Banana Flan Cake Recipe

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 onto 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.