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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

Nutrition Info

444 calories carbohydrate: 57.3 g cholesterol: 124.4 mg fat: 20.1 g fiber: 1.3 g protein: 10.4 g saturatedFat: 8.5 g servingSize: - sodium: 426.8 mg sugar: 32.4 g transFat: : - unsaturatedFat: : -

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.

1 cake

This cake is great for entertaining – it is easy and the end result is very impressive! The banana and caramel combination is wonderful.