It's pretty dang good. I'll admit, I was expecting a sort of cake-made-with-pudding effect, a dense, very moist and sticky caramel cake: a cake sort of infused with the nature of flan.
No, it's yellow cake. With flan on top. Which is still pretty cool, but not what I was hoping for.
It is definitely better after a night in the fridge. Mine came out with the cake a bit dry - I may have overbaked. Also, I am not convinced that Hersey's Caramel Topping should really be used for flan caramel. Another recipe called for a "can of cajeta" which is allegedly available a las bodegas latinas; I'd like to try that, or else boil up a can of evaporated condensed milk until it caramelizes.