BANANA CAKE WITH CARAMEL FILLING

Banana Cake With Caramel Filling image

i remember my friend making this for my birthday she invited my family to come this cake is out of this world if you like bananas

Provided by Patsy Fowler

Categories Cakes

Time 2h35m

Number Of Ingredients 15

Ingredients

1 box yellow cake mix
3/4 c water
1/3 c vegetable oil
3 eggs
1 c brown bananas, smashed
1/4 tsp baking soda
FOR THE CARAMEL:
15 caramels, unwraped
1/4 c heavy whipping cream
FOR THE CREAM CHEESE FROSTING:
1 stick butter softened
8 oz cream cheese, softened
4 c powdered sugar
1 tsp vanilla extract
1 Tbsp heavy cream, if needed for consistency

Steps:

1. preheat oven to 350.
2. line 2 6 inch round cake pans with parchment paper and butter and flour them or use floured cooking spray.
3. you will have some batter left over. you can also use 2 8 inch pans or 2 9 inch pans for thinner layers.
4. mix cake mix, water, oil, eggs and baking soda in a large bowl on low for 1 minute.
5. increase speed to medium and beat for 2 minutes. reduce mixer back to low or stir for a stand mixer and mix in bananas.
6. fill prepared pans 2/3 full. (if you are using 6 inch pans you will have some batter left over. make cupcakes.
7. make the caramel: while the cake is in the oven add the caramels and whipping cream to a microwave safe bowl.
8. heat on high in 30 second increments, stirring between each to help melt caramel.
9. once caramel is completely melted, place in the refrigerator to cool completely.
10. note: this makes enough caramel filling for a 6 inch layer cake. double recipe for a larger cake.
11. when getting ready to frost the cake, remove cooled caramel from the refrigerator.
12. it will be stiff. beat with a hand mixer until the caramel becomes more creamy, only a few minutes.
13. now it is like a thin frosting you can fill your cake with.
14. make the frosting: beat butter and cream cheese until fluffy.
15. slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed.
16. mix in vanilla. if needed for consistency, add heavy cream, 1 tablespoon at a time.
17. to assemble your cake, place some frosting in a pastry bag fitted with your choice of tip (i used a 1M).
18. if needed, trim the top of your cake layers to make them level. place 1 layer on cake pan.
19. pipe a rim around the edge with cream cheese frosting, creating a barrier for the caramel filling.
20. evenly spread caramel on the bottom layer. place top cake layer on the caramel.
21. frost the cake as directed. ( i frosted the entire cake with a thin crumb coat of frosting and then piped rosettes on the sides with my 1M tip.
22. i didn't have enough frosting to do rosettes on the top, so i made it smooth and added sprinkles.
23. Note: to decorate the entire cake with rosettes or similar or for a larger cake, double the frosting.