Rum Flan Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
• Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
• Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
• To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Steps:

• Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
• Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
• Set aside.
• To make cake batter, sift flour with sugar, baking powder and salt.
• Place in small bowl and make well in center.
• Place yolks, oil, 1 rum and orange juice in well.
• Stir until blended, starting from center.
• Beat egg whites with cream of tartar until foamy.
• Gradually add remaining sugar, beating until stiff but not dry.
• Gently fold batter into whites.
• Pour custard mixture into caramel-lined pan.
• Gently spoon cake batter over flan mixture.
• Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
• Bake at 325F 50 to 60 minutes, or until cake is done.
• Cool on rack or chill until ready to serve.
• Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

Steps:

• Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
• Pour 3/4 cup caramel topping in bundt pan.
• Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
• Pour flan mixture into pan.
• Prepare cake mix according to package directions.
• Pour prepared cake mix over flan mixture in pan.
• Bake for 35 to 45 minutes.
• Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
• Drizzle additional caramel topping over sliced cake before serving if desired.
• Store in refrigerator.