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Banana Caramel Poke Cake


You'll love this cake! Banana caramel poke cake is easy to make, with lots of flavor. Everyone will rave about this cake.

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Rate this recipe 4.4/5 (22 Votes)


  • CAKE:
  • 1 box (16.5-ounce) yellow cake mix
  • 1 box (3.4-ounce) banana cream JELL-O pudding mix
  • 1 can (14-ounce) sweetened condensed milk
  • 1 jar (12-ounce) caramel ice cream topping sauce
  • 1 box (3.4-ounce) banana cream JELL-O pudding mix
  • 1 cup milk
  • 1 (16-ounce) Cool Whip, thawed
  • 1 cup Nilla Wafer cookies, crushed
  • 1/4 cup caramel ice cream topping sauce


Servings 16
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

In a large mixing bowl add cake mix and ingredients to make a 13x9-inch cake. Mix in box of pudding mix to the cake mix.

Pour batter into a greased and floured 13x9-inch baking dish. Bake according to package directions.

Remove from oven and poke holes all over the top of the cake.

In a small bowl, mix sweetened condensed milk with caramel sauce. Pour over warm cake, being sure to pour over the holes. Some sauce will remain on top of the cake. That's okay!

Cover cake with plastic wrap and refrigerate overnight.


Beat pudding mix with milk until no lumps. Fold in Cool Whip. Spread over cake. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve.

Use within 3 to 4 days.

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