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Orange Flan Cakes

No frosting is needed. Rich caramel and sweet custard layers bake with this Spanish-inspired easy-mix orange flavored cake.

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( 30 Ratings)

30 Ratings

5 Stars 47%

4 Stars 23%

3 Stars 23%

2 Stars

1 Stars

Member Reviews ( 8 )

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Prep Time 20 min
Total Time 1 hr 50 min
Servings 16

Ingredients

Caramel

1: cup sugar

1/2: cup water

Flan

1: cup milk

2: tablespoons orange-flavored liqueur or orange juice

1: teaspoon grated orange peel

4: egg yolks

2: whole eggs

1: can (14 oz) sweetened condensed milk

Cake

1: box Betty Crocker® SuperMoist® yellow cake mix

1: cup water

1/2: cup vegetable oil

2: teaspoons grated orange peel

3: whole eggs

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Directions

1 In 2-quart heavy saucepan, heat caramel ingredients to boiling. Reduce heat to medium. Cook without stirring 13 to 18 minutes or until sugar turns golden brown in color and is caramelized. Into 2 ungreased 9-inch round cake pans (do not use dark or nonstick pans), quickly pour caramelized sugar and immediately tilt pans so sugar covers bottoms; set aside.
2 Fill shallow pan half full with water; place on lowest oven rack. Place second oven rack in middle position. Heat oven to 325°F.
3 In medium bowl, beat flan ingredients with whisk or fork until blended. Pour milk mixture over caramelized sugar in each pan.
4 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon mixture evenly over milk mixture in pans.
5 Bake cakes on middle rack 44 to 52 minutes or until cakes spring back when touched lightly in center. Cool 30 minutes; run knife or spatula around edges of pans. Place serving plate upside down on each pan; turn plate and pan over. Leave pans over cakes 1 minute so caramel can drizzle over cakes. Serve warm or cold. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Use only 9-inch, light-colored pans; 8-inch pans are too small to hold the caramel and flan mixtures, and dark pans may scorch the flan.

You might like to use a 13x9-inch pan for the shallow pan of water. The pan of water is used to provide moisture and ensure even baking of the cake.

Don't be surprised if some of the caramel soaks into the flan and cake during cooling. This adds to the richness of the cake.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 125mg; 125%;
Sodium: 250mg; 250%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 0g 0% Sugars 38g 38% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 5/8/2013 7:25:48 PM REPORT ABUSE sharebear65 said:

Rating:

so moist and delicious made for 50 people cinco de mayo event everyone loved it

This reply was: Helpful Inspiring

Posted 5/2/2011 1:14:17 PM REPORT ABUSE CateC_BettyCrocker_MOD said:

Rating:

RE pinkk9: The shallow pan is used to aid in the baking of the flan and keeps it from burning. We would recommend using a 15x10 inch pan with sides or a shallow roasting pan. Happy baking! :)

This reply was: Helpful Inspiring

Posted 4/8/2011 12:58:07 PM REPORT ABUSE pinkk9 said:

Rating:

Hello! i really want to make this but i need help!! whats the shallow pan for??? you just fill it with water and put it underneathe the two 9 in pans??? what size is the shallow one

This reply was: Helpful Inspiring