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Easy Flan Cake (Flancocho)

This easy flan cake (flancocho) combines two amazing desserts in one. Tender cake topped with a smooth layer of cream cheese flan and a caramel sauce all bakes together like magic. Plus, it starts with a cake mix so you can have this cake and eat it too, in no time at all!

Puerto Rican Flancocho - easy flan cake recipe!

Easy Flan Cake (Flancocho)

One of my all-time favorite desserts is Puerto Rican flan de queso. It’s a baked custard made with cream cheese so it has a thick cheese cake-like texture and it’s swimming in a pool of sugar caramel sauce. It’s amazing and if you’ve never tried, I highly recommend!

My second favorite Puerto Rican dessert would have to be flancocho, or flan cake. In Puerto Rico, bizcocho is the Spanish word for cake. Whenever I go to a party and someone walks in with flancocho, they are my new best friend (either that or whoever brought the Puerto Rican Rice)!

Puerto Rican Flancocho - easy flan cake recipe!

So this dessert is a layer of cake topped with a layer of flan. Of course, there’s drippy caramel sauce involved as well. Now you don’t have to choose between cake or flan – you get the best of both worlds!

This recipe is for easy flan cake since it uses a convenient box mix. You can also change up the flavors  – chocolate or pineapple cake are delicious!

Puerto Rican Flancocho - easy flan cake recipe!

Let’s talk about the details to make sure your cake turns out amazing. Firstly, this cake is usually baked in a Bundt pan, but other shapes can be used as well.

You’ll need to use a large 12 or 15 cup tube or Bundt pan. Make sure your tube pan is not the kind with a removable bottom or it will leak out everywhere.

Puerto Rican Flancocho - easy flan cake recipe!

If you’re like me and only have a small 10-cup pan, that’s perfectly ok. However, all of the cake batter won’t fit in the pan.

Just make the extra batter into cupcakes so it doesn’t go to waste. You’ll have something to snack on while the flan cake cools and sets up!

This easy flan cake is also called “magic cake” because the layers separate while baking. The flan always ends up on the bottom of the pan (top of cake when flipped).

Some people add the flan to the pan first, others add the cake mix first. It will turn out either way. I add the cake batter last, that way I don’t overfill my pan. About 85-90% full is perfect.

Puerto Rican Flancocho - easy flan cake recipe!

The cake is then baked in a water bath to ensure a smooth and creamy flan. Allow to cool completely, and then refrigerate before removing cake from the pan. Overnight is best, but allow at least 4 hours.

Your guests will be delighted when you flip it over onto a platter and all the caramel runs down. Meanwhile, you’ll see me first in line to get a slice!

Pin this to your Puerto Rican food board!

Puerto Rican Flancocho - easy flan cake recipe! #puertoricanfood #cake #recipe

Yvonne Ro

Monday 20th of September 2021

Hello, could you use a churro cake instead of just the yellow cake mix for this version of cake? Thanks so much.

Rebekah

Tuesday 21st of September 2021

You can use any flavor cake!

Kristi De

Monday 14th of December 2020

Hello - Hoping you get this right away...if not, I guess I'll find out.

First off, smells delicious. It's cooling now. My question is.... what if the cake was done at 35 minutes baking time?? I was going to cover it and continue to bake it, but then thought it would be so dry if I continued another 25 minutes. I stuck a clean knife all the way through to the custard and nothing came out on the knife. Do you think it baked all the way through? I used a Bundt pan, so couldn't use all the custard or the cake batter. I'm wondering if my smaller cake was good with 35 minute cook time? Doesn't feel like it. My friend (Puerto Rican, so you know why I'm nervous, LOL!) will be turning it out onto a plate in front of her parents....yikes!! :D

Thanks! If it tastes as good as it smells, I'll try it again in a tube pan next time.

Rebekah

Tuesday 15th of December 2020

I'm sorry this reply was not sooner! That doesn't seem like enough time, but if it was a smaller or dark colored pan it could be possible. I'm afraid that one of the layers is not separated or set all the way. Please let me know how it turned out.

Nivah

Monday 14th of December 2020

Can I make this 3 days ahead?

Rebekah

Monday 14th of December 2020

Yes. Two days would be better if you can swing it, but it will still be good on day three.

Edith

Tuesday 3rd of November 2020

I tried doing just as you said and it didn't come out right. I think I put too much cake Mix. Or took it out too early. I kept in oven for 60 min. The flan did not cook at all So I am suppose to first pour in the flan thand the cake Mix on top? What temperature do I keep it on the whole 60 to 75 min

Rebekah

Wednesday 4th of November 2020

Hi Edith, sorry to hear that. Did you use a water bath? The oven temperature should be 350F. I put the flan in first, then the cake batter, but the order doesn't matter since they separate when cooking. The flan should continue to set as it cools.

Emily

Friday 18th of September 2020

This flancocho has become a huge hit with my entire puerto rican family. It’s seriously the most perfect dessert, not too sweet but just the right amount. It’s everything you want in a dessert. I’ve tried it with both yellow and vanilla cake mix and they’ve both came out great. I can’t get enough of it, I have one in the oven right now! Thanks for making it super simple to follow.

Rebekah

Saturday 19th of September 2020

Thank you!