Wednesday, April 6, 2016

Salted Caramel Banana Poke Cake

It's been awhile since I made my peeps a dessert.  Um,'s been a week or so...But a poke cake to store in the fridge sounds like something the boys will like.  Me?  No.  I've been making enough poor food choices lately.  I might taste test one piece, and that's IT. 
 It all started with banana cake mix, instant vanilla pudding, and a tub of Salted Caramel frosting.  I wanted a quick dessert - semi-homemade is OK with us!  The evaporated milk?  I like to use reconstituted evaporated milk in cooking - costs less, plus its richer than 2%, which is what I usually buy.  Anyhoo, mix up the cake according to the box directions and bake it in a 13x9 dish.
Warm cake smells so good and makes the house smell great, too!
Poke holes in the warm cake and mix the two boxes of vanilla pudding until soft set.  Pour it onto the cake.  Note: I didn't pour every bit of pudding on the cake - it would have overflowed!  So the little bit extra went into small tupperware cups for Bubbie's lunch.
 Cool it down on the counter, then chill completely in the fridge. 
 Uncover the frosting and nuke for about 35 seconds.  Stir well.  Then pour gently onto the cake.  I also did not use all of the frosting - but the rest went into the freezer for some other baking fun.
 Pretty layers!
Chill it completely before cutting to serve.  Store in fridge.
I tried a slice (like I do!) YUM.  The frosting is a little like ganache and the combo of banana and caramel is so good!  The frosting is plenty sweet, so a tiny piece is plenty for me.  I think the boys will approve!

Shared with
The Country Cook, Weekend Potluck


Mary N said...

What a great poke cake, Gina! Thank you so much for sharing your recipe with all of us at Weekend Potluck! We hope to see you again this Friday, linking up more of your great shares!

Marsha Baker said...

You are SO clever! This is an amazing flavor combo. I'm so glad you shared with us at Weekend Potluck. Please come back soon.


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