Caramel Drizzle Banana Pudding Poke Cake Recipes

BANANA PUDDING POKE CAKE

Steps:

• Preheat your oven to 350°F and prepare a 9x13-inch cake pan by spraying generously with non-stick spray and set aside.
• In a large mixing bowl, add the eggs, sour cream, milk, vegetable oil, and vanilla and whisk to combine.
• Add in the cake mix and whisk until there are no dry spots remaining.
• Pour the batter into the prepared pan and tap on the counter a few times to remove any air bubbles.
• Bake according to package instructions, approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool for about 10 minutes on a wire rack then use the end of a wooden spoon (or whatever else you have readily available) to poke holes all over the cake.
• Combine the pudding mix and 1 ½ cups of milk into a small bowl and whisk until slightly thickened. Pour over the cake and make sure to get as much as possible in each of the holes. Spread the remaining evenly over the cake.
• Refrigerate for at least 1 hour.
• Once the pudding has set. Top with dulce de leche (you may need to warm it slightly in the microwave until it is a spreadable consistency) or caramel sauce. Spread evenly over the cake and refrigerate for 10-15 minutes.
• Top with whipped cream, sliced bananas, and crushed Nilla Wafers.
• Cut and serve.
• Place any leftovers in an airtight container and place in the refrigerator for up to three days.

CARAMEL BANANA NUT POKE CAKE RECIPE

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.

BANANA PUDDING POKE CAKE

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.

CARAMEL DRIZZLE BANANA PUDDING POKE CAKE

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.

ROLO-STUFFED BANANA POKE CAKE

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.)

BANANA POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
• Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
• Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CARAMEL-CARROT POKE CAKE

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
• Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
• Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.

BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
• Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.