Flan Cake A Single-Layer Cake with Filling on Top This is a variation on the recipes that come with the Flan Pans sold by Pampered Chef. A Flan Pan is a round cake pan, about 10" in diameter and 1 1/2" deep, with a trough around the outer edge, so when the cake is turned out, there is a ridge of cake around the edge to hold the filling in. (This Flan has nothing to do with the Mexican dessert with the same name.) banana cake mix (not bread mix) and any ingredients it requires caramel sauce 3 bananas 1 cup cold milk 1 pkg Jello Instant Banana Cream Pudding mix 1 cup Cool Whip (thawed) Grease 2 flan pans and place a circle of parchment paper over the flat center of the pans. Prepare the banana cake mix according to package directions. Divide batter between the 2 pans and bake as directed on the mix package. Cool cake in pan for 10 minutes. Invert onto serving plate and allow to cool completely. You can freeze the cake if you only need one at a time. In the "well" of the cake, drizzle caramel sauce until cake is coated with a thin layer. Cover with halved slices of banana. Prepare topping for one cake by mixing milk with pudding mix. Whisk or stir briskly until pudding starts to thicken. Fold in Cool Whip. Spread topping over bananas. Refrigerate. Variations: You can use any flavor cake and pudding mixes and any fruit, nut, and/or sauce for the center. Turtle: Chocolate cake, pecans and caramel sauce, white chocolate pudding. Zesty Lemon: Lemon cake, canned lemon pie filling, lemon pudding. Cherry Cordial: Fudge cake, cherries (canned pie filling or frozen, drained), a little rum or brandy optional, vanilla pudding. Use your imagination! Please let me know if this works. —Polly Made by Polly for several 2001 potlucks, where everyone marvels at the rich, creamy texture and flavors.   P.S.: More Variations! (Send in your inspirations and we'll add them here!) Strawberry-Banana: Angel food cake, strawberry jam, sliced strawberries and bananas, vanilla or white chocolate pudding. —Star Tribune 7/01

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