Banana Caramel Poke Cake
This Banana Caramel Poke Cake has a VERY moist cake layer topped with a sweet banana flavored frosting. Caramel in the cake AND drizzled on top with some Nilla Wafers completes this luscious dessert.
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I’ve never made a poke cake before. Wait, I’ve made JELL-O gelatin poke cakes. But never the kind that uses sweetened condensed milk.
After making this banana version, I AM SUCH A FAN. I can’t wait to make my next flavor. I guarantee if you bring this to a potluck people will want the recipe.
How to make a poke cake:
- In a large mixing bowl add cake mix and ingredients to make a 13×9 cake (according to package). Mix in box of pudding mix. Pour batter into a greased and floured 13×9 baking dish. Bake according to package directions.
- Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. I combined sweetened condensed milk with a jar of caramel ice cream topping sauce. It was a lot of moisture on top of this cake, BUT please, don’t let that deter you. Some sauce will remain on top of the cake. That’s okay!! Cover cake with plastic wrap and refrigerate overnight.Once you refrigerate the cake over night, it all gets soaked up and creates a super delicious bite of caramel banana cake.
- I added a box of pudding mix to the Cool Whip topping. By mixing the pudding with only one cup of milk it remained nice and thick. Perfect when folding in the Cool Whip. I could eat the topping all by itself. Adding the crushed Nilla Wafers is also very essential. They provide that little bit of crunch with the cake. Totally necessary. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve. Use within 3-4 days. ENJOY
If you love today’s Banana Caramel Poke Cake recipe, you’ll also love these desserts:
Summer is not complete until we have enjoyed at least ONE JELL-O gelatin poke cake! They are so fun and easy (change the flavor and colors too). We love layering our cake in a trifle bowl with a cheesecake filling!
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Banana Caramel Poke Cake recipe:
For the Cake:
- 1 box (16.5oz) yellow cake mix (with ingredients to prepare, according to box)
- 1 box (3.4oz) banana cream JELL-O pudding mix
- I can (14oz) sweetened condensed milk
- 1 jar (12oz) caramel ice cream topping sauce
For the Topping:
- 1 box (3.4oz) Banana cream JELL-O pudding mix
- 1 cup milk
- 16oz Cool Whip, thawed
- 1 cup Nilla Wafer cookies, crushed
- 1/4 cup caramel ice cream topping sauce
- In a large mixing bowl add cake mix and ingredients to make a 13x9 cake (according to package). Mix in box of pudding mix. Pour batter into a greased and floured 13x9 baking dish. Bake according to package directions.
- Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. 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.
- To make the 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 3-4 days. ENJOY!
*Today’s recipe for Banana Caramel Poke Cake was originally posted on Shugary Sweets on June 2, 2013 and has been republished in June 2018.
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