Looking for a new bake sale favorite? Our fresh strawberry flan cake takes only 20 minutes of prep work on your end and can please 16 people!
2 cups sugar, divided
1/4 cup water
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 tsp. vanilla
1 pkg. (2-layer size) white cake mix (Do not use a pudding-in-the-mix cake mix)
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
8 small fresh strawberries
sweet corn cake
Heat broiler to 375ºF. Cook 1 cup sugar and water in pan on medium-high intensity 10 min. or then again until sugar is softened and profound brilliant brown in variety. (Try not to mix.) Immediately fill 12-cup fluted tube dish splashed with cooking shower; slant container to cover base with syrup equitably. Put away. Mix vanished milk, cream cheddar, eggs, vanilla and remaining sugar in blender until smooth.
Plan cake player as coordinated on bundle; mix in dry gelatin blend. Pour over syrup in lower part of skillet; delicately spoon cream cheddar blend over cake player. Cover with foil showered with cooking splash, showered side down. Place in bigger skillet. Add sufficient water to bigger skillet to come mostly up side of cylinder container.
Prepare 1 hour 15 min. or on the other hand until toothpick embedded close to focus confesses all. Cool totally. (Try not to eliminate cake from dish.)
Refrigerate 2 hours. Release cake from sides of container with blade; transform onto plate. Tenderly eliminate container. Serve cake finished off with COOL WHIP and strawberries.