Banana Caramel Cake

Prep Time : 30 Minutes
Total Time : 5 Hours 15 Minutes
Servings : 16

Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum!


  • Small check mark in a circle icon 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
  • Small check mark in a circle icon Water, vegetable oil and eggs called for on cake mix box
  • Small check mark in a circle icon 370 ml whipping cream
  • Small check mark in a circle icon 3 bananas
  • Small check mark in a circle icon 340 ml caramel topping
  • Small check mark in a circle icon 90 grams chopped walnuts, toasted


  1. Heat oven to 180°C (160°C for dark or nonstick pans). Grease two 23cm round cake pans.
  2. Make and bake cake as directed on box for 23cm rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
  3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 150ml whipped cream over layer to within1/2cm of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 85 grams caramel topping over banana, spreading to coat slices. Sprinkle with 30 grams walnuts.
  4. Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
  5. Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.