Best 12 Caramel Banana Nut Poke Cake Recipes

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Caramel banana nut poke cake is a classic Southern dessert that combines the flavors of sweet caramel, ripe bananas, and crunchy nuts in a moist and flavorful cake. This delectable treat is perfect for special occasions, potlucks, or simply as a delightful dessert to enjoy with family and friends. In this article, we will guide you through the steps of creating the perfect caramel banana nut poke cake, ensuring that you end up with a moist, tender cake that is bursting with flavor in every bite. We will provide detailed instructions, helpful tips, and variations to suit your preferences. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a truly unforgettable caramel banana nut poke cake.

Here are our top 12 tried and tested recipes!

CARAMEL BANANA NUT POKE CAKE RECIPE



Caramel Banana Nut Poke Cake Recipe image

Yield 15

Number Of Ingredients 7

1 (16.5 ounce) box yellow cake mix, prepared according to directions
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel sauce
1 (3.4 ounce) box instant banana pudding
1 1/2 cups milk
1 (8 ounce) container Cool Whip
Nut topping

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.

BANANA CARAMEL POKE CAKE RECIPE - (4.4/5)



Banana Caramel Poke Cake Recipe - (4.4/5) image

Provided by cecelia26_

Number Of Ingredients 11

CAKE:
1 box (16.5-ounce) yellow cake mix
1 box (3.4-ounce) banana cream JELL-O pudding mix
1 can (14-ounce) sweetened condensed milk
1 jar (12-ounce) caramel ice cream topping sauce
TOPPING:
1 box (3.4-ounce) banana cream JELL-O pudding mix
1 cup milk
1 (16-ounce) Cool Whip, thawed
1 cup Nilla Wafer cookies, crushed
1/4 cup caramel ice cream topping sauce

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 CARAMEL POKE CAKE



Banana Caramel Poke Cake image

Let your Kids poke holes all over the surface of the cake. This allows the syrup to seep into the hot cake and eliminate the need for icing. So Delicious!!

Provided by Chef mariajane

Categories     Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup brown sugar
1/2 cup Crisco cooking oil
2 eggs
1/2 cup plain yogurt
4 ripe bananas, mashed
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup smucker's caramel topping

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.

Nutrition Facts : Calories 261.6, Fat 8, SaturatedFat 1.3, Cholesterol 27.6, Sodium 151.8, Carbohydrate 46.1, Fiber 1.4, Sugar 17.3, Protein 3.3

ROLO-STUFFED BANANA POKE CAKE



Rolo-Stuffed Banana Poke Cake image

Your favorite chocolate-covered caramels find a home in this banana and caramel poke cake.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 8

One 16.5-ounce box prepared vanilla cake mix
30 chocolate-covered caramels, such as Rolos ®
One 3.4-ounce box instant banana pudding
2 cups heavy cream
1 tablespoon sugar
1 tablespoon pure vanilla extract
1/2 cup prepared caramel sauce, plus more for drizzling
3 bananas, sliced 1/4-inch-thick

Steps:

  • Prepare the cake mix and bake in a 9-by-13-inch baking pan according to package directions. Let cool for 10 minutes.
  • Position the cake with the long end closest to you. Evenly space the chocolate candies in 5 rows down the center of the cake (there should be 6 chocolates per row). Use the handle of a wooden spoon to push all of the candies into the cake. Cool completely.
  • Meanwhile, prepare the pudding according to the package directions and set aside.
  • Beat together the cream, sugar and vanilla in a medium bowl with an electric mixer on medium-high speed until soft, billowy peaks form, 3 to 4 minutes.
  • Spread the caramel sauce over the cooled cake, making sure it drips down into the holes. Top with the pudding and then the sliced bananas. Spread the whipped cream over the top. Using an offset spatula, create swirls. Drizzle with extra caramel sauce. Cut into pieces and serve. (The cake is best eaten right away.)

BANANA-NUT CAKE WITH CARAMEL ICING



Banana-Nut Cake with Caramel Icing image

A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.

