Reviews & Comments

Made this yesterday. Turned out great. I had a 9-cup bundt pan, not a 12 cup called for in the recipe and it was plenty big enough. I cooled the cake 2 hours, then put it in the refrigerator for an hour and the freezer for half an hour. Just wanted to make sure the flan would set up, and it did. Will definitely make this again and try using other cake flavors. Possibilities are endless!

I made this for a Mexican themed party. I had 2 problems. My first problem occurred when I took the pan out of the oven after 1 hour. I took the foil off and the sides of the cake looked done but the middle of the cake was liquid. I put the cake back in the oven uncovered for 20 minutes and it was fine. I let it cool for 1 hour and then I put it in the fridge for another hour and a half. That was my second problem. 2 1/2 hours is not long enough for the flan to set. I would suggest making it the night before and keeping it in the fridge until it is time to serve it. Other than the runny flan which gave it a weird texture, it was delicious!

Just a piece of advice for those trying this: put it in the fridge once it's cooled to let the flan set completely BEFORE unmolding it! I let it cool as directed but didn't do that last bit, and all the flan was very soft and kinda schlorped into the middle of the ring. I bet it'll still taste great but it sure doesn't look like the photo. I plan to do this next time to see if it helps. Otherwise, wicked easy recipe and I bet it tastes great (haven't tasted it yet).

A definite hit at our Christmas dinner. Surprisingly easy to make. Everyone asked for recipe