Banana and Caramel
Really, how can you go wrong? Well, unless you don’t really like bananas. Then, that could be a problem. But this particular take on that classic dessert doesn’t have to be made with bananas for you to get that amazing combination of flavors. And seriously, poke cakes are good y’all. What’s a poke cake? It’s a cake that has been “poked” with a fork or wooden spoon handle and then those holes are filled with some sort of yummy sauce or jell-o or pudding. But these kinds of cakes are so yummy that it is fun to come up with different combinations of flavors. And I am a lover of Bananas Foster. I’m just not a fan of rum. It just doesn’t do anything for me in that dessert. So, this cake is all the things I love without the alcohol. Now, you certainly could add in a bit of rum or rum extract if you really want to capture that true Bananas Foster flavor. But personally, I don’t think it’s missing at all in this.
Bananas Foster Poke Cake
AND, this has crushed Biscoff cookies on top to get some of that cinnamon flavor added to the party. If you haven’t had Biscoff cookies yet, then I’m telling ya that you need to try these! They are easily found at most major grocery stores these days in the cookie aisle. Just check out my ingredient image below so you can see what the package looks like. If you can’t find them, just use cinnamon graham crackers.
I will also say that if I were just making this for my family, I would probably leave out the bananas because they would probably brown before we could finish eating this cake. Or, if you don’t enjoy bananas, then you can certainly leave them out. You get great banana flavor from the whipped topping on here.
Ingredients:
1 box butter golden cake mix (or yellow)
ingredients needed to make cake, butter, eggs and water
1 (12 oz.) jar caramel sauce
4-5 ripe bananas, sliced
1 (3.4 oz.) package instant banana cream pudding
1 cup cold milk
1 (8 oz.) container Cool Whip, thawed
8-10 Biscoff cookies, crushed
additional caramel sauce (for garnish)
4-5 ripe bananas, sliced
1 (3.4 oz.) package instant banana cream pudding
1 cup cold milk
1 (8 oz.) container Cool Whip, thawed
8-10 Biscoff cookies, crushed
additional caramel sauce (for garnish)
Directions:
Prepare cake according to package directions for a 9×13 baking dish. Once it comes out of the oven (while still warm), poke several holes all over the top of the cake. I like to use this meat fork, it makes the perfect size hole, but use whatever you have on hand that is a similiar size.
Pour caramel sauce evenly over cake.
Make sure you spread it into the holes (using an offset spatula or a butter knife.) Now, at this point, you need to allow the cake to cool completely.
Once cake has cooled, top with sliced bananas.
In a medium bowl, combine instant banana cream pudding with 1 cup milk.
Whisk until smooth and starting to thicken.
Then add in Cool Whip. Stir together gently until combined.
Then spread topping on top of banana layer.
Place Biscoff cookies in a Ziploc bag and crush them up using a rolling pin or other heavy object. I’m using my heavy meat tenderizer here.
Then sprinkle cookie crumbs all over the top of the cake.
Slice and serve. And if you’d like, drizzle some caramel sauce over the individual servings. Be sure to refrigerate leftovers.
Enjoy!
Bananas Foster Poke Cake
This Bananas Foster Poke Cake starts with a boxed cake mix and has bananas and caramel added and topped with whipped cream and Biscoff. No alcohol.
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 472kcal
Ingredients
- 1 box butter golden cake mix
- ingredients needed to make cake: butter, eggs and water
- 1 12 oz jar caramel sauce
- 4-5 ripe bananas sliced
- 1 3.4 oz package instant banana cream pudding
- 1 cup cold milk
- 1 8 oz container COOL WHIP thawed
- 8-10 Biscoff cookies crushed
- additional caramel sauce for garnish
Instructions
- Prepare cake according to package directions for a 9 x 13 baking dish.
- Once it comes out of the oven (while still warm), poke several holes all over the top of the cake using a meat fork or other similar-sized object.
- Pour caramel sauce evenly over cake making sure the caramel sauce gets into the holes.
- Spread sauce around and into the holes (using an offset spatula or a butter knife).
- Now, at this point, you need to allow the cake to cool completely.
- Once cake has cooled, top with sliced bananas.
- In a medium bowl, combine instant banana cream pudding with 1 cup milk.
- Whisk until smooth and starting to thicken.
- Then add in Cool Whip.
- Stir together gently until combined.
- Then spread topping on top of banana layer.
