Strawberry Flan Jello Cake

This strawberry flan jello cake is a stunning 3-layer dessert with soft cake, creamy flan, and a refreshing strawberry jello topping. A unique and easy showstopper perfect for parties.

Course Dessert

Cuisine Mexican

Keyword strawberry flan jello cake, flan cake, jello cake, magic cake, layered dessert, strawberry dessert

Prep Time 15

Cook Time 1 10

Chilling Time 10

Total Time 1 25

Servings

Calories 357kcal

Author Tiffany Bendayan

Ingredients

Strawberry Cake Layer

1 Strawberry Cake Mix
1 cup Water
1/3 cup Vegetable Oil
3 eggs

For Flan Layer

4 Eggs
8 oz Cream Cheese softened
1 can Condensed Milk
1 1/4 cups Milk
1 teaspoon Pure Vanilla Extract

For Jello Layer

6 oz box Strawberry Jello large box
4 cups Milk

US Customary - Metric

Instructions

Preheat oven to 350°F
Spray a 15-cup bundt pan with nonstick spray
Prepare the strawberry cake batter according to package instructions. Pour into the bundt pan and gently tap to level
In a blender, combine eggs, milk, condensed milk, cream cheese, and vanilla. Blend until smooth
Slowly pour the flan mixture over the cake batter. Do not mix. During baking, the layers will naturally switch positions
Cover the bundt pan tightly with aluminum foil
Place the bundt pan inside a larger pan and fill with about 2 inches of hot water (water bath)
Bake for 50–60 minutes, or until a toothpick inserted comes out clean
Remove from oven and cool for 30 minutes, then refrigerate for several hours or overnight
Carefully unmold the cake onto a plate
Wash and dry the bundt pan, then lightly grease it again
Prepare the jello layer by heating 2 cups of milk with the strawberry jello, whisking until fully dissolved
Remove from heat and stir in the remaining 2 cups of milk. Let cool slightly
Place the cake back into the bundt pan. Carefully pour the jello mixture around the edges so it surrounds the cake
Pour remaining jello over the top
Refrigerate for at least 2 hours or until fully set
To unmold, gently warm the outside of the pan for a few seconds and invert onto a plate
Slice and enjoy

Notes

Do not mix the cake and flan layers after pouring. The layers will naturally switch during baking.

Always use a water bath to ensure the flan cooks gently and stays smooth.

Make sure the jello mixture has cooled slightly before pouring, but is still liquid. If it is too hot, it can melt the cake.

When adding the jello, pour slowly around the edges so it flows underneath the cake without breaking it.

Refrigerate fully before unmolding to help the layers set properly.

To unmold easily, warm the outside of the pan for a few seconds using warm water or a towel.

Troubleshooting:

If your layers did not separate properly, the oven temperature may have been too low or the batter was overmixed.

If the flan is too soft, it may need more baking time or additional chilling.

If the jello does not set, make sure the milk-to-jello ratio is correct and that it has chilled long enough.

Storage: Store covered in the refrigerator for up to 4 days. This cake must remain chilled due to the flan and jello layers.

This dessert is perfect for making ahead. Prepare it the day before serving for the best texture and clean slices.

Nutrition