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Strawberry Flan Cake

Strawberry Flan Cake recipe
photo by:kraft
Looking for a new bake sale favorite? Our fresh strawberry flan cake takes only 20 minutes of prep work on your end and can please 16 people!
20 min
4 hr 35 min
16 servings

What You Need

cups  sugar, divided
cup  water
can   (12 oz.) evaporated milk
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
tsp.  vanilla
pkg.   (2-layer size) white cake mix (Do not use a pudding-in-the-mix cake mix,)
pkg.   (3 oz.) JELL-O Strawberry Flavor Gelatin
cup   thawed COOL WHIP Whipped Topping
small  fresh strawberries

Make It

HEAT oven to 375ºF.

COOK 1 cup sugar and water in saucepan on medium-high heat 10 min. or until sugar is melted and deep golden brown in color. (Do not stir.) Immediately pour into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom with syrup. Set aside. Blend evaporated milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth.

PREPARE cake batter as directed on package. Blend in dry gelatin mix. Pour over syrup in bottom of pan; gently ladle cream cheese mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.

BAKE 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool completely. (Do not remove cake from pan.) Refrigerate 2 hours. Loosen cake from sides of pan with knife; invert onto plate. Gently remove pan. Serve cake topped with COOL WHIP and strawberries.

Kraft Kitchens Tips

Prepare using JELL-O Raspberry Flavor Gelatin, and substituting 1/4 cup fresh raspberries for the strawberries.
How to Unmold Flan Cake
Place serving plate over tube pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel left in pan over cake.
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