My niece and my nephew spent the night with us last night!  Having them around is always a blast, especially for my girls.  They look so forward to having these sleepovers with their cousins, and although it gets a bit crazy at times, it’s always worth it to see the smiles on their faces!

I’d promised my four-year-old that I would make a cake for them.  She wanted to pretend it was a pajama party – which it was, since everyone has been in their pajamas for the past 24 hours and from all the noise, it was definitely a party!  I haven’t made flan cake in a long time, and I knew I’d get all the oooh’s and aaaah’s that would put a smile on MY face, too!

This is super fast and easy (it uses a boxed cake mix…yeah, yeah, I know, but sometimes ya’ gotta do whatcha gotta do), and it looks and tastes awesome!  I love flan, and when you add caramel sauce and cake into the mix…well, let’s just say that it doesn’t too long!

flan cake

Flan

• 3/4 cup caramel ice cream topping, plus extra for drizzling (mexican caramel topping – “cajeta” – is best here, although regular will work fine; you can also whip up some homemade if you’d prefer)
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
  
• 1 (12 ounce) can evaporated milk
• 1 teaspoon vanilla

Cake

• 18 ounce box yellow cake mix (chocolate would be yummy, too)
  
• 1 1/4 cups water
• 1/3 cup canola oil
• 3 eggs

Preheat your oven to 325 and spray a bundt pan really well with cooking spray.

Pour caramel sauce into bundt pan.

Mix flan ingredients with an electric mixer, and pour over caramel into bundt pan.

Prepare cake mix according to package directions, and pour over flan mixture.

I used a marbled cake…yum!

Bake for about 45 minutes, until cake feels done and a toothpick comes out clean – test just like you would with a “regular” cake.  Let it cool in the pan for 15 – 20 minutes.

Invert onto a serving plate and enjoy the oooh’s and aaah’s!