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24 servings, 1 piece (97 g) each
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To prevent overflow, check the cake pan to confirm it is the required 12-cup size. Just measure 12 cups water and pour into empty pan to verify the volume before using as directed.
Dip bottom of the pan half way into warm water for a few minutes to loosen cake; invert cake onto plate. Remove pan.
The cream cheese mixture will sink to the bottom of the pan as the cake bakes, forming the flan layer at top of unmolded cake. After unmolding the cake, spoon any jam remaining in bottom of pan over cake.
* 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.