Strawberry Flan Cake Recipes

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Steps:

• Heat oven to 375ºF.
• Pour jam into 12-cup fluted tube pan sprayed with cooking spray.
• Beat cake mix, water, oil, sour cream and 3 eggs with mixer until blended. Pour over jam in pan.
• Blend evaporated milk, cream cheese, sugar, remaining eggs and dry gelatin mix in blender until smooth; spoon over batter in pan. Cover with foil sprayed with cooking spray, sprayed side down.
• Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of filled tube pan.
• Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Transfer cake from water-filled pan to wire rack; cool completely. Refrigerate 2 hours.
• Loosen cake from sides of pan with knife. Invert onto plate; gently remove pan. Serve cake topped with COOL WHIP and strawberries.

Steps:

• Cake:.
• Separate yolks from egg whites. Beat the yolks, water, sugar and vanilla sugar until foamy. Add the flour and baking powder to this mixture.
• Beat the egg whites until stiff and carefully fold them into the above mixture.
• Pour into greased flan form and bake at 350° for ca. 25 minutes. Remove from pan and let cool.
• Cake tends to stick to pan, if this happens do the following: turn cake onto cooling rake, if it does not come out easily, run a tea towel under cold water, wring and place over bottom of flan form. The cake should then drop out easily.
• Syrup:.
• Mix together all ingredients and stir until the sugar has dissolved. Pour over cool cake. Top with sliced fruit and glaze.
• You do not need to use the syrup, if you do, use it carefully as you do not want to drown the cake in it. It is only meant to give it a bit of a kick.
• Serve with whipped cream and enjoy!

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.