Buttercake Pineapple Flan

Buttercake Pineapple Flan

Course Dessert
Cuisine Local Delicacies
Servings 4 serving / lyanera


  • 1 cup sugar caramelized


  • 10 pieces eggyolks
  • 2 pieces whole eggs
  • 1 cup pineapple juice
  • 1/2 cup sugar
  • 1 teaspoon vanilla

Cake Base

  • 1 pack Oven Toaster Butter Cake Mix 200g
  • 1/4 cup butter
  • 2 pieces eggs
  • 1/4 cup water


  • Pour caramelized sugar into 2 – 6X2 inch lyanera pan.
  • Tilt pan until bottom is well coated with the caramel.
  • Combine all the ingredients for custard until well blended, then pour onto caramel lined pan.
  • Prepare cake as per package direction then pour batter mixture slowly on top of custard.
  • Bake in Baine marie then bake for 30-35 minutes at 375°F/ 191°C, slightly cool then invert upside down.

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