Provided by MR. YO

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h40m

Yield 16

Number Of Ingredients 17

1 ¼ cups white sugar, divided
1 tablespoon ground cinnamon
½ cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup shortening
1 cup mashed banana
2 eggs
1 tablespoon pure vanilla extract
½ cup sour cream
6 tablespoons butter
¾ cup packed dark brown sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
2 cups sifted powdered sugar

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.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 58.2 g, Cholesterol 38.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 194.7 mg, Sugar 43.4 g

BANANA PUDDING POKE CAKE



Banana Pudding Poke Cake image

A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

Provided by Madicakes

Categories     Desserts     Cakes     Poke Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
1 cup water
½ cup vegetable oil
3 eggs
2 cups cold milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup vanilla wafer crumbs (such as Nilla®), or to taste

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.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g

BANANA PUDDING POKE CAKE



Banana Pudding Poke Cake image

The flavors of banana cream pie come together in this easy and delicious poke cake!

Provided by Jessica Walker

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, oil and eggs called for on cake mix box
2 boxes (4-serving size each) banana instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Sliced bananas
Vanilla wafer cookies

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
  • With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

BANANA POUND CAKE



Banana Pound Cake image

I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

3 teaspoons plus 3 cups sugar, divided
1 cup butter, softened
6 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
GLAZE:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons 2% milk

Steps:

  • Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.

Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.

CARAMEL DRIZZLE BANANA PUDDING POKE CAKE



Caramel Drizzle Banana Pudding Poke Cake image

Discover a party-size cake with a hidden surprise-pudding holes! Our Caramel Drizzle Banana Pudding Poke Cake couldn't be simpler to make. Just poke holes in the baked cake, then fill and frost with pudding. This caramel drizzle banana pudding poke cake is sure to become a new family favorite.

Provided by My Food and Family

Categories     Recipes

Time 3h20m

Yield 20 servings

Number Of Ingredients 7

1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Banana Cream Flavor Instant Pudding
1 qt. (4 cups) plus 2 Tbsp. cold milk, divided
2 bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
12 KRAFT Caramels
12 vanilla wafers, coarsely crumbled

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
  • Beat pudding mixes and 1 qt. milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake; gently shake pan to let pudding seep into holes in cake. Pour remaining pudding over cake; spread to completely cover top of cake. Top with bananas. Spread COOL WHIP over cake, completely covering bananas.
  • Microwave caramels and remaining milk in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and sauce is smooth when stirred. Cool 5 min.
  • Drizzle caramel sauce over cake. Refrigerate 2 hours. Sprinkle with crumbled wafers just before serving.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 18 g, Protein 3 g

BANANA NUT COFFEECAKE WITH CARAMEL ICING



Banana Nut Coffeecake With Caramel Icing image

I found this wonderful recipe in a Penzey's catalog and it became one of my favorites. I posted the recipe as I found it, but check the notes at the bottom as I made a few suggestions for the tweaks I've made.

Provided by Charmed

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 17

1/4 cup cinnamon sugar
1/2 cup chopped pecans or 1/2 cup walnuts
1/2 cup vegetable shortening
1 cup sugar
2 eggs
2 large very ripe bananas, mashed (about 1 cup)
1 tablespoon vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter or 6 tablespoons margarine
3/4 cup brown sugar, packed
6 tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat oven to 350. Grease a bundt or tube pan well.
  • In a small bown, mix the filling ingredients together well and set aside.
  • In a large bowl with a mixer, cream the shortening and sugar until very light and fluffy. Beat in the eggs, then the mashed banana and vanilla.
  • Add the sour cream and mix until well-blended.
  • Sift together the flour, baking powder, baking soda and salt, add this to the batter, and beat until well blended.
  • Sprinkle half the filling mixture into the baking pan, then top with half the batter. Repeat with the remaining filling and top with the rest of the batter.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 5 minutes on a rack, then turn out the cake onto the rack to finish cooling.
  • Don't prepare the icing until the cake is completely cool and you are ready to ice it. The icing gets hard very fast so you need to use it immediately.
  • To make the icing, melt the 6 tablespoons of butter in a saucepan, then add the sugar and milk. Bring to the boil and continue boiling for 1 minute. Remove from the heat, add the vanilla, and gradually mix in the powdered sugar. (Note that the icing hardens rather quickly, so you need to work fast. If it hardens up too quickly for you, add some milk to thin it out.).
  • Pour the icing over the cooled cake and let it drip down a little over the sides.
  • NOTES:.
  • Instead of the 1/4 cup of cinnamon sugar called for in the filling, I make my own using 3 tablespoons of sugar and 1 tablespoon of cinnamon.
  • The recipe calls for 1/2 cup of shortening but I will often use 1/4 cup shortening and 1/4 cup butter or margarine, which makes it a bit richer, although it is great with just shortening. I've used all butter or margarine in a pinch at times with excellent results.

