Caramel Banana Nut Poke Cake Recipes

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.

BANANA-NUT CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
• Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
• Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
• Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.

BANANA NUT POKE CAKE

Steps:

• Preheat oven to 350 degrees. Combine cake mix, water, oil, eggs, cinnamon, banana and 1/4 cup of the chopped nuts. Mix 2 minutes on low with a hand or stand mixer, pour into 9 x 13 pan.
• Bake cake according to instructions. After baking, cool for at least an hour.
• Once cake has cooled, use the handle of a wooden spoon to poke holes abour 2 inches apart all over cake.
• Mix the pudding and cold milk according to package instructions, pour over cake into the holes.
• Cover with plastic wrap and refrigerate for at least an hour.
• Cover with full tub of whipped topping and crumble vanilla wafers or remaining 1/4 cup of chopped walnuts whatever your preference over the top of cake. Cool at least an hour before cutting and serving.

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.

25 BEST POKE CAKES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a poke cake recipe in 30 minutes or less!

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 POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
• Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
• Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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.