This Caramel Banana Nut Poke Cake is all the things you have ever dreamed of, in a cake, and more. It’s quick, simple, and full of sweet flavor.
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.
WHAT IS THE BEST WAY TO STORE THIS RECIPE?
I love this recipe, and my family does as well, that we usually don’t have much leftover. However, if you do have some leftover, the best way to store it, is putting it in the fridge.
We recommend placing it in an air tight storage container, and putting it in the fridge.
If you aren’t going to eat it for more than a week, we recommend freezing it. Again the best way to freeze it is placing it in an airtight storage container and putting it in the freezer.
Caramel Banana Nut Poke Cаkе
5 mіn Prер Time
30 mіn Cооk Time
45 min Total Tіmе
- 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
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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