Your favorite chocolate-covered caramels find a home in this banana and caramel poke cake.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 35 min
Active:
30 min
Yield:
10 to 12 servings
Level:
Easy
Total:
1 hr 35 min
Active:
30 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.)

Categories:
More from:

Food Goals

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Old-Fashioned Banana Cake

Recipe courtesy of Ina Garten

Banana Pudding Cake

Recipe courtesy of Trisha Yearwood

Giant Chocolate Lava Cake

Recipe courtesy of Food Network Kitchen

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Bread

Recipe courtesy of Food Network Kitchen

Banana Pudding

Recipe courtesy of Trisha Yearwood

Banana Pudding

Recipe courtesy of Sandra Lee

Banana Cherry Custard Muffins

Recipe courtesy of Valerie Bertinelli

Banana Muffins

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword