Banana Caramel Toffee Cake

Banana Caramel Toffee Cake

0 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    50 m
Recipe by  JELL-O

“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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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  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.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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