This is one of the few recipes on my blog that aren’t necessarily a “family” recipe. While I did use my family’s flan de leche recipe, as far as I know, this is not a family tradition. Until now that is. The idea of this amazing cake was so intriguing to me that I had to figure out a way to make it in the Instant Pot. I went through various recipes and past test cakes I had made, and I decided that since this wasn’t necessarily a family tradition, then why not find a way to not only make it delicious, but also make it easy and quick? So I decided to use a box cake mix and a jar caramel sauce and it worked perfectly!
This recipe makes 2 cakes when using 7 inch rounded bundt pans which fit in the 6 Qt Instant Pot.
Instant Pot Easy Magic Flan Cake
Recipe by Lana Horruitiner Perez
- 2 cups water for Instant Pot
- jar Caramel Sauce
- PAM cooking spray or oil for greasing pan
- Chocolate Devils Food Cake Mix (I used Pillsbury and made the cake according to their directions)
- 3 large eggs
- 1/4 cup Vegetable Oil
- 1 cup Water
- 1/2 cup Sugar
- 1 cup Whole Milk
- 5 eggs
- 1- 14 oz can Sweetened Condensed MIlk
- 1 tsp vanilla extract ( I prefer to use Dominican Vanilla Extract.)
- Equipment you will need: 7 inch rounded ring mold pans. I prefer Fat Daddio pans which you can get on Amazon through this link.
Spray 2 Ring Mold pans with PAM cooking spray or lightly grease with Vegetable Oil.
In a large bowl, mix your box cake mix with 3 eggs, 1/4 cup oil, and 1 cup water. Set aside. (I used Pillsbury Devils Food cake, so the instructions are for that specific cake mix.)
In a blender combine 5 eggs, 1 can sweetened condensed mil, 1 cup whole milk, 1/2 cup sugar, and 1 tsp vanilla. Blend until smooth and set aside.
In the greased ring mold, pour about 1/2 to 1 cup of caramel sauce. It should just be enough to coat the bottom of the mold.
Now add 1 1/2 cups of the cake batter into the ring mold on top of the caramel. Use a spatula or knife to smooth out the top of the batter. You will have batter left over. Save this to make another cake.
Then slowly pour 1 to 1 1/2 cup of the flan mixture right on top of the cake batter. Don’t over fill the pan. You want about 3/4 inch room at the top.
Pour 2 cups water into the Instant Pot liner and place the trivet into the pot. Place the ring mold onto the trivet. DO NOT COVER! This is very important since the cake will rise so you don’t want to cover with foil.
Lock the Instant Pot lid into place and make sure the valve is set to sealed.
Cook on High Pressure for 20 minutes and then allow to Natural pressure Release until the pin drops by itself (about 15 to 20 minutes).
Remove the cake from the Instant Pot and allow to cool for an hour at room temperature. If you have a second pan, you can cook the next one while tnr first cools.
Place in the fridge for 6 hours at least (24 hours is best, but who can wait that long? Seriously.)
When ready to unmold, run a knife along the outside and the inside of the ring mold. Place a plate on top of the cake and then flip over. Serve.
Buen Provecho! Enjoy!