Banana Caramel Poke Cake

Banana Caramel Poke Cake might be just the Southern recipe you are searching for. One serving contains 194 calories, 4g of protein, and 5g of fat. This recipe serves 16 and costs 61 cents per serving. Several people really liked this hor d'oeuvre. A mixture of caramel ice cream topping, condensed milk, lemon pudding mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 29981 person were impressed by this recipe. It is brought to you by Shugary Sweets. From preparation to the plate, this recipe takes approximately 6 hours and 28 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. If you like this recipe, take a look at these similar recipes: Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze, Chocolate Caramel Poke Cake, and Caramel Apple Poke Cake.

Servings: 16

Preparation duration: 360 minutes

Cooking duration: 28 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large mixing bowl add cake mix and ingredients to make a 13x9 cake (according to package). Mix in box of pudding mix. Pour batter into a greased and floured 13x9 baking dish. Bake according to package directions.Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. 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. To make the 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 3-4 days. ENJOY!

 

Step by step:

1. In a large mixing bowl add cake mix and ingredients to make a 13x9 cake (according to package).

2. Mix in box of pudding mix.

3. Pour batter into a greased and floured 13x9 baking dish.

4. Bake according to package directions.

5. Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. In a small bowl, mix sweetened condensed milk with caramel sauce.

6. 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. To make the topping, beat pudding mix with milk until no lumps. Fold in Cool Whip.

7. Spread over cake. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve. Use within 3-4 days. ENJOY!

Nutrition Information:

covered percent of daily need