Mexican Flan Cakes

    1 hour 30 minutes

    A spice cake mix forms the basis for this gooey, Mexican-inspired cake with a layer of creamy, caramelized flan on top.

    4 people made this

    Serves: 16 

    • 1 (380) tin cajeta or dulce de leche (Mexican milk caramel spread), divided
    • 1 (400g) tin sweetened condensed milk
    • 1 (355ml) tin evaporated milk
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 1 packet spice cake mix
    • 1 1/4 cups (295ml) water
    • 1/3 cup (80ml) vegetable oil
    • 3 eggs

    Preparation:15min  ›  Cook:45min  ›  Extra time:30min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Spray two 22cm fluted tube cake pans or bundt pan with cooking spray.
    2. Spread half the cajeta into the bottom of each prepared cake tin. Place sweetened condensed milk, evaporated milk, 4 eggs and vanilla extract into a blender, cover the blender, and pulse several times to break up. Add the eggs and blend until thoroughly mixed, about 30 seconds. Pour half the milk mixture into each cake tin.
    3. Place the cake mix into a mixing bowl, add the water, vegetable oil, and 3 eggs, and beat with an electric mixer on low speed to combine, about 30 seconds then increase speed to medium, and beat until the cake batter is smooth, about 2 more minutes. Scrape half the cake mix into each tin, on top of the flan ingredients.
    4. Bake in the preheated oven until a toothpick inserted into the centre of each cake comes out clean, about 45 minutes. Remove from oven, and flip pans over onto cake serving pans while still hot to remove from pans. Allow to cool before serving.

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    Reviews in English (5)


    OMG, the flavors are spectacular! I love this cake! A couple things, I would like just one big cake, not two little ones. Maybe cook a large cake in a water bath for a longer time. Also I was not familiar with the cajeta. It tasted good to me but I thought it was too sticky for people with dental issues aka dentures lol. I am going to try with Hersheys caramel syrup so my husband doesn't get lockjaw haha. LOVE THIS RECIPE - WILL DEFINITELY MAKE AGAIN!  -  31 Jul 2011  (Review from Allrecipes USA and Canada)


    We call this flancocho back home in PR. We usually do not make it with spice cake but with yellow cake or by mixing in chunks of ready-made pound cake with the flan mixture. I wanted to try this recipe because of the cajeta and the spice cake variation. I think it is great but I did have a hard time with the cajeta (dulce de leche) because it was very hard to spread it evenly in the pans. What worked for me was putting some cajeta in the pans and then putting the pans in the oven for a few minutes for it to soften enough so that I could spread it easier. Still, I would rather make a regular flan caramel (heating/caramelizing sugar and water) and use that next time instead of the cajeta. I think it would taste better and also it would look prettier when flipped.  -  23 Aug 2012  (Review from Allrecipes USA and Canada)


    Perfect! Deefricking delicious. One is going to the family reunion, where many good cooks will be gathered, and one for the house. Perfect.  -  03 Jan 2014  (Review from Allrecipes USA and Canada)