Shaker Gourmet: Miracle Flan Cake

From Shaker Auntie Meme, who notes that "it's not very Nietzschean unless it doesn’t turn out"
Miracle Flan Cake

Preheat oven to 350 degrees. Have a pan of water that the Bundt pan will fit in.



1 18.25 ounce chocolate cake mix, plus ingredients it requires (Devil’s Food or not).
1 t cinnamon


3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 (8 ounce) package cream cheese
1 teaspoon Mexican vanilla


1 (15.75 ounce) can caramel spread (such as Coronado Brand Cajeta Quemada)


Cake: Prepare cake batter according to package instructions, add cinnamon, and set aside.

Flan: In a blender or mixer, mix eggs, sweetened condensed milk, evaporated milk, cream cheese and vanilla until smooth.

Pour prepared cake batter into a greased Bundt pan; add flan mixture on top of batter. (Do not overfill!)

Place Bundt pan into pan of water in oven. Cover loosely with foil. Uncover to check it after about 50 minutes and do not cover during the remaining baking time. Bake about one hour. The cake is done when a knife inserted comes out clean. The cake may crack a little on top. Remove and cool completely. Place on a serving dish.

Topping: Warm up the caramel spread and pour on top.
Auntie Meme sent me a follow up email after sending me this and said: "[T]he time it cooked was longer than in the recipe. After 45-50 minutes with the foil, I removed the foil and the cake was still very liquid-y. I then checked it every 15 minutes and it took about 40 more minutes to fully bake. It could be because of the water bath (more steam, like a Christmas pudding)--I used more water this time. And I did chill it until it could be comfortably handled before I removed it from the pan--an hour or two. (Too many impatient Bundt cake disasters to risk dumping it out hot.) I then put it in a cake container with lid and refrigerated overnight. Looks lovely and amazing."

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