Banana-Caramel Toffee Cake

Banana-Caramel Toffee Cake
3.3 from 3 ratings
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This banana-caramel toffee dessert is easier than you think to make, thanks to an ingredient list that calls for a thawed-out frozen pound cake.
Servings
4
servings
banana cake
Ingredients
  • 25 caramel candies, such as kraft caramels
  • 3/4 cup milk
  • 1 package (3.4 ounces) vanilla pudding, such as jell-o vanilla flavor instant pudding
  • 1 tub (8 ounces) whipped cream, such as cool whip whipped topping, thawed, divided
  • 1 package (16 ounces) frozen pound cake, thawed
  • 2 bananas
  • 2 tablespoon toffee bits
Directions
  1. Microwave caramels and milk in microwaveable bowl on high for 2 min.; stir. Microwave for 2 minutes or until caramels are completely melted and sauce is well blended, stirring after each minute. Add dry pudding mix; whisk. Cool for 15 minutes. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate for 20 minutes or until chilled.
  2. Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
  3. Top with remaining COOL WHIP and toffee bits.
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