Strawberry Flan Jello Cake Recipe
User Reviews
3.8
Strawberry Flan Jello Cake Recipe
Description
This dessert starts by preparing a strawberry cake batter from a cake mix, which is poured into a Bundt pan. A flan mixture combining eggs, cream cheese, condensed milk, milk, and vanilla extract is blended until smooth and poured over the cake batter. During baking in a water bath, the heavier flan layer settles to the bottom while the cake rises, resulting in an inverted layering effect. After baking and cooling, the cake is chilled overnight.
The final step involves preparing a strawberry gelatin layer mixed with milk, which is set on top of the cooled cake. This gelatin layer adds a glossy, wobbly finish contrasting with the creamy flan and soft cake. Texturally, the dessert includes a moist, tender strawberry cake, a silky, rich flan layer with cream cheese, and a smooth, cool gelatin topping.
The combination creates a visually appealing and flavorful dessert that integrates creamy dairy and fruity jelly elements. It is served chilled, making it suitable for gatherings or special occasions where a layered sweet treat is desired.
Ingredients
Strawberry Cake Layer
- 1 cake mix strawberry
- 1 cup water
- 1/3 cup vegetable oil
- 3 egg
For Flan Layer
- 4 egg
- 8 oz cream cheese softened
- 1 can condensed milk
- 1 1/4 cups milk
- 1 teaspoon vanilla extract pure
For Jello Layer
- 6 oz box gelatin dessert strawberry, big box
- 4 cups milk
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Spray a Bundt Pan (15 cups) with Nonstick Spray
- Follow the instructions on the box to prepare the Strawberry Cake. Pour batter into the bundt pan. Shake it to distribute the batter evenly
- For flan: place the milk, eggs, condensed milk, vanilla, and cream cheese in a blender. Blend until creamy
- Pour the flan mixture on top of the strawberry mixture. Use a circular motion to distribute the flan batter evenly. During the baking process, the layers interchange so the flan goes to the bottom and the strawberry cake rises to the top
- Cover the bundt pan with aluminum foil
- Place bundt pan inside a larger pan filled with 2 inches of boiling water. Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean
- Remove from the oven and let it cool for 30 minutes on the counter before placing in the fridge to cool overnight
- Unmold the cake onto a plate and place in the fridge while making the jello layer
- Clean the bundt pan and lightly spray it with nonstick spray
- For Jello layer, cook 2 cups of milk with the jello on medium heat while whisking. When the milk boils, keep whisking for 2-3 minutes or until the jello has completely dissolved
- Strain into a bowl and add the remaining 2 cups and milk and stir. Let it cool slightly
- Flip back the cake back in the bundt pan. Carefully add a piping bag between the mold and the cake. Add the jello mixture in the piping bag until the cake starts floating in the jello. Leave some liquid jello for the top
- Place cake back in the fridge and top with remaining jello
- Refrigerate for 2 hours or until jello has set
- To unmold, use a hair dryer for a few seconds on the sides to loosen the jello
- Enjoy!
Notes
- This recipe follows the exact ingredients and preparation steps as indicated on the original boxed cake and gelatin instructions.
- Bake the bundt pan in a water bath to allow even cooking and the characteristic layer interchange between the flan and cake.
- Cool the cake for 30 minutes before refrigerating overnight for proper set and layering before adding the gelatin topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 357kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 321mg | 13% |
| Potassium | 243mg | 5% |
| Sugar | 31g | 62% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 236mg | 24% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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