Miracle Margarita Flan Cake
Experience the ultimate dessert fusion with the Miracle Margarita Flan Cake, a show-stopping treat that combines the creamy decadence of flan with the zesty brightness of a margarita-infused cake. Topped with a golden caramel glaze that forms naturally in the pan, this dessert features layers of rich sweetened condensed milk, tangy lime juice, and velvety cream cheese blended into a luscious flan, perfectly complemented by a soft white cake subtly enhanced with non-alcoholic margarita mix. The magic lies in the baking process, where the layers separate effortlessly thanks to a water bath, creating a beautifully layered centerpiece. Finished with lime slices and optional whipped cream, this irresistible dessert is the perfect addition to any celebration or indulgent night in.
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Ingredients
- 1 cup granulated sugar
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 8 oz cream cheese, softened
- 4 large eggs
- 3 tbsp lime juice
- 1 tsp lime zest
- 1 box white cake mix
- 1 cup margarita mix (non-alcoholic)
- 0.5 cup vegetable oil
- 3 large eggs (for cake batter)
- 2 tbsp water
- 0 lime slices (for garnish)
- 0 whipped cream (optional garnish)
Directions
Step 1
Preheat the oven to 350°F (175°C). Prepare a large bundt pan by generously greasing it with butter or non-stick spray.
Step 2
In a medium saucepan over medium-low heat, melt 1 cup of sugar, stirring constantly, until it becomes a golden caramel. Immediately pour the caramel into the bottom of the prepared bundt pan and carefully spread it to create an even layer. Set aside.
Step 3
In a blender, combine sweetened condensed milk, evaporated milk, softened cream cheese, 4 eggs, lime juice, and lime zest. Blend until smooth. Set aside this flan mixture.
Step 4
In a large bowl, prepare the white cake mix according to package instructions, substituting water with margarita mix (1 cup), and adding 3 eggs and 1/2 cup vegetable oil. Mix until smooth but avoid overmixing.
Step 5
Pour the flan mixture gently over the caramel layer in the bundt pan. Next, carefully spoon the cake batter over the flan layer. Do not stir or mix; the layers will naturally separate during baking.
Step 6
Cover the bundt pan tightly with aluminum foil to trap moisture. Place the covered bundt pan in a larger baking dish and create a water bath by pouring hot water into the larger dish until it reaches halfway up the sides of the bundt pan.
Step 7
Carefully transfer the water bath to the oven and bake at 350°F (175°C) for 75 minutes, or until a toothpick inserted into the cake layer comes out clean.
Step 8
Remove the bundt pan from the water bath and let it cool on a wire rack for about 1 hour. Then, refrigerate for at least 4 hours or overnight to allow the flan and cake to fully set.
Step 9
Once well chilled, run a thin knife around the edges to loosen the cake. Place a large serving plate over the bundt pan and quickly invert the cake to release the flan cake. The caramel sauce will drizzle over the top as it unmolds.
Step 10
Garnish with lime slices and whipped cream, if desired. Slice and serve this decadent Miracle Margarita Flan Cake chilled.
Nutrition Facts
| Serving size | (2442.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6495.8 |
| Total Fat 279.3g | 0% |
| Saturated Fat 104.0g | 0% |
| Polyunsaturated Fat 68.6g | |
| Cholesterol 1713.6mg | 0% |
| Sodium 5495.5mg | 0% |
| Total Carbohydrate 894.8g | 0% |
| Dietary Fiber 0.8g | 0% |
| Total Sugars 686.0g | |
| Protein 124.5g | 0% |
| Vitamin D 583.9IU | 0% |
| Calcium 3374.4mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 3763.3mg | 0% |
Source of Calories