Banana Caramel Toffee Cake

Banana Caramel Toffee Cake

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"Buttery pound cake layers are spread with creamy caramel pudding and banana slices and topped with whipped topping and crunchy toffee bits."
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Ingredients

50 m servings 252 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Add dry pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups COOL WHIP. Refrigerate 20 min. or until chilled.
  2. Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
  3. Top with remaining COOL WHIP and toffee bits.

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