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Banana-Caramel Toffee Cake
Banana-Caramel Toffee Cake

Banana-Caramel Toffee Cake

50 Min(s) (incl. refrigerating)
15 Min(s) Prep
35 Min(s) Cook
This banana-caramel toffee dessert is easier than you think to make, thanks to an ingredient list that calls for a thawed-out frozen pound cake.
What You Need
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16 servings
Original recipe yields 16 servings
3/4 cup milk
1 pkg. (16 oz.) frozen pound cake, thawed
2 bananas
2 Tbsp. toffee bits
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Let's Make It
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.
Kitchen Tips
Tip 1
Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Tip 2
How to Store
Keep refrigerated.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 230mg
10%
Total Carbohydrates 39g
14%
Dietary Fibers less than 1g
2%
Sugars 28g
56%
Protein 3g
6%
Vitamin A
2%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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