August 29, 2012

Flan Cake

1 box Plain Duncan Hines Yellow Cake Mix
Milk (enough to replace the water called for in cake mix directions)
3 tsp Vanilla
1 (10.9 oz) jar Coronado Mexican Milk Caramel Spread
1 can Eagle Brand Condensed Milk
1 can Evaporated Milk
3 tsp Vanilla
3 Eggs

Follow directions on cake mix box, using milk instead of water. Add 3 tsp vanilla. Set aside. If you use Mexican vanilla, you might want to reduce to 1-1/2 tsp of vanilla.

Prepare a Bundt pan by heavily buttering it. Pour caramel spread into bottom of pan and spread evenly. Pour cake mix on top of spread.

In a bowl, combine condensed milk, evaporated milk, vanilla, and eggs until well blended. Slowly pour milk mix around pan on top of cake mix. It will sink. Fill a jelly roll pan with about 2 inches of hot water and place Bundt pan in water. Place pans in a 350 degree oven and bake 1 hour. Remove cake from oven and cool 30 min. Put cake plate on top of cooled Bundt pan and flip. Remove pan and flan will be on top and caramel will run down the sides.