This recipe is one of the winning entries from the 2007
Pamela's Greatest Gluten-free Recipe Contest

Andrea's World Famous Gluten-free Flan Cake
By Andrea N.

Cake:
1 package Pamela's Class Vanilla Cake Mix
3 eggs, Large (mix does not work without eggs)
1/4 cup oil
1/2 cup water

Flan Mixture:
3 eggs
2 cans evaporate milk
1 can condensed milk, sweetened
1 teaspoon vanilla

Caramelized Sugar:
1 cup sugar

Preheat oven to 350°. Set a bake proof pan of water inside.

Note: The pan of water is important so that the flan doesn't overcook. Also the pan of water needs to be preheated to ensure even temperature in the oven while baking.

In a Bundt pan, pray with non-stick spray.

In a small skillet melt sugar over a medium/high heat, stirring continuously, until sugar is liquefied. Once liquefied sugar will brown quickly, remove from heat. Immediately pour melted sugar in Bundt or tube pan.

Prepare the Pamela's Class Vanilla Cake Mix into a batter per the directions on the bag.

Flan Instructions: Add eggs, milk and vanilla to a blender. Blend together until well blended. Pour the flan mixture into the caramelized Bundt or tube pan. On top of the flan mixture, pour the the cake batter prepared per the recipe on the bag, batter will float. Bake for 60 minutes. Cool and refrigerate for at least 6 hours in the pan before serving.

Yield: 10 to 12 servings