Caramel Banana Nut Poke Cake Recipe

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.

Serves: 15

Caramel Banana Nut Poke Cake Recipe

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 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
  • Topping:
  • 1 (3.4 ounce) box instant banana pudding
  • 1 1/2 cups milk
  • 1 (8 ounce) container Cool Whip
  • Nut topping


  1. 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.
  2. 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. 
  3. Sprinkle on nut topping and drizzle with any leftover caramel. Store in the refrigerator until time to serve.

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9 Responses to “Caramel Banana Nut Poke Cake Recipe”

  1. I made this for Father's Day and it was great. I put the pudding on the cake mix though, skipped the condensed milk (the cake is sweet enough), poked caramel sauce, added banana circles before I "frosted" with whipped topping and topped with pecans and a bit of caramel sauce. I got this recipe and tailored it a bit but good idea.

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