Really, how can you go wrong? Well, unless you don’t really like bananas. Then, that could be a problem. But this particular take on that classic dessert doesn’t have to be made with bananas for you to get that amazing combination of flavors. And seriously, poke cakes are good y’all.
What’s a poke cake? It’s a cake that has been “poked” with a fork or wooden spoon handle and then those holes are filled with some sort of yummy sauce or jell-o or pudding. But these kinds of cakes are so yummy that it is fun to come up with different combinations of flavors. And I am a lover of Bananas Foster.
Bananas Foster Poke Cake
This Bananas Foster Poke Cake starts with a boxed cake mix and has bananas and caramel added and topped with whipped cream and Biscoff. No alcohol.
Keyword: bananas foster poke cake
Calories: 472 kcal
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
Prepare cake according to package directions for a 9 x 13 baking dish.
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.
Pour caramel sauce evenly over cake making sure the caramel sauce gets into the holes.
Spread sauce around and into the holes (using an offset spatula or a butter knife).
Now, at this point, you need to allow the cake to cool completely.
Once cake has cooled, top with sliced bananas.
In a medium bowl, combine instant banana cream pudding with 1 cup milk.
Whisk until smooth and starting to thicken.
Then add in Cool Whip.
Stir together gently until combined.
Then spread topping on top of banana layer.
Place Biscoff cookies in a Ziploc bag and crush them up using a rolling pin or other heavy object.
Then sprinkle cookie crumbs all over the top of the cake.
Slice and serve.