Directions:
- HEAT oven to 375ºF.
- POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
- BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
- BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.26 Kcal (1270 kJ) | ||
| Calories from fat | 139.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.53g | 24% | |
|---|---|---|---|
| Cholesterol | 67.65mg | 23% | |
| Sodium | 399.35mg | 17% | |
| Potassium | 183.17mg | 4% | |
| Total Carbs | 39.69g | 13% | |
| Sugars | 23.23g | 93% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 4.97g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.5mg | 14% | |
| Calcium | 88.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 324.76 Kcal (1360 kJ) | ||
| Calories from fat | 149.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.63g | 24% | |
|---|---|---|---|
| Cholesterol | 72.45mg | 23% | |
| Sodium | 427.66mg | 17% | |
| Potassium | 196.16mg | 4% | |
| Total Carbs | 42.51g | 13% | |
| Sugars | 24.88g | 93% | |
| Dietary Fiber | 0.94g | 3% | |
| Protein | 5.33g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.7mg | 14% | |
| Calcium | 95.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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