STRAWBERRY FLAN CAKE
Looking for a new bake sale favorite? Our fresh strawberry flan cake takes only 20 minutes of prep work on your end and can please 16 people!
Provided by My Food and Family
Categories Dairy
Time 4h35m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook 1 cup sugar and water in saucepan on medium-high heat 10 min. or until sugar is melted and deep golden brown in color. (Do not stir.) Immediately pour into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom with syrup. Set aside. Blend evaporated milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth.
- Prepare cake batter as directed on package; blend in dry gelatin mix. Pour over syrup in bottom of pan; gently ladle cream cheese mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
- Bake 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool completely. (Do not remove cake from pan.)
- Refrigerate 2 hours. Loosen cake from sides of pan with knife; invert onto plate. Gently remove pan. Serve cake topped with COOL WHIP and strawberries.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.7737 g, Sugar 0 g, Protein 6 g
RUBY'S STRAWBERRY JELL-O® FLAN CAKE
This cake recipe was created by me; I wanted to try something unique, something that is different than any cakes that I have made before. This 3 layer cake is creamy and so moist! The result was amazing! My friends and family loved it!
Provided by Ruby Atallah- Hamdallah
Categories Strawberry Desserts
Time 13h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted cake pan (such as Bundt®) with cooking spray.
- Beat cake mix, 1 cup water, vegetable oil, and 3 eggs together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
- Beat condensed milk, evaporated milk, 4 eggs, and vanilla extract together in another bowl until flan mixture is smooth, about 3 minutes. Pour into prepared cake pan. Pour 3/4 of the strawberry cake batter on top of the flan mixture. Set cake pan in a roasting pan. Pour water into the roasting pan to read halfway up the sides of the cake pan.
- Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 6 hours.
- Place a plate on top of the cake pan and invert to loosen cake. Flip cake pan and plate back to return cake to the pan.
- Combine boiling water and gelatin in a bowl; stir until gelatin is dissolved. Pour 1 cup cold water into gelatin mixture. Let cool until gelatin mixture is warm to the touch. Pour gelatin mixture into the cake pan along the sides so that the gelatin runs under the cake and cake begins to float. Refrigerate until set; at least 5 hours.
- Remove cake from refrigerator and place pan in hot water to loosen from the sides of the cake pan. Invert onto a serving plate.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 82 g, Cholesterol 369.9 mg, Fat 26.4 g, Protein 20.1 g, SaturatedFat 9.7 g, Sodium 612.4 mg, Sugar 64.2 g
RUBY'S STRAWBERRY JELL-O® FLAN CAKE
This cake recipe was created by me; I wanted to try something unique, something that is different than any cakes that I have made before. This 3 layer cake is creamy and so moist! The result was amazing! My friends and family loved it!
Provided by Ruby Atallah- Hamdallah
Categories Strawberry Desserts
Time 13h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted cake pan (such as Bundt®) with cooking spray.
- Beat cake mix, 1 cup water, vegetable oil, and 3 eggs together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
- Beat condensed milk, evaporated milk, 4 eggs, and vanilla extract together in another bowl until flan mixture is smooth, about 3 minutes. Pour into prepared cake pan. Pour 3/4 of the strawberry cake batter on top of the flan mixture. Set cake pan in a roasting pan. Pour water into the roasting pan to read halfway up the sides of the cake pan.
- Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 6 hours.
- Place a plate on top of the cake pan and invert to loosen cake. Flip cake pan and plate back to return cake to the pan.
- Combine boiling water and gelatin in a bowl; stir until gelatin is dissolved. Pour 1 cup cold water into gelatin mixture. Let cool until gelatin mixture is warm to the touch. Pour gelatin mixture into the cake pan along the sides so that the gelatin runs under the cake and cake begins to float. Refrigerate until set; at least 5 hours.
- Remove cake from refrigerator and place pan in hot water to loosen from the sides of the cake pan. Invert onto a serving plate.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 82 g, Cholesterol 369.9 mg, Fat 26.4 g, Protein 20.1 g, SaturatedFat 9.7 g, Sodium 612.4 mg, Sugar 64.2 g
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