Prep Time 20m
Cook Time 120m
Ready Time 480m
Yield 18 to 20 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Smucker's® Caramel Flavored Topping
  • 1 box Pillsbury™ Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
FLAN
  • 4 ounces cream cheese, softened
  • 4 large eggs, at room temperature
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (12 fl.oz.) can PET® Evaporated Milk
  • 1 teaspoon vanilla extract
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
  • Step 2Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
  • Step 3Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. Note: While baking, the cake rises and the milk mixture goes to the bottom.
  • Step 4Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
  • Step 5Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
  • TipBe careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert.
Eagle Brand and PET are trademarks of Eagle Family Foods Group, LLC, used by permission.
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