CARAMEL DRIZZLE BANANA PUDDING POKE CAKE

Caramel Drizzle Banana Pudding Poke Cake image

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

Ingredients

1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Banana Cream Flavor Instant Pudding
1 qt. (4 cups) plus 2 Tbsp. cold milk, divided
2 bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
12 KRAFT Caramels
12 vanilla wafers, coarsely crumbled

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