banana flan cake

Ingredients

• Servings: 1
• cooking spray
• 1 (12 ounce) jar caramel topping, divided
• cake:
• 1 (18.25 ounce) package spice cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 cup mashed banana
• 1/2 teaspoon almond extract
• flan:
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 5 eggs
• 1/2 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon almond extract

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 10 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 12-cup fluted tube pan (such as bundt®) with cooking spray. pour 11 ounces caramel topping into prepared pan. spray a sheet of aluminum foil with cooking spray.
• beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan.
• beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. cover fluted tube pan tightly with prepared aluminum foil, sprayed-side down. set fluted tube pan into a large baking dish and fill baking dish with about 2 inches of water, creating a water bath.
• bake in the preheated oven for 2 hours. remove fluted tube pan from water and allow to cool for 15 minutes. remove aluminum foil and invert cake a serving dish. the caramel topping should flow down the sides of cake.
• cool cake to room temperature and refrigerate, 8 hours to overnight. drizzle remaining caramel sauce over cake before serving.