Chocolate Flan Cake


  • 1 (18 ounce) boxchocolate devil's food cake mix
  • 1 1⁄2 cups water (amount per cake mix directions)
  • 1⁄2 cup oil (amount per cake mix directions)
  • 3 eggs (amount per cake mix directions)
  • 1 (11 ounce) jarcajeta caramel topping or 1 (11 ounce) jarsmucker caramel topping
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1⁄2 cup fresh milk
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 teaspoon vanilla
  • 5 eggs


1 _ Heat oven to 350ºF.

2 _ Spray a large 12-cup Bundt pan with nonstick coating.

3 _ Soften the cajeta in the jar in the microwave and pour into the prepared pan.

4 _ Prepare cake mix according to package directions.

5 _ Pour the cake batter into the cake pan over the cajeta.

6 _ To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.

7 _ Mix well.

8 _ Pour the flan mixture very slowly over the cake batter.

9 _ Spray aluminum foil with non-stick spray (like Pam);.

10 _ cover the pan TIGHTLY with aluminum foil.

11 _ (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.

12 _ Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

13 _ Bake cake for 2 hours (test); do not uncover during this time.

14 _ After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.

15 _ Invert cake onto a large plate with rim.

16 _ The cajeta will drip down the sides of the cake.

17 _ Cool completely then refrigerate. Refrigerate leftovers.

Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.