Strawberry Flan Cake

Heat oven to 350°F. Spray a 12-cup fluted tube cake pan with cooking spray or grease with butter.

In a medium heavy saucepan, heat sugar over medium heat, gently moving around the sugar until melted, golden brown, and the consistency of a smooth, runny caramel sauce. Pour the caramel into the bottom of the cake pan. Cool completely until the caramel has hardened.

Meanwhile, add all Flan ingredients to a blender container. Cover and blend on low speed until smooth and creamy. Pour the flan mixture on top of the hardened caramel in the cake pan.

Place the cake pan in a larger baking dish. Fill the baking dish halfway up the sides with hot water. Bake for 45 to 50 minutes or until cooked through enough to hold the next layer of cake batter.

Meanwhile, make cake mix according to package directions using the water, oil, and 3 eggs. Pour batter over the flan layer in the cake pan. Return to the oven and bake an additional 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for 1 hour at room temperature.

Cover with plastic wrap and refrigerate in the pan for at least 3 hours or overnight.

When ready to serve, let the cake stand at room temperature for 30 minutes. Then, place the cake pan in a baking dish filled with hot water for 7 to 10 minutes. With a butter knife or silicone flat spatula, carefully pull the edges of the cake back to loosen from the pan. Tilt the cake pan to check that the caramel has melted enough to drip down the side of the pan. If not, return the pan to the hot water for an additional 2 to 3 minutes and check again. Flip the cake over onto a serving plate.

Decorate the top of the cake with whipped cream and sliced strawberries, or serve the strawberries and whipped cream alongside individual slices. Store, covered, in the refrigerator.