Mexican Flan Cakes

Mexican Flan Cakes

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Kentucky Guera 9

"Spice cake adds a wonderful twist to this Mexican delight!"
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1 h 30 m servings 394 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

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


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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 wa...

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...

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

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 disappointm...

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