Banana-Chocolate-Caramel Cake

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Banana-Chocolate-Caramel Cake
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 12
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Luscious and spectacular, who'd ever think you created such a special dessert in just 20 minutes, start to finish?
Oct 11, 2010


  • 1 pkg Betty Crocker* Angel Food Cake Mix
  • 2 containers (4 oz/113 g each) refrigerated chocolate pudding snacks
  • 3 medium bananas
  • 1/2 cup (125 mL) caramel topping, room temperature
  • 1 aerosol can whipped cream
  • 2 tbsp (25 mL) chocolate candy sprinkles


  • 1
    Make cake as directed on package.
  • 2
    Cut angel food cake in half horizontally; separate layers. Spread 1 pudding snack on top of bottom cake layer.
  • 3
    Slice 2 of the bananas into 1/8-inch slices; arrange slices on top of pudding. Place top cake layer on bottom layer, cut side down. Spread second pudding snack on top. Refrigerate at least 2 hours or overnight before serving.
  • 4
    To serve, cut cake into 12 slices; place on individual dessert plates. Drizzle each with caramel topping. Slice remaining banana into 12 slices. Top each serving with whipped cream and 1 banana slice. Sprinkle each with 1/2 teaspoon candy sprinkles.

Expert Tips

  • Tip 1
    Tip : To cut cake, measure height; divide in half. Place toothpicks at halfway point; slice with serrated knife above toothpicks.

Nutrition Information

No nutrition information available for this recipe
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