A Match Made in Heaven = Flan + Cake

I’m always on the look out for fabulous new recipes. The ideal recipe, whether for a main dish or a dessert, is something that is simple to make but looks complicated and is a little breathtaking. It should at the very least inspire ooohs and aaahs.

This Latin dessert recipe is simple, delicious, and yummy-noise inspiring.

Wait until I tell you what it is….
Flan and Cake. (I know. Shut up.)

The recipe was originally posted by my blog-friend, Anne Marie of What’s Cookin’ in Mia fame. Of course, I added a few small touches of my own because I thought they would make the Flan Cake (Flan Cake, people!) taste better (and I was right, but that’s not important right now).

flan cake

Flan Cake Recipe

1 yellow cake mix (prepared according to directions on the box – check to see if you need extra eggs or oil for this.)
1/4 cup caramel topping (I like the Hershey’s brand for this, the kind you’d pour over ice cream)
4 eggs, lightly beaten
1 can sweetened condensed milk
1 large can evaporated milk
1 Tbsp. Vanilla extract
Ground cinnamon

1. Preheat the oven to 350 degrees.
2. Grease and flour a large Bundt pan.

preparing the pan

3. Prepare cake mix according to package directions.
4. Pour the caramel topping around the bottom of the Bundt pan.

pouring caramel

5. Pour cake mix over caramel.

pouring batter

6. In a blender, mix together well: eggs, sweetened condensed milk, evaporated milk, and vanilla extract.
7. Sift and pour gently over cake mix in the Bundt pan. (You’re sifting out any large pieces of the egg.)

sifting egg

8. Sprinkle with cinnamon.
9. Place filled Bundt pan in a 9×13 pan filled with hot water about 1 1/2 to 2 inches up the side of the Bundt pan.

baking in water bath

10. Bake (in the water bath) one hour at 350 degrees. It should be slightly golden brown. Test for doneness by inserting toothpick in the cake. If it comes out clean, it’s done.
11. Remove from water bath and cool 10 to 15 minutes.

flan cake

12. Invert onto a cake plate. The caramel will still be runny – it’s supposed to be to melt over the cake, so be careful when inverting! Refrigerate for at least an hour before serving.

This is my Professional Flan Inspector, my 95 year old mom who’s been making flan for 60 years. The Flan Cake blew her away. Find yourself your very own Flan Inspector. Trust me, they’ll be impressed. =D


Flan cake pairs well with caramel ice cream topping and dulce de leche.

(Thanks for the fabulous recipe, Anne Maroo!)

Share, por favor!

By Marta on October 19, 2009 · Posted in food

21 Comments | Post Comment

Lisa says:

OMG!! That is a match made in heaven! I love flan and I love yellow cake.. I’ve got to try that once my oven is working. Thanks chica!

PS Your mom is beautiful!!

Posted on October 19th, 2009

Dariela says:

Very interesting! I’ll try to make it one day. I’m still curious of how would it taste!

Posted on October 19th, 2009

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Posted on October 20th, 2009

Ms. Latina says:

This looks soooo delish! I am going to have to try it and let my boys be my flan inspectors. Will let you know what they think when I make it!

Posted on October 20th, 2009

Lisette says:

Gracias por esta receta Marta! I am going to make it for my four Flan loving kids and husband this weekend….I can’t wait to try this!!

Posted on October 20th, 2009

Rebecca says:

I think I will become famous in my family for best cake of all time if I serve this to my sister and her family when they are visiting for Thanksgiving. I also think I will *have to* do a test run before then.

Posted on October 21st, 2009

Melek says:


I baked it! Thanks so much for sharing … let me tell you it’s out of this world … it was a hit! … and so easy … one of a kind dessert … I highly recommend y’all to try it … I can’t wait to bake it again … “Yummyliciuos”

I wish you well :) Melek

“Feeling gratitude and not expressing it is like wrapping a present and not giving it.” ~ William A. Ward

Posted on October 22nd, 2009

Gabi says:

One word A-mazing! I made it for Thansgiving since it seemed so fitting for our Cuban-American menu (and I really love flan) and I was right, everyone loved it! I made one slight change, I used the bottled flan caramel instead of caramel topping and it was delish. The flan part was perfect, I don’t think I’ve ever made a smoother flan, and my favorite part about the cake portion of the dessert is that it absorbed the caramel and the cake tasted like caramel. Just delicious. Will be making this often.

Posted on November 30th, 2009

julie says:

Shut Up!!!!! Flan….Cake?! um wow.
Can’t wait to make this.

Posted on December 6th, 2009

Karina says:

I made this around Thanksgiving and on the day I made it I thought it was just OK. However, the next day when I had a slice for breakfast I found out how absolutely delicious it really was! I think I tried it when it was still too warm, initially. But I’m telling you, the following day(s) that cake was TO-DIE-FOR :) moist and delicious ;) Thanks for the recipe! I’m actually making another one right now for a friend’s Super Bowl party.

Posted on February 6th, 2010

Marta says:

Thanks for that “next day taste better” feedback. I agree.


Posted on February 7th, 2010

A Year of Casa y Cultura y Comida says:

[...] shared here on the Tiki Tiki this past year and also some of my favorite stories to go with them.A Match Made in Heaven = Flan + CakeFor the Love of PastelitosSe dice “Peet-sah”I *Heart* Cookbooks!And now for something [...]

Posted on July 19th, 2010

Rachel says:

Looks delish!
Rachel´s last [fabulousness] ..Overcoming My Fears – Again

Posted on March 6th, 2011

Menu for Your Intimate Fiesta « Muy Bueno Cookbook says:

[...] Flan Cake > Tiki Tiki Blog [...]

Posted on September 5th, 2011

Hispanic Heritage Month 2011 -- music, culture, entertainment, reading says:

[...] with a collection of 11 delicious Latin recipes. You’ll notice Tiki Tiki contibutors such as Marta and Bonnie, and others we’ve linked to, and loved, in the [...]

Posted on September 16th, 2011

Queti says:

Personally…I can’t imagine using hershey’s caramel…using real cajeta…sold in stores as well…makes this a much more authentic flan!

Posted on November 15th, 2011

Aimee says:

I tried this cake and clearly I did something terrible wrong. After an hour I tested the cake and the tester came out dry. Cooled the cake. Here is the good part…flip is and liquid pour out. Can anyone tell me what I did wrong?

Posted on January 6th, 2012

Carrie says:

Aimee…sorry for your flan issue.

I will email Marta to come answer.

Thanks for visiting the Tiki Tiki!

Posted on January 7th, 2012

Saby Soto says:

I will make today and let you know how it came out. Also would like to know why you subsitute caramel topping in jar instead of making the traditional caramel from sugar and water?

Posted on July 21st, 2012

Marta says:


I personally like the thicker caramel syrup for the flan cake. When I make a regular flan I use the old-school sugar and water method.
It’s a personal preference. You can also use dulce de leche in a can. The goal is deliciousness!


Posted on July 25th, 2012

Cecilia says:

Wow! First time I made this cake and it came out exactly as in the picture. Instead of the caramel y melted regular sugar in the pan. This cake is going to be one of my favorites to make.

Posted on September 30th, 2012