Caramel Banana Nut Poke Cake Food

BANANA CARAMEL POKE CAKE RECIPE - (4.4/5)

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.

BANANA CARAMEL POKE CAKE

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.

BANANA-CARAMEL CAKE

Steps:

• PREPARE THE CAKE:.
• Preheat oven to 350ºF.
• Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
• Dust with flour, tap out any excess, and set aside.
• Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
• In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
• Add the sugar and continue to beat for 2 more minutes.
• Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
• Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
• Mix just enough to blend the batter after each addition.
• BAKE THE CAKE:.
• Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
• Cool in the cake pans on a wire rack for 15 minutes.
• Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
• PREPARE THE ICING:.
• In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
• Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
• Remove from heat and cool the caramel mixture to 140º F.
• Place the butter on top of the cooled caramel mixture.
• Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
• ICE THE CAKE:.
• Use a serrated knife to trim the mounded side of the cake layers, if necessary.
• Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
• Place 1 cup Caramel Icing on top of the layer and spread evenly.
• Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
• Apply icing immediately.
• ENJOY!

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.

CARAMEL CAKE (PAULA DEEN)

Steps:

• Cake:.
• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
• Filling:.
• While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
• Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
• *Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
• Frosting:.
• Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

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.