Banana Flan Cake
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
5
Eggs1 cup
Vegetable Oil1 cup
Water1 cup
Banana (mashed)1 tsp
Almond Extract12 fluid ounce
Evaporated Milk (can)1 cup
MilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Spray a 12-cup fluted tube pan (such as Bundt(R)) with cooking spray
3
Pour 11 ounces caramel topping into prepared pan
4
Spray a sheet of aluminum foil with cooking spray
5
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
6
Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan
7
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
8
Cover fluted tube pan tightly with prepared aluminum foil, sprayed-side down
9
Set fluted tube pan into a large baking dish and fill baking dish with about 2 inches of water, creating a water bath
10
Bake in the preheated oven for 2 hours
11
Remove fluted tube pan from water and allow to cool for 15 minutes
12
Remove aluminum foil and invert cake onto a serving dish
13
The caramel topping should flow down the sides of cake
14
Cool cake to room temperature and refrigerate, 8 hours to overnight
15
Drizzle remaining caramel sauce over cake before serving