Banana-Caramel Toffee Cake

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

Shutterstock

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.

4
Servings
57
Calories Per Serving
Deliver Ingredients

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

Total Fat
3g
4%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
7g
5%
Protein
2g
4%
Vitamin A, RAE
27µg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
50mg
5%
Folate, total
2µg
1%
Magnesium, Mg
6mg
2%
Phosphorus, P
42mg
6%
Selenium, Se
1µg
2%
Sodium, Na
43mg
3%
Water
34g
1%

Banana Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Banana Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.