Banana-Caramel Cake
A moist and flavorful banana-caramel cake featuring banana pudding and caramel flavors, perfect for banana lovers and special occasions seeking a rich, sweet treat.
Ingredients
- 1 box Duncan Hines white cake mix, sifted
- 3/4 cup Wesson oil ⓘ
- 1 cup milk
- 1 package instant banana cream jello pudding and pie filling
- 4 eggs ⓘ
- 1 teaspoon vanilla flavoring ⓘ
- 1 teaspoon butter flavoring ⓘ
- 1 box light brown sugar
- 1 small can Carnation milk ⓘ
- dash of salt ⓘ
- pinch of baking soda ⓘ
- 1/2 teaspoon vanilla ⓘ
Instructions
- Dissolve the banana cream jello pudding in 1 cup of milk.
- Mix the dissolved jello with the cake mix, Wesson oil, eggs, vanilla flavoring, and butter flavoring.
- Pour the batter into a greased cake pan.
- Bake at 350°F until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding chopped walnuts or pecans to the batter. If you don't have banana cream pudding mix, vanilla pudding can work as a substitute, although the banana flavor will be less pronounced. Ensure your eggs are at room temperature for better mixing. Be careful not to overmix the batter to keep the cake fluffy.
Serving Suggestions
This cake is delightful on its own but can be enhanced by serving it with a scoop of Creamy Smooth Ice Cream. A drizzle of caramel sauce on top adds an extra layer of sweetness. It pairs wonderfully with a cup of coffee or tea, making it a perfect dessert for afternoon gatherings.
Storage & Reheating
Store any leftover Banana-Caramel Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or until warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Caramel Cake contains roughly 361 calories, with 4g protein, 50g carbohydrates, and 5g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1626mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use any flavor of cake mix you prefer, but keep in mind that the flavor profile will change. A yellow cake mix will give a buttery taste, while a chocolate mix could create an interesting contrast with the banana flavor.
What can I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking. Always check the cake a few minutes before the recommended baking time. If it’s already dry, consider serving it with whipped cream or a drizzle of milk to add moisture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to cool it completely before wrapping it tightly in plastic wrap and storing it. This will help retain moisture and keep it fresh for serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).