Nutrition Facts : Calories 506, Fat 21, SaturatedFat 8.1, Cholesterol 55.8, Sodium 251.3, Carbohydrate 76.9, Fiber 1.6, Sugar 56.9, Protein 4.5

BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE



Banana, Peanut Butter and Marshmallow Poke Cake image

Banana, peanut butter and marshmallow make a terrific sandwich, and an even better poke cake!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 box (6-serving size) vanilla instant pudding and pie filling mix
3 cups cold milk
1/3 cup creamy peanut butter
1 jar (7 oz) marshmallow creme
1 cup butter, softened
2 cups powdered sugar
1/3 cup creamy peanut butter
Sliced bananas

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
  • Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 690, Carbohydrate 89 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 62 g, TransFat 1/2 g

PEANUT BUTTER BANANA POKE CAKE RECIPE BY TASTY



Peanut Butter Banana Poke Cake Recipe by Tasty image

Here's what you need: freshly made yellow cake, bananas, creamy peanut butter, can of sweetened condensed milk, frozen whipped topping, roasted peanuts

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 6

1 freshly made yellow cake, prepared from scratch or using a packaged mix
4 bananas, 2 mashed and 2 sliced
1 ½ cups creamy peanut butter, melted
14 oz can of sweetened condensed milk
8 oz frozen whipped topping, thawed
½ cup roasted peanuts, chopped

Steps:

  • Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  • In a large bowl, mix 2 mashed bananas, 1 cup of the melted peanut butter, and the sweetened condensed milk; if needed, add extra milk to loosen the mixture. Pour the mixture over the cake and let it settle into the holes for about 10 minutes. Some of the mixture will stay on top, which is okay.
  • Spread the whipped topping evenly over the cake. Place sliced bananas on the topping, drizzle the remaining ½ cup of melted peanut butter on top, and sprinkle with the roasted peanuts. Chill the cake for at least 3 hours or up to overnight.
  • Enjoy!

Nutrition Facts : Calories 521 calories, Carbohydrate 69 grams, Fat 24 grams, Fiber 4 grams, Protein 11 grams, Sugar 44 grams

Tips:

  • Choosing ripe bananas: For the best flavor and texture, select ripe, spotty bananas. These bananas will be sweeter and have a softer texture, making them ideal for baking.
  • Caramel Sauce Consistency: The consistency of the caramel sauce is crucial. It should be thick enough to coat the back of a spoon but not too thick that it becomes difficult to pour. If the sauce is too thick, add a little bit of milk or cream and heat until desired consistency is achieved.
  • Cake Doneness: To ensure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, bake for a few more minutes.
  • Cream Cheese Frosting Temperature: For a smooth and creamy frosting, ensure the cream cheese is at room temperature before mixing. This will allow the frosting to blend together easily and create a light and fluffy texture.
  • Storage: Store the Caramel Banana Nut Poke Cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor and texture.

Conclusion:

The Caramel Banana Nut Poke Cake is a delectable dessert that combines the flavors of sweet bananas, rich caramel, and crunchy nuts. With its moist and tender crumb, decadent caramel sauce, and creamy cream cheese frosting, this cake is a sure crowd-pleaser. Whether you're celebrating a special occasion or simply looking for a sweet treat, this recipe is sure to satisfy your cravings. Enjoy baking and indulging in this irresistible Caramel Banana Nut Poke Cake!

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