Banana Caramel Poke Cake Recipes

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.

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.

Steps:

• Prepare the cake mix and bake in a 9-by-13-inch baking pan according to package directions. Let cool for 10 minutes.
• Position the cake with the long end closest to you. Evenly space the chocolate candies in 5 rows down the center of the cake (there should be 6 chocolates per row). Use the handle of a wooden spoon to push all of the candies into the cake. Cool completely.
• Meanwhile, prepare the pudding according to the package directions and set aside.
• Beat together the cream, sugar and vanilla in a medium bowl with an electric mixer on medium-high speed until soft, billowy peaks form, 3 to 4 minutes.
• Spread the caramel sauce over the cooled cake, making sure it drips down into the holes. Top with the pudding and then the sliced bananas. Spread the whipped cream over the top. Using an offset spatula, create swirls. Drizzle with extra caramel sauce. Cut into pieces and serve. (The cake is best eaten right away.)

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
• Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
• Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Steps:

• Butter and flour a tube pan or a bundt pan that can hold 12 cups.
• Preheat the oven to 350 degrees F.
• Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
• In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
• Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
• Add the vanilla extract and mix for another 30 seconds.
• With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
• Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
• Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
• About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
• Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
• Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine boiling water and oats in a small bowl; let stand for 20 minutes.
• Combine 1/2 cup butter, 1 cup brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add bananas, eggs, and vanilla extract; stir well to combine. Mix in oatmeal.
• Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin, about 5 minutes.
• Poke 3 deep holes into each muffin using the round handle of a small wooden spoon. Drizzle 1 tablespoon caramel-flavored condensed milk over each muffin. Let cool completely, about 15 minutes.
• Mix 1 cup brown sugar, walnuts, coconut, 1/2 cup melted butter, and heavy cream together in a bowl to make topping. Sprinkle topping over muffins.