Recipe by EAGLE BRAND®
"This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel."
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Crisco® Original No-Stick Cooking Spray
SMUCKER'S® Caramel Flavored Topping
1 (18.25 ounce) box
Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
Crisco® Pure Vegetable Oil
cream cheese, softened
eggs, at room temperature
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) can
PET® Evaporated Milk
Seriously...this flan turned out great! I've never made a flan, ever , much less one sitting on top of a chocolate cake. I didn't even have a pan for it, so I picked one up at Kroger's for like $8. It worked out great. I cooked it for 1 hour 30 minutes, and like Kathy F. Suggested, I left the flan in the roasting pan 10 minutes 1st and then put it on a wire rack to cool an additional 15 minutes before transferring it to a plate. It's going to work out nicely for my dinner party tomorrow night. ;)
I did leave it for 2 hours as the recipe said and the flan did not go to bottom and cake mixture did not rise... Also cake mixture did not cook or set it was still batter. And I have a relatively new oven that normally cooks things rather fast, I also have made several cheese flans in my lifetime.
This cake is sooooooooo good !!! Made it exactly as written. Used a rose pattern bunt cake pan. Only had to bake it for 1 hour and 25 min, I let it sit in the hot water after I took it out of oven for another 10 min like I do when making regular flan. I then transferred the bunt pan to a wire rack let cool for about 15 min then inverted. I made this for a picnic we were having the next day so letting it cool and sit overnight worked perfect for me. I bought a foil roasting pan to hold the water and the bunt pan worked out perfect. You wont be disappointed in this flan cake !!
Wonderful! Did as the others suggested,left it in pan with water for 10 min and had no trouble taking it out.
Family and friends loved it; will be making again very soon.
I'd been questing after a good chocolate flan cake recipe after we had it had a party, my family and I LOVED it, but the person who made it was all secretive about the recipe and wouldn't give it up! (Party-pooper! A good recipe is MEANT to be shared!) The reviews on this recipe here looked outstanding so I gave it a whirl! I must admit, initially I thought two hours (is that possibly a *typo* on the recipe-provider's part? Two hours???) seemed like a really long time to back a cake and not over-bake it, so I monitored it closely while I was baking mine. I don't know if different oven heating/bake times can vary THAT much that everyone here seems to have such differing results...but after one hour, mine was done, toothpick came out with just a few crumbs on it, and I can't imagine letting the cake go another 30 minutes, let alone another hour without ruining the whole thing! So my only caution would be for you to watch your cake closely the first time you make it to see what your oven's bake time will be on it. On hour was perfect for mine. I also did the 10 minutes continued sitting in the hot water after taking out of the oven, and an additional 15 minutes on a wire rack as others suggested here, before inverting the cake onto a plate. Then I immediately put it int he fridge to chill. The caramel absorbs into the cake and voila! The cake was perfection! Took it to a gathering and it was a total hit! :)
This is my first flan cake. We don't have caramel topping in my area, so I prepared a homemade one following a recipe from another website.
I didn't find devil cake mix so I used the fudge cake mix instead.
This cake turned out great and I loved the balance of the flan to cake amount.
I made one large cake. You can check the photo.
This is so good and will make again for sure.
If you ever hope to bring anything else to any potluck or event EVER, do not make this cake! It is so easy, and so good, you will be asked for every event to make this cake. That being said, it is VERY good, and I always get comments and requests for the recipe.
This cake is delicious! Very moist, and the flan gives it the perfect sweetness. Perfect the way it is. I didn't change a thing in this recipe. I feel that people who rate and then change ingredients are not being accurate or fair to the cook who sends it in.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Flan Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 140
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