This Banana Toffee Poke Cake is a simple dessert that will impress everyone! It’s sure to become a family favorite.
I can’t believe it’s taken me this long to make a poke cake. For years I assumed poke cakes were only filled with Jello. I admire the red, white and blue swirly Jello cakes, they are so festive and fun, but I just don’t like Jello. I know, it’s almost un-American to admit that isn’t it? See, the thing is, we ate a LOT of Jello growing up on the 70’s. It was novel and sort of hip back then. I’d race through my meal so I could hurry and grab a bowl of brightly colored, jiggly squares awaiting in the fridge. It was cool, fruity and dissolved in your mouth like nothing else.
I don’t know what made me take notice of poke cakes. Perhaps it’s simply because I am seeing them more and more. I can certainly see the appeal. They are incredibly easy to prepare and can be made in a gazillion and one flavors. Why NOT make a poke cake?
The idea for this flavor combination hit me months ago when I was dining out with friends. Someone ordered a banoffee pie and I’ve been obsessed with that combination ever since! Bananas and toffee are quite the dynamic duo. If you like Banana’s Foster, then you will love this poke cake. I mixed very ripe bananas and a bit of brown sugar into my cake mix. Then I drizzled caramel ice cream topping into my cake for the moistest cake you’ve ever had! Then I covered the cake in creamy whipped topping and crunchy toffee bits. If you are a caramel fanatic, then you’ll want to drizzle a little more caramel over your cake.
I was hooked on Jello in the 70’s, today I’m hooked on poke cakes!
- 1 18.25 oz box yellow cake
- ¼ cup brown sugar
- 3 ripe mashed bananas
- ½ cup vegetable oil
- ½ cup sour cream
- 3 whole eggs
- 1 teaspoon vanilla
- ⅔ cup caramel ice cream topping, plus 2 tablespoons for drizzling
- 1 8 oz container whipped topping
- ¼ cup toffee bits
- In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a tooth inserted in the center comes out clean. Remove from oven and let cake cool completely.
- When cake has cooled, poke holes in the cake using the end of a wooden spoon. Carefully pour caramel over cake; spreading if necessary, making sure caramel fills in the holes. Cover cake with whipped topping. Sprinkle with toffee bits and drizzle with extra caramel.
Holy YUM, Tanya!! This looks so delicious. I’m also obsessed with poke cake and think this recipe looks phenomenal. Thank you!
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