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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Ingredients50 m servings 252 cals
Original recipe yields 16 servings
- 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.
- Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
- Top with remaining COOL WHIP and toffee bits.
Per Serving: 252 calories; 9.8 g fat; 37.5 g carbohydrates; 2.7 g protein; 66 mg cholesterol; 248 mg sodium. Full nutrition