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  1. Banana-Caramel Toffee Cake

Banana-Caramel Toffee Cake

00:50:00 16 servings, 1 piece (80 g) each
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16 servings, 1 piece (80 g) each

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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Make It

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  • 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.
  • Add 1-1/2 cups Cool Whip to caramel mixture; whisk until blended. Refrigerate 20 min. or until chilled.
  • Slice bananas. Cut cake into 3 horizontal layers; stack on plate, filling layers with caramel sauce and bananas.
  • Top with remaining Cool Whip and toffee bits.

How to Store

Keep assembled dessert refrigerated.


  • 16 servings, 1 piece (80 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (80 g) each
Calories 210
% Daily Value
Total fat 9g
Saturated fat 6g
Cholesterol 30mg
Sodium 190mg
Carbohydrate 32g
Dietary fibre 1g
Sugars 24g
Protein 2g
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 2 %DV

* 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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