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Strawberry Flan Jello Cake Recipe
This decadent strawberry Flan Jello Cake Recipe is a 3 in 1. A Cake and flan encased in a refreshing jello shell. A showstopper dessert for any occasion.
Prep Time
15 mins
Cook Time
1 hr 15 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 Strawberry Cake Mix*
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
For Flan Layer
- 4 eggs
- 8 oz cream cheese softened
- 1 can condensed milk
- 1 1/4 cups milk
- 1 teaspoon pure vanilla extract
For Jello Layer
- 6 oz box Strawberry Jello (the 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!
Cup of Yum
Notes
- *I followed the ingredients and instructions on the box
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
(7%)
Sugar
31g
(62%)
Vitamin A
490IU
(10%)
Vitamin C
0.7mg
(1%)
Calcium
236mg
(24%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 16Serving
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.