This cake layered with caramel, flan, and chocolate cake is sure to be a hit. You can find this cake in most Mexican bakeries. The first time I tried it, I knew I had to find a good recipe. Finally after much pleading the woman gave it to me! It's very time consuming but worth the end result!

Sherbear1
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Flan:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.

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  • Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.

  • Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.

  • Pour cake batter over cajeta in the pan.

  • Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.

  • Pour milk mixture slowly over cake batter.

  • Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.

  • Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.

Cook's Note:

Flan will move to bottom of cake pan as it bakes.

Nutrition Facts

638 calories; 31.3 g total fat; 174 mg cholesterol; 553 mg sodium. 74.4 g carbohydrates; 15.6 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
03/09/2019
Made twice both times the cake didn't turn out right. My Bundt pan isn't big enough for this recipe it measured at twelve cups.. I wish I had scooped some batter out the second time but I made another cake in order to use up the flan batter. Cooked two hours and cooled longer and the flan almost came out right. Tasted good. My friend said to leave the cake in the water bath all afternoon even all night. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/09/2019
Made twice both times the cake didn't turn out right. My Bundt pan isn't big enough for this recipe it measured at twelve cups.. I wish I had scooped some batter out the second time but I made another cake in order to use up the flan batter. Cooked two hours and cooled longer and the flan almost came out right. Tasted good. My friend said to leave the cake in the water bath all afternoon even all night. Read More
Rating: 4 stars
03/09/2019
Made twice both times the cake didn't turn out right. My Bundt pan isn't big enough for this recipe it measured at twelve cups.. I wish I had scooped some batter out the second time but I made another cake in order to use up the flan batter. Cooked two hours and cooled longer and the flan almost came out right. Tasted good. My friend said to leave the cake in the water bath all afternoon even all night. Read More
Rating: 5 stars
08/04/2018
Simply amazing. My mistake: only making one. It was gone way too fast. Read More
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Rating: 4 stars
11/01/2018
It turned out amazing. Will be making it often. Read More