Flan Cake

Cajeta is a Mexican caramel sauce. Our grocery stores here in Texas carry it. If you don’t have it where you live, you could try caramel sauce for ice cream, but it has a slightly different flavor.

1 box Duncan Hines Moist Deluxe Cake Mix
1 box (4 servings) vanilla instant pudding
4 eggs
1 cup water
1/3 oil

(the above are the ingredients for the cake mix)

1 small jar cajeta (you’ll use about ¼ cup unless you want more for garnish)
4 eggs
1 can Eagle brand sweetened condensed milk
1 small (5 oz) can evaporated milk

Prepare cake mix according to package directions for a pound cake. If you didn’t buy the Duncan Hines brand and don’t have the pound cake recipe, you just mix the eggs, water, oil, and cake mix together for about 2 minutes. Spray bundt pan well with cooking spray. Pour about ¼ cup of cajeta at the bottom of the bundt pan. Pour cake mix into bundt pan. Prepare flan topping in separate bowl: blend together evaporated milk, sweetened condensed milk, and eggs. Pour this evenly over cake batter. This will eventually end up at the bottom of the pan to become flan. Bake for approximately 40-50 minutes in a 350⁰ oven. Check with toothpick. Some ovens take longer. When done, let cool for about 5 minutes; loosen with knife, and turn over on a plate.