A delightful fusion of flan and cake, this recipe combines creamy caramel flan with a moist cake layer for a dessert that's sure to impress.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Generously grease a bundt pan with cooking spray or butter.
Ensure all crevices are covered to prevent sticking.
Pour the caramel sauce into the bottom of the bundt pan, spreading it evenly.
Tilt the pan gently to distribute the caramel evenly.
In a mixing bowl, combine the flan ingredients: eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
Avoid overmixing to prevent air bubbles in the flan.
Pour the flan mixture over the caramel layer in the bundt pan.
Pour slowly to avoid disturbing the caramel layer.
Prepare the cake mix according to the package instructions, substituting water with milk for a richer flavor.
Mix until just combined to keep the cake tender.
Carefully pour the cake batter over the flan mixture in the bundt pan.
Pour gently to maintain the layers.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
Check for doneness starting at 35 minutes to avoid overbaking.
Allow the cake to cool in the pan for 15 to 20 minutes.
Cooling helps the layers set and makes inverting easier.
Invert the cake onto a serving plate, letting the caramel drizzle over the sides.
Run a knife around the edges if the cake doesn't release easily.
Slice and serve, drizzling additional caramel sauce if desired.
Serve with a dollop of whipped cream for extra indulgence.
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