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Banana-Caramel Toffee Cake

This banana-caramel toffee dessert is easier than you think to make
banana cake

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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.

Ingredients

  • 25 caramel candies, such as KRAFT Caramels
  • 3/4 Cups 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 Tablespoons toffee bits

Directions

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.

Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.

Top with remaining COOL WHIP and toffee bits.

Nutritional Facts
Servings4
Calories Per Serving898
Total Fat41g64%
Sugar95gN/A
Saturated21g100%
Cholesterol128mg43%
Protein11g22%
Carbs129g43%
Vitamin A227µg25%
Vitamin B120.8µg13.2%
Vitamin B60.3mg15.2%
Vitamin C5mg8%
Vitamin D2µgN/A
Vitamin E1mg7%
Vitamin K5µg7%
Calcium180mg18%
Fiber4g16%
Folate (food)51µgN/A
Folate equivalent (total)79µg20%
Folic acid16µgN/A
Iron3mg16%
Magnesium72mg18%
Monounsaturated11gN/A
Niacin (B3)2mg12%
Phosphorus473mg68%
Polyunsaturated5gN/A
Potassium640mg18%
Riboflavin (B2)0.5mg28.1%
Sodium811mg34%
Sugars, added43gN/A
Thiamin (B1)0.3mg18.3%
Trans0.3gN/A
Zinc1mg10%