Butter Pecan Flan Cake

Roberta Broussard


This is another version of my Flan Cake. I brought it to a dinner with some friends and they couldn't get enough of it. Some had tried my Chocolate Flan Cake but I think they liked this one better (hard to believe). It is really good. It is hard to pick which one I like the most out of the 3 different ones I've posted. This version is not as rich as the Chocolate Flan which means you can eat a bigger piece!

DO NOT try to serve this before chilled completely.

I make my cake the day before and chill overnight. When taking it somewhere I leave it in the bundt pan until we are at the place then flip it over right before serving.

pinch tips: How to Cream Butter & Sugar





24 Hr


1 Hr





1 box
butter pecan cake mix
1 1/4 c
1/3 c
vegetable oil
1/2 tsp
caramel flavoring*
1 tsp
vanilla extract
3 large


12 oz
evaporated milk
14 oz
sweetened condensed milk
1/2 tsp
caramel flavoring*
1 tsp
vanilla extract
3 large


1 1/2 c
cajeta mexican goat milk caramel or any kind of caramel sauce or topping


12 c
bundt pan
9 x 13
inch cake pan or larger, bundt pan needs to fit inside larger pan


* i use lorann oils for my flavorings, look under gourmet, then under super strength flavors (candy oils) www.lorannoils.com

Directions Step-By-Step

Cake Mix:
Mix cake according to the directions on the back of the box.
Combine Cake mix, sprite, oil, vanilla extract, caramel flavoring and eggs, mix well.
Do not use both water and coke.
Flan Part:
Combine evaporated milk, sweet condensed milk, eggs, vanilla extract and caramel flavoring, mix with mixer or in a blender. Mix for 2-3 min. Set aside. You can use 3 to 5 eggs, the more eggs you use the creamer the flan will be.
Set flan mixture aside.
Caramel Sauce:
Spray Bundt pan with Pam or Joy (flour plus oil) spray. Pour of 1 1/2 cups Cajeta or caramel sauce/topping into bottom of bundt pan.
Assemble the cake:
1. Spray 12 cup bundt pan with Pam or Joy (flour plus oil)spray.
2. Pour 1 1/2 cup Cajeta or caramel sauce into bottom of bundt pan.
3. Pour cake batter evenly on top of caramel that is in the bundt pan.
4. Slowly pour flan mixture on top of cake batter. The flan mixture will sink to the bottom of the cake batter by itself. This will cause the cake batter to rise up in the bundt pan. Make sure it doesn't overflow.
Prepare cake to bake:
Get a pan large enough for the bundt pan to fit inside. I use a 9 x 13 inch cake pan. Fill the 9 x 13 inch pan with 2 inches of water. Place bundt pan in the pan with the water in it. Place both pans in the oven. Cover the bundt pan with foil for the first 35 minutes of baking.
Bake the cake:
Preheat oven 400 degrees, Bake about 1 hour.
Start checking cake after 45 minutes and check every 15 minutes until done. It is very important for cake to be completely done or flan will not set. Check cake with toothpick, also take a knife and gently pull the cake a little from the middle tube/center of cake and peak at cake. If gooey the cake is not done and put back in oven. Also, the cake will separate from the sides and middle of the pan when done. This seems to be the most difficult part about baking this cake. If cake is not done then the flan will be not set up. When done remove bundt pan from larger pan with water and set on cooling rack.
Serving the cake:
Although very tempting DO NOT serve before cooling cake! Cool cake on cooling rack at room temperature then place cake in refrigerator at least 2-3 hours before trying to serve. I make mine the night before and refrigerate overnight.
Remove from refrigerator 1-2 hours before serving. Take a large serving platter and put on top of bundt pan and flip cake over. The cake will come out of the bundt pan. This cake is layered with the cake on the bottom, topped with the flan and the caramel on top and dripping down the sides of the cake. If transporting the cake to another location leave the cake in the bundt pan and flip it onto a platter when you get there.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American