Banana Flan Cake

Impress your guests with this banana flan cake: spice cake on the bottom and flan on the top with caramel topping oozing down the sides.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 444 Calories

Ingredients

• 3 eggs
• 5 eggs
• 1 teaspoon almond extract
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese, softened
• 1 (12 fluid ounce) can evaporated milk
• 1 (18.25 ounce) package spice cake mix
• 1 cup mashed banana
• cooking spray
• 1 (12 ounce) jar caramel topping, divided
• 0.5 cup milk
• 0.5 teaspoon almond extract
• 0.33333334326744 cup vegetable oil
• 0.33333334326744 cup water

Recipe Instructions

Step 1

Preheat the 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 the prepared pan. Spray a sheet of aluminum foil with cooking spray.

Step 2

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.

Step 3

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 the fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set the fluted tube pan into a large baking dish and fill the baking dish with about 2 inches of water, creating a water bath.

Step 4

Bake in the preheated oven for 2 hours. Remove the fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish, allowing caramel topping to flow down the sides of cake.

Step 5

Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.