My husband loves our Chocolate Caramel Toffee Crunch Cake so much that I make it for every special occasion. For Father’s Day, I thought I would switch it up a little bit. I combined his love for poke cake with banana cream and this tasty treat was born! The cake was so moist, gooey and delicious that it didn’t last long around our house.
1 (16.5 ounce) box yellow cake mix, prepared according to directions
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel sauce
1 (3.4 ounce) box instant banana pudding
1 1/2 cups milk
1 (8 ounce) container Cool Whip
Make yellow cake according to the box directions for a 9x13 cake. Let cool. Using a fork, poke holes all over the top of the cake. Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake.
In a mixing bowl, whisk together banana pudding mix and milk for two minutes, until it begins to thicken. Fold in Cool Whip until completely combined. Spread Cool Whip/pudding mixture over the top of the cake.
Sprinkle on nut topping and drizzle with any leftover caramel. Store in the refrigerator until time to serve.