All Recipes

Strawberry Flan Cake

Prep

15-30 mins

Total

4 HRS 35 MIN

Servings

16 Servings

Ingredients

2 cups

sugar, divided

1/4 cup

water

1 can

(12 oz.) evaporated milk

1 pkg

(8 oz.) PHILADELPHIA Cream Cheese, cubed, softened

4 

eggs

1 tsp

vanilla

1 pkg

(2-layer size) white cake mix (Do not use a pudding-in-the-mix cake mix)

1 pkg

(3 oz.) JELL-O Strawberry Flavor Gelatin

1 cup

thawed COOL WHIP Whipped Topping

8 small

fresh strawberries

Instructions

Step 1

Heat oven to 375ºF.

Step 2

Cook 1 cup sugar and water in saucepan on medium-high heat 10 min. or until sugar is melted and deep golden brown in color. (Do not stir.) Immediately pour into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom with syrup. Set aside. Blend evaporated milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth.

Step 3

Prepare cake batter as directed on package; blend in dry gelatin mix. Pour over syrup in bottom of pan; gently ladle cream cheese mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.

Step 4

Bake 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool completely. (Do not remove cake from pan.)

Step 5

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.

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