If you love flan and chocolate cake, then you will become obsessed with this Mexican chocoflan aka impossible cake.

This recipe consists of a moist chocolate cake, cajeta caramel sauce, and creamy flan baked to perfection in a bundt pan!


– cake mix – cajeta – cream cheese – eggs – sweetened condensed milk – evaporated milk – vegetable oil – vanilla extract – water

Preheat your oven to 425 degrees F. Pour the cajeta into a greased bundt pan and swirl the pan around.

To make the flan, add 4 eggs, cream cheese, vanilla extract, sweetened condensed milk, and evaporated milk to a blender and blend until smooth.

Pour the flan mixture into the bundt pan gently. Place the bundt pan in a large roasting pan and add 1-inch of water to the roasting pan.

Bake uncovered for 20 minutes. While the flan bakes, prepare the chocolate cake according to the package instructions.

Tips and Recipe Variations

- The hard part is waiting for it to cool. It will need to cool in the fridge for at least 4 hours. - Cover and refrigerate any leftovers for up to 5 days.



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