Banana-Caramel Toffee Cake
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50 Min
Prep : 15 Min Cook: 35 Min
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.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
25 Kraft Caramels
2
3/4 cup milk
3
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
4
3 cups thawed Cool Whip Whipped Topping, divided
5
1 pkg. (304 g) frozen pound cake, thawed
6
2 bananas
7
2 Tbsp. toffee bits
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How do I make it ?
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Step 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. Step 2
Add 1-1/2 cups Cool Whip to caramel mixture; whisk until blended. Refrigerate 20 min. or until chilled. Step 3
Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas. Step 4
Top with remaining Cool Whip and toffee bits. Kraft Kitchen Tips!
How to Store
Keep assembled dessert refrigerated.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 6 g
30 %
Cholesterol 30 mg
Sodium 190 mg
8 %
Carbohydrate 32 g
Fibre 1 g
Sugars 24 g
Protein 2 g
Vitamin A
4 %
Vitamin C
2 %
Calcium
4 %
Iron
2 %
Servings
16 servings, 1 piece (80 g) each
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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