When this chocolate flan cake is turned over, a thick layer of chocolate cake sits on top, with molten caramel drizzled on top.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 5 hrs |
| Total Time: | 7 hrs 30 mins |
| Servings: | 18 |
Ingredients
- Crisco® Original No-Stick Cooking Spray
- ½ cup SMUCKER’S® Caramel Flavored Topping
- 1 (15.25 ounce) package devil’s food cake mix
- 1 cup water
- 3 large eggs
- ½ cup Crisco® Pure Vegetable Oil
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 1 (12 ounce) can PET® Evaporated Milk
- 4 large eggs, at room temperature
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan.
- Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.
- Combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking, the cake will rise and the milk mixture will go to the bottom.
- Coat a piece of foil with nonstick spray. Cover the pan tightly with foil, coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.
- Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it, about 2 hours.
- Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.
- Be careful when inverting hot cake onto a serving plate. Place the plate upside down on top of the pan, place another cooling rack on top, then invert.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 324 mg |
| Sugars | 24 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I liked it. First time making it. But unfortunately mine has the flan in the middle, and the other one partially ok. I really don’t mind for as long as it tastes good. i did 4 stars just because it really didn’t sink to the bottom. i havent tasted it yet because im waiting for it to cool. my comment is as fresh as the cake. Thank you for this recipe. i will make it again and hopefully the 2nd time will be as perfect as the pictured posts.
I made this every year for my son’s birthday – it’s his favorite! Easy to make, and always turns out great! Make sure to look at the time involved before you make it so that you leave enough time for it to cool and spend some time in the refrigerator before serving.
First time making flan and I was so proud of myself lol!! Follow the directions step by step and it’s fail proof. When flipping the pan I let it sit for a few seconds before lifting. It was delicious!
I read all the reviews before I baked mine. I made sure my oven was pre heated to 350, I use a thermometer to be sure. I baked it for 70 minutes, then checked. It was ready. Took out and waited 15 minutes like the recipe said. I inverted it on my plate and it turned out perfect. My oven is old so I have to wait an additional 15 minutes before it’s ready. Having it accurate is key.
It seemed a bit on the dry side to me, but people liked it. It’s not the dessert to make when you’re pinched for time, but the presentation was impressive.
My family and I absolutely love this cake ! It came out great and is so delicious ! I made it a few times and each time it came out perfect !
Such a show stopper
I have made this cake several times, the exact same way. I let the cake cool down a bit before I flip it. It always comes out delicious.
I have made this 3 times but this is the best it has turned out for our daughters 34th birthday request. Perfect, Thank you for sharing this recipe ❤️
I made it just like the recipe outlined, with the exception that I baked it in my Insta(pot) Dutch oven. My tube pan fits perfectly. It only took 1 hour and it turned out perfect. Very yummy.
Followed the recipe and it turned out great. Instead of the fluted pan, I used the cupcake pan to make choco flan cupcakes 🙂 It was super easy and the taste was terrific. The family loved it!
This show stopper is absolutely delicious! The flavors are amazing together!
Usually don’t bother doing this sort of thing but had to leave a review because the cook time of the original recipe is very inaccurate. I have an electric oven, recently calibrated because I bake quite often. I love the simplicity of this recipe and the fact that I can prepare it in 20min, pop it in the oven, and it’s done. I agree with other reviewers it is a delicious treat and a crowd-pleaser for sure. However: the correct baking time for this recipe should be anywhere from 60-70 min at 350 with the fan on. If you don’t have convection, it may take you slightly longer to bake–other reviewers mention around 80min works for them. I baked mine for 70min just to be on the safe side and my cake was just a hint over baked; could have done with 3-5min less. Followed the recipe to a T, apart from subbing the caramel sauce for dulce de leche. Also saw someone mention the picture on the recipe was taken without permission? Darn I do not know what is going on here. Anyway TLDR calibrate your oven, make sure the bain marie comes up to the sides of the pan, and start checking it at 60min.
Follow the directions and suggested times from the original recipe. The first one I made was an epic fail. I baked for an hour and 15 min due to recommendations from reviews. The second one I baked for the 2 hours and it was perfect!
I followed to a tee. Came out great!
Everyone loved this ! I had never made it before and took a chance for a birthday of a coworker. Easy to follow instructions and I did everything as instructed. Thanks for sharing!
Try it using huckleberry jam instead of caramel. O M G
Simply Amazing but like some others cook time for me was 1hr 20min.
omit the cream cheese, its not necessary and adds an odd flavor. do not use caramel topping instead slowly cook sugar on low heat in a non stick pan until melted and golden (stirring constantly) , immediately pour into baking dish. then add the flan mix. cook the flan by itself for 30 minutes then add the chocolate cake mix and bake for remainder time.
This recipe is AMAZING!! I took off a star due to the cooking time being seriously off. Do yourself a favor and make this and start checking at 1 hour.
All Recipes is my “go to” for many different recipes, and I found another, RIGHT HERE! This recipe is amazing, delicious and simple, yet when done properly, it’s a VERY impressive fancy dessert! I’ve made it in many different cake flavors, with fantastic results. Always pleases. Never disappoints, especially those flan lovers!