Strawberry Flancocho
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Updated May 2, 2025
Busy moms need show-stopping desserts that don’t take all day, and this Strawberry Flancocho delivers. With layers of creamy flan, fluffy strawberry cake, and rich caramel, it looks like it came from a bakery but comes together easily using store-bought shortcuts.
This Puerto Rican-inspired dessert is a vibrant twist on classic flancocho, made even more irresistible with sweet strawberry flavor. Silky, soft, and bursting with color, it’s a flip-and-serve masterpiece made easy with Betty Crocker™ Cake Mix. Whether you're hosting a celebration or just want to surprise the family with something special, Strawberry Flancocho is the ultimate dessert hack that saves time and steals the show.
Frequently Asked Questions
Yes! Flancocho is actually better when made in advance. Make it the day before, and let it chill overnight for the best texture and flavor.
Run a knife along the edges of the pan to loosen the cake. Place a plate over the pan top; then, quickly and gently flip over. The caramel will drizzle beautifully over the top.
Absolutely! While strawberry adds a vibrant color and fruity flavor, you can swap it for vanilla, chocolate, or any flavor you love.
You can use store-bought caramel sauce, or make your own by melting sugar until golden brown. Just make sure it’s poured evenly into the bottom of the pan for that signature glossy topping when flipped.
A water bath (also called a bain-marie) ensures even baking and prevents the flan from cracking. Place the cake pan in a larger baking dish, and add hot water halfway up the sides before baking.
Strawberry Flancocho
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- Prep Time 25 min
- Total 5 hr 15 min
- Servings 12
- Ingredients 9
Ingredients
- 3/4 cup caramel
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 4 oz (half of 8-oz package) cream cheese, softened
- 8 eggs, divided
- 1 teaspoon vanilla extract
- 1 box Betty Crocker™ Delights Super Moist™ Strawberry Cake Mix
- 1 cup whole milk
- 1/2 cup vegetable oil
Instructions
-
Step1
Heat oven to 350°F. Generously grease a 12-cup fluted tube cake pan. Pour your caramel into the bottom of the prepared pan, tilting and rotating to evenly coat the bottom. Set aside.
-
Step2
In blender, blend evaporated milk, condensed milk, cream cheese, 5 eggs, and vanilla until smooth. Gently pour over the caramel in the cake pan.
-
Step3
Cover the cake pan with foil, and place into a larger baking dish. Fill the dish with hot water halfway up the sides. Bake for 45 minutes.
-
Step4
Meanwhile, in a large bowl, mix the cake mix, milk, oil, and 3 remaining eggs with a mixer on medium speed or beat vigorously by hand for 2 minutes. Slowly pour over the flan layer, and bake for an additional 45 minutes.
-
Step5
Remove from oven. Let the flancocho cool for 30 minutes at room temperature. Then, chill in the fridge for at least 3 hours. Run a knife along the edges, flip onto a plate, and serve cold.
Nutrition
Nutrition Facts are not available for this recipe
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