Caramel Banana Nut Poke Cake
The cake was so moist, gooey and delicious that it didn’t last long around our house.
Needless to say, this cake is our new go to and favorite cake for any occasion and birthday. If you are in need of a quick cake idea, this is your answer.
It came together in minutes, is practically fail proof, and is so tasty, quick, simple, and full of sweet flavor.
Caramel Banana Nut Poke Cake
5 min Prep Time
30 min Cook Time
45 min Total Time
Ingredients:
Cake:
Directions:
Make yellow cake according to the box directions for a 9x13 cake. Let cool. Using a fork, poke holes all over the top of the cake. Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake.
In a mixing bowl, whisk together banana pudding mix and milk for two minutes, until it begins to thicken. Fold in Cool Whip until completely combined. Spread Cool Whip/pudding mixture over the top of the cake.
Sprinkle on nut topping and drizzle with any leftover caramel. Store in the refrigerator until time to serve.
Needless to say, this cake is our new go to and favorite cake for any occasion and birthday. If you are in need of a quick cake idea, this is your answer.
It came together in minutes, is practically fail proof, and is so tasty, quick, simple, and full of sweet flavor.
Caramel Banana Nut Poke Cake
5 min Prep Time
30 min Cook Time
45 min Total Time
Ingredients:
Cake:
- 1 (16.5 ounce) box yellow cake mix, prepared according to directions
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) jar caramel sauce
- 1 (3.4 ounce) box instant banana pudding
- 1 1/2 cups milk
- 1 (8 ounce) container Cool Whip
- Nut topping
Directions:
Make yellow cake according to the box directions for a 9x13 cake. Let cool. Using a fork, poke holes all over the top of the cake. Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake.
In a mixing bowl, whisk together banana pudding mix and milk for two minutes, until it begins to thicken. Fold in Cool Whip until completely combined. Spread Cool Whip/pudding mixture over the top of the cake.
Sprinkle on nut topping and drizzle with any leftover caramel. Store in the refrigerator until time to serve.
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