Banana Flan Cake

• cooking spray
• 1 (12 ounce) jar caramel topping, divided
• Cake:
• 1 (18.25 ounce) package spice cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 cup mashed banana
• 1/2 teaspoon almond extract
• Flan:
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 5 eggs
• 1/2 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon almond extract

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt(R)) with cooking spray. Pour 11 ounces caramel topping into 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 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.
4. 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.
5. Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.

cooking spray, caramel topping, cake mix, eggs, vegetable oil, water, banana, almond, condensed milk, milk, eggs, milk, cream cheese, almond

Taken from www.allrecipes.com/recipe/241838/banana-flan-cake/ (may not work)