Miracle Margarita Flan Cake Recipe

Name: Miracle Margarita Flan Cake
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 1 (14-ounce) can sweetened condensed milk; 1 (12-ounce) can evaporated milk; 2 large eggs (for cake batter); 1/4 cup orange liqueur; Orange Peel; Vegetable Oil Cooking Spray; Caramel Ice Cream Topping; Butter Recipe Cake Mix; 1 cup water (for cake batter); 1/4 cup tequila; 1/2 cup (1 stick) unsalted butter, softened; 1 tablespoon lime zest; Sweetened Flaked Coconut

A fiesta in your mouth! This decadent Miracle Margarita Flan Cake combines the tangy zest of margaritas with the creamy richness of flan. Imagine layers of moist tequila-lime cake infused with coconut, topped with a luscious margarita-flavored custard, all sitting atop a bed of homemade caramel. Serve warm with a drizzle of heated cajeta (caramel) for the ultimate Mexican fiesta finale! Adapted from "Viva Margarita" by W. Park Kerr.

Prep Time 25 mins

Cook Time 80 mins

Calories 5627.1 kcal

Protein 237g

Rating 4.8 (12 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Miracle Margarita Flan Cake

1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 large eggs (for cake batter)
1/4 cup orange liqueur
Orange Peel
Vegetable Oil Cooking Spray
Caramel Ice Cream Topping
Butter Recipe Cake Mix
1 cup water (for cake batter)
1/4 cup tequila
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon lime zest
Sweetened Flaked Coconut

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How to Make Miracle Margarita Flan Cake

Preheat oven to 325°F (160°C).
Prepare Caramel Sauce: In a small saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Cook, without stirring, until the sugar dissolves and turns a deep amber color. Carefully pour into a greased 12-cup bundt pan, swirling to coat the bottom and sides.
In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, 3 large eggs, 1/4 cup orange liqueur, and 1 tablespoon orange zest.
Set aside.
In a separate bowl, prepare the cake batter: Combine 1 box (15.25 ounces) yellow cake mix, 1 cup water, 1/4 cup tequila, 1/2 cup (1 stick) unsalted butter, softened, 2 large eggs, and 1 tablespoon lime zest. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the sides as needed.
If using, gently fold in 1 cup shredded coconut.
Pour the cake batter over the caramel in the bundt pan.
Gradually pour the milk mixture over the cake batter. Do not stir.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan on a wire rack for 15 minutes.
Invert the cake onto a serving plate. Let cool completely before serving.
Serve warm, drizzled with heated cajeta or caramel sauce.