Bananas Foster Poke Cake

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Course: Dessert

Cuisine: American

Servings: 12

Calories: 472 kcal

Author: Brandie @ The Country Cook

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

1. Prepare cake according to package directions for a 9 x 13 baking dish.
2. 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.
3. Pour caramel sauce evenly over cake making sure the caramel sauce gets into the holes.
4. Spread sauce around and into the holes (using an offset spatula or a butter knife).
5. Now, at this point, you need to allow the cake to cool completely.
6. Once cake has cooled, top with sliced bananas.
7. In a medium bowl, combine instant banana cream pudding with 1 cup milk.
8. Whisk until smooth and starting to thicken.
9. Then add in Cool Whip.
10. Stir together gently until combined.
11. Then spread topping on top of banana layer.
12. Place Biscoff cookies in a Ziploc bag and crush them up using a rolling pin or other heavy object.
13. Then sprinkle cookie crumbs all over the top of the cake.
14. Slice and serve.

Recipe Notes

If you'd like, drizzle some caramel sauce over the individual servings.Be sure to refrigerate leftovers.