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Strawberry Flan Jello Cake Recipe
3.8 from 258 votes

Strawberry Flan Jello Cake Recipe

Strawberry Flan Jello Cake is a multi-layered dessert featuring a strawberry cake base, a creamy flan layer with cream cheese and condensed milk, and a strawberry gelatin topping set with milk. The flan and cake layers interchange during baking for a distinctive texture, culminating in a cake that balances fruity sweetness with creamy softness and a jiggly gelatin finish.

Prep Time
15 mins
Cook Time
1 hr 10 mins
Additional Time
10 hrs
Total Time
1 hr 25 mins
Servings: 16
Calories: 357 kcal
Course: Dessert
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat oven to 350 degrees Fahrenheit 
  2. Spray a Bundt Pan (15 cups) with Nonstick Spray
  3. Follow the instructions on the box to prepare the Strawberry Cake. Pour batter into the bundt pan. Shake it to distribute the batter evenly
  4. For flan: place the milk, eggs, condensed milk, vanilla, and cream cheese in a blender. Blend until creamy
  5. 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
  6. Cover the bundt pan with aluminum foil
  7. 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
  8. Remove from the oven and let it cool for 30 minutes on the counter before placing in the fridge to cool overnight
  9. Unmold the cake onto a plate and place in the fridge while making the jello layer
  10. Clean the bundt pan and lightly spray it with nonstick spray
  11. 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
  12. Strain into a bowl and add the remaining 2 cups and milk and stir. Let it cool slightly 
  13. 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 
  14. Place cake back in the fridge and top with remaining jello
  15. Refrigerate for 2 hours or until jello has set
  16. To unmold, use a hair dryer for a few seconds on the sides to loosen the jello
  17. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 357

% 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.