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24 servings, 1 piece (103 g) each
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Place serving plate over cooled dessert in pan. Invert tube pan onto plate. Gently remove pan. Spoon any remaining caramel left in pan over dessert.
To prevent overflow, check cake pan to confirm it is the required 3-L size. Just measure 3 L (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.
Prepare using ground Mexican cinnamon (canela) for the most authentic flavour!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.