Banana Flan Cake

Ingredients

• cooking spray
• (12 ounce) jarcaramel topping, divided
• (18.25 ounce) packagespice cake mix
• eggs
• 1/3 cup vegetable oil
• 1/3 cup water
• cup mashed banana
• 1/2 teaspoon almond extra ct
• (14 ounce) can sweetened condensed milk
• (12 fluid ounce) can evaporated milk
• eggs
• 1/2 cup milk
• (8 ounce) packagecream cheese, softened
• teaspoon almond extra ct

Instructions

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

Tips

Substitute Stage 1 banana baby food for the mashed banana, if desired.