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Place serving plate over cooled dessert in pan. Invert tube pan onto plate. Gently remove pan. Spoon any remaining caramel left in pan over dessert.
To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.
Prepare using ground Mexican cinnamon (canela).
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
absolutely wonderful!! I used a 14 cup bunt pan, perfect fit. I did the caramel without the water, just caramelized sugar by itself in pan, poured into bunt pan and twirled around until hardened, then proceeded with other steps. Super moist cake!!!
I made this recipe for my mom to take to work. She and everyone else loved it! She said people were asking for the recipe. I made some small changes to the cake mix portion, instead of oil I added 1/3cup of unsweetened cinnamon applesauce and I added 1tsp of nutmeg and 1/4tsp of ginger. I wanted it to have a bit more of a spice-cake flavor. I have made the choco-flan cake several times, and my Mom said this one is way better!! I will be making it for my Mother-in-law next.
I did not find this cake difficult at all, but I do pride myself in the fact that I'm a better than average baker. No problem with the sugar carmelization. I made it for a get-together of lady friends and everyone absolutely loved it. Especially liked the custard layer. This recipe is definitely a keeper.