Banana Flan Cake

  • Recipe By
  • Published Sep 9th
  • Ready In10h 35m
  • Servings16
  • Calories444
This cake is great for entertaining – it is easy and the end result is very impressive! The banana and caramel combination is wonderful.

Banana Flan Cake Ingredients

The following are the ingredients needed to make delicious Banana Flan Cake for 16 servings:

  • 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

Banana Flan Cake Cooking Instructions

  • Prep20m
  • Cook2h
  • Ready In10h 35m

To cook Banana Flan Cake, you need about 20 minutes of preparation time. The time needed to cook this Banana Flan Cake is about 2 hours , and you can serve your Banana Flan Cake within 10 hours 35 minutes . The following are the steps to cook Banana Flan Cake easily:

  1. 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. 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. 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. 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. 5 Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.


  • Cook's Note:
  • Substitute Stage 1 banana baby food for the mashed banana, if desired.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 444 calories; 20.1 grams of fat; 57.3 grams of carbohydrates; 10.4 grams of protein; 124 milligrams of cholesterol; 427 milligrams of sodium.

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