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Strawberry flan impossible cake with caramel and fresh berries

Strawberry Flan Impossible Cake

A dramatic strawberry cake and creamy flan dessert baked together over a glossy caramel layer, then chilled and inverted.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Chill Time 2 hours
Total Time 4 hours
Servings: 16 servings
Course: Cake, Dessert
Cuisine: Latin American
Ingredients Method

Ingredients
  

  • 2 cups granulated sugar divided
  • 1/4 cup water
  • 1 12-ounce can evaporated milk
  • 1 8-ounce package cream cheese, softened and cubed
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 2-layer-size box white cake mix, without pudding in the mix
  • Ingredients called for on the cake mix box
  • 1 3-ounce package strawberry-flavored gelatin
  • 8 small fresh strawberries
  • Whipped topping optional, for serving
  • Nonstick cooking spray

Method
 

  1. Preheat the oven to 375°F (190°C). Coat a 12-cup fluted tube pan thoroughly with nonstick cooking spray.
  2. Combine 1 cup sugar and the water in a skillet over medium-high heat. Cook without stirring for about 10 minutes, until the sugar melts and becomes deep amber.
  3. Immediately pour the caramel into the prepared pan and carefully tilt the pan to coat the bottom evenly. Let it cool slightly.
  4. Blend the evaporated milk, cream cheese, eggs, vanilla, and remaining 1 cup sugar until completely smooth.
  5. Prepare the white cake batter according to the package directions, then mix in the dry strawberry gelatin powder.
  6. Pour the strawberry cake batter over the caramel. Slowly pour the cream cheese flan mixture over the cake batter.
  7. Cover the pan with foil coated with cooking spray, sprayed side down. Place the tube pan inside a larger roasting pan and add hot water until it reaches halfway up the sides.
  8. Bake for about 1 hour 15 minutes, until a toothpick inserted near the center comes out clean.
  9. Remove the tube pan from the water bath and cool completely without unmolding. Refrigerate for at least 2 hours.
  10. Run a thin knife around the edges, invert the cake onto a serving plate, and carefully lift off the pan. Garnish with whipped topping and fresh strawberries.