How to Make Banana Flan Cake - A Step-by-Step Guide

Looking for a decadent dessert that will impress your friends and family? Look no further than this delicious Banana Flan Cake recipe. This indulgent dessert combines the creaminess of flan with the moistness of a banana cake, creating a perfect marriage of flavors and textures.

The flan layer is rich and creamy, while the banana cake layer is moist, fluffy, and bursting with banana flavor. When the two layers come together, they create a dessert that is sure to become a new favorite ...

Read more

Ingredients

  • cooking spray
  • 1 (12 ounce) jar caramel topping, divided
  • 1 (18.25 ounce) package spice cake mix
  • 3 eggs
  • ⅓ cup vegetable oil
  • ⅓ cup water
  • 1 cup mashed banana
  • ½ teaspoon almond extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 5 eggs
  • ½ cup milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon almond extract

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs
  • Additional Time: 8 hrs 15 mins
  • Total Time: 10 hrs 35 mins
  • Servings: 16

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

    444 cal.

    • Total Fat: 20g
    • Saturated Fat: 9g
    • Cholesterol: 124mg
    • Sodium: 427mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 1g
    • Total Sugars: 32g
    • Protein: 10g
    • Vitamin C: 2mg
    • Calcium: 194mg
    • Iron: 1mg
    • Potassium: 332mg