for a few minutes for it to soften enough so that I could spread it easier. Still I would rather make a regular flan caramel (heating/caramelizing sugar and water) and use that next time instead of the cajeta. I think it would taste better and also it would look prettier when flipped. Read More

Helpful

(22)

Lloyd Glenn Penn Junior

01/03/2014

Perfect! Deefricking delicious. One is going to the family reunion where many good cooks will be gathered and one for the house. Perfect. Read More

Helpful

(3)

Susan Maruska

09/01/2019

Have made it before as directed and loved it. Tried making it as one cake in a steam bath and it fell apart, so don't try it! Read More

arlingtonjb

10/24/2019

Made this tonight almost on a dare to myself. I was fairly certain it was going to be a disaster. It turned out wonderfully. The cake is moist the flan is almost perfect. I followed the recipe pretty much to the letter and am thrilled with the result. Read More

doownosyla

09/04/2015

Back to Mexican Flan Cakes

All Reviews for Mexican Flan Cakes

- of Reviews

Mexican Flan Cakes

Servings Per Recipe: 16
Calories: 394.3

% Daily Value *

protein: 19 %

carbohydrates: 18 %

dietary fiber: 3 %

sugars:

fat: 24 %

saturated fat: 27 %

cholesterol: 33 %

vitamin a iu: 5 %

niacin equivalents: 12 %

vitamin b6: 4 %

vitamin c: 2 %

folate: 4 %

calcium: 16 %

iron: 6 %

magnesium: 5 %

potassium: 7 %

sodium: 14 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.