San Antoinio Chocolate-Cajeta Flan Cake


  • 1 box chocolate cake mix
  • 1 10.9 oz. jar Cajeta, (Mexican caramel)
  • 1 14 oz.can sweetened condensed milk
  • 1 14 oz. can evaporated milk
  • 1/2 14 oz. can whole milk, use 14 oz. can to measure
  • 1 8 oz. cream cheese, room temp
  • 1 teaspoon vanilla
  • 8 large eggs


  • Preheat oven to 350F. Place a large baking pan in the oven filled with enough water to come up the sides by 2" on a large Bundt pan.
  • Spray the Bundt pan with non-stick spray and dust lightly with flour. Prepare the cake batter according to the package directions. Pour the goat's milk cajeta into the Bundt pan, coating as much of the inside of the pan as possible. Pour the cake batter into the pan.
  • Place the milks, cream cheesem vanilla and eggs into a food processor or blender and blend well.
  • Pour the milk mixture very slowly around the top of the cake. Cover the pan with foil and set in the water filled pan in the oven.


  • Bake for 2 hour. Remove the cake from the oven and allow to cool for 1 hour. Place a large cake plate on top of the pan and invert. The flan will come out on top. Refrigerate before serving. SOURCE: Adapted from "The Tex-Mex Cookbook"