- Place Biscoff cookies in a Ziploc bag and crush them up using a rolling pin or other heavy object.
- Then sprinkle cookie crumbs all over the top of the cake.
- Slice and serve.
Notes
If you'd like, drizzle some caramel sauce over the individual servings.
Be sure to refrigerate leftovers.
Be sure to refrigerate leftovers.
Nutrition
Calories: 472kcal | Carbohydrates: 72g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 594mg | Potassium: 252mg | Fiber: 1g | Sugar: 29g | Vitamin A: 555IU | Vitamin C: 3.5mg | Calcium: 153mg | Iron: 1.4mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
It's 8 am and I am drooling! Love the new blog design to!!!
So many recipes I want to try. There goes my diet! I think I will start with this one. YUM
Most instant puddings have sugar free varieties and I found some sauces that were sugar free.
Having trouble navigating internet so this might be a duplicate message. This looks and sounds DELICIOUS. Can't wait to try this. FYI, I prefer the taste of Smucker's Sundae Sauce-Caramel Flavor and I recently purchased a sugar free variety but haven't tasted it yet. Love your website. Thanks for all the time you put into it.
Looks delicious! I made the Boston cream poke cake and it was a terrific hit so I will try this one too!
Oh my, I'm swooning just looking at this! Must make, must must must must!
Why Miz Brandie…I do declare, I too, am SWOONING over this lovely creation! You are the Cake Queen for sure! REALLY love your new header…isn't it fun to change things up now and again? Keep on creatin' and bakin' girl. Maybe I'll get to be the dishwasher when you have your own tv show! You cook…I'll eat..and of course, wash dishes too. =)
This looks so delicious. I am going to make it in this weekend.
This recipe came at just the right time! My Father-in-law will be celebrating his 80th Birthday on the 6th of this month and he loves banana!
So going to make this!
Happy Hugs,
Jemm
Just pinned this – it looks s good!
omg this is soooooooooooo delious!!!!!! my hubby just loved it made it for our long weekend aug 1/2013 thank you Brandie
omg this is sooooo good well worth the effect to make ohhh yes thanks Brandie
I made this cake last week for a neighbor's birthday and it was delicious. Will make it again for other occasions. It's good for making ahead and simple enough that inexperienced or disinterested bakers could easily put it together. Thanks for sharing this recipe!
I just made this tonight for my birthday and it turned out so great!!! I'm pretty sure I could just eat the pudding/whipped cream mixture alone! Thank you for sharing this, I will definitely be making it again!!
What is a biscoff cookie? Could something else be subbed?
It’s a European brand cookie. I found them in Walmart in the cookie aisle.
Looks great but wondering how long the bananas will hold up (not turn brown)? I would be making this the night before an event. Anyone?
OMG!!! This is so good, it is dangerous in my house, lol!!! I made 1/2 of the recipe, using 7.6 oz. of cake mix, 1 extra large egg, a heaping 1/4 cup of water and almost 4 TBS of butter and baked in one 8 X 8 pan. I ended up adding a bit more fresh bananas and forgot to cut the pudding/cool whip amounts in half, oops, lots of yummy topping!! The only thing I changed, other then halving, was to sprinkle on cinnamon after putting on the caramel. This will definitely be made again!! Thanks for sharing the recipe!!
Hi there! I'm a HUGE fan of poke cakes. You can pretty much tailor them to your taste and you can't possibly go wrong. We do a chocolate one with condensed milk along with caramel sauce, topped with cool whip and chopped toffee chocolate chopped very fine. To. Die. For. This bad baby wasn't a disappointment either. I made the mistake of using vanilla pudding mix instead of banana. Not sure how much the taste changed because of this but not sure it mattered because it was still fabulous. After everyone was done eating, we still had half a cake sitting right in front of us and before we knew it, everyone had grabbed forks and just dug in. Straight from the pan! And I do agree, do not add bananas unless cake will be consumed in its entirety the day of. They brown quickly. Thank you for this post. Much appreciated, though my thighs are probably not thinking the same thing.
nice
Hi! Your recipe looks amazing… If I were to add bourbon or rum… How much would you suggest to put in your recipe?
Hi Elizabeth – that is a great question. I suppose it would depend on how boozy you want it. I would start small and go from there. Perhaps 1/4 cup to start off.
Should the milk be full fat? Or can I use 1%?