Banoffee Poke Cake

5 from 2 votes

Stunning and delicious Banoffee Poke Cake combines fluffy yellow cake, freshly whipped cream, sweet bananas and dulce de leche for a delightful, delicious mix of textures and flavors that’s as indulgent as it is irresistible. Perfect for any occasion and a guaranteed crowd pleaser!

Course Dessert

Cuisine American

Keyword banoffee cake, banoffee poke cake

Prep Time 20

Cook Time 25

Servings

Calories 296kcal

Author Trish - Mom On Timeout

Ingredients

Cake

13.25 ounces yellow cake mix (1) box + ingredients used to make cake according to package directions (eggs, oil, etc.) See notes below to make a homemade cake.
2 cups Dulce de Leche canned, See notes below to make your own
2 cups heavy whipping cream
1 teaspoon vanilla extract

Topping

2 to 3 medium bananas
¼ cup toffee pieces chopped
Dulce de Leche for drizzling

Instructions

Lightly spray a 9”x13” baking dish with nonstick cooking spray and create a parchment sling by laying a piece of parchment in the baking dish and up the sides. Prepare and bake the cake according to the package directions.
13.25 ounces yellow cake mix
Cool the cake for 15 minutes then use the handle of a wooden spoon to evenly poke holes all across the cake. Let the cake cool completely, about 30 minutes.
Warm the Dulce de Leches in a bowl or glass measuring cup in the microwave, just until it is a pourable consistency. Pour evenly across the cake, using a spatula to help spread it around and get it into the holes of the cake.
2 cups Dulce de Leche
In a mixing bowl, add the heavy whipping cream and vanilla extract and whip with an electric whisk or mixer with a whisk attachment on medium speed until soft peaks are formed and the cream is holding its shape. Spread evenly across the top of the cake.
2 cups heavy whipping cream, 1 teaspoon vanilla extract
Place covered in the fridge until ready to serve.
Just before serving, thinly slice the bananas and garnish the top of the cake with the sliced bananas and chopped toffee bits.
2 to 3 medium bananas, ¼ cup toffee pieces
Drizzle extra Dulce de Leches over the top of the cake.
Dulce de Leche
Slice and serve immediately.

Notes

Storage: This easy Banoffee Cake is best served within 48 hours, but can be kept covered in the fridge for up to 3 days. The whipped cream will start to weep after 72 hours and the bananas will turn brown.

Homemade Yellow Cake

This is an easy yellow cake recipe that makes the perfect substitute for the box mix in this recipe.

2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature for 30 minutes
1 3/4 cups granulated sugar
3 eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

Lightly grease and flour a 9x 13 baking dish. Create a parchment sling