Best Banana Caramel Poke Cake Recipes
CARAMEL BANANA NUT POKE CAKE RECIPE
Yield 15
Number Of Ingredients 7
Steps:
- 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.
CARAMEL DRIZZLE BANANA PUDDING POKE CAKE
Discover a party-size cake with a hidden surprise-pudding holes! Our Caramel Drizzle Banana Pudding Poke Cake couldn't be simpler to make. Just poke holes in the baked cake, then fill and frost with pudding. This caramel drizzle banana pudding poke cake is sure to become a new family favorite.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
- Beat pudding mixes and 1 qt. milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake; gently shake pan to let pudding seep into holes in cake. Pour remaining pudding over cake; spread to completely cover top of cake. Top with bananas. Spread COOL WHIP over cake, completely covering bananas.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and sauce is smooth when stirred. Cool 5 min.
- Drizzle caramel sauce over cake. Refrigerate 2 hours. Sprinkle with crumbled wafers just before serving.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 18 g, Protein 3 g
CARAMEL DRIZZLE BANANA PUDDING POKE CAKE
Discover a party-size cake with a hidden surprise-pudding holes! Our Caramel Drizzle Banana Pudding Poke Cake couldn't be simpler to make. Just poke holes in the baked cake, then fill and frost with pudding. This caramel drizzle banana pudding poke cake is sure to become a new family favorite.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
- Beat pudding mixes and 1 qt. milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake; gently shake pan to let pudding seep into holes in cake. Pour remaining pudding over cake; spread to completely cover top of cake. Top with bananas. Spread COOL WHIP over cake, completely covering bananas.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and sauce is smooth when stirred. Cool 5 min.
- Drizzle caramel sauce over cake. Refrigerate 2 hours. Sprinkle with crumbled wafers just before serving.
BANANA CARAMEL POKE CAKE RECIPE - (4.4/5)
Provided by cecelia26_
Number Of Ingredients 11
Steps:
- In a large mixing bowl add cake mix and ingredients to make a 13x9-inch cake. Mix in box of pudding mix to the cake mix. Pour batter into a greased and floured 13x9-inch baking dish. Bake according to package directions. Remove from oven and poke holes all over the top of the cake. In a small bowl, mix sweetened condensed milk with caramel sauce. Pour over warm cake, being sure to pour over the holes. Some sauce will remain on top of the cake. That's okay! Cover cake with plastic wrap and refrigerate overnight. TOPPING: Beat pudding mix with milk until no lumps. Fold in Cool Whip. Spread over cake. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve. Use within 3 to 4 days.
BANANA CARAMEL POKE CAKE
Let your Kids poke holes all over the surface of the cake. This allows the syrup to seep into the hot cake and eliminate the need for icing. So Delicious!!
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Line a 9x13-inch baking pan with foil and grease.
- Beat brown sugar and oil until combined. Add eggs one at a time, beating well after each addition. Beat in yogurt, mashed bananas and vanilla. Add next 3 ingredients and mix until combined. Pour batter into prepared pan. Bake in preheated oven 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and using a long wooden skewer, poke holes all over the surface of the cake.
- Spread caramel topping over surface of cake. As it cools, it will absorb through the holes in the cake. Let cool and serve.
Nutrition Facts : Calories 261.6, Fat 8, SaturatedFat 1.3, Cholesterol 27.6, Sodium 151.8, Carbohydrate 46.1, Fiber 1.4, Sugar 17.3, Protein 3.3
CARAMEL BANANA NUT POKE CAKE
How to make Caramel Banana Nut Poke Cake
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Make yellow cake according to the box directions for a 9×13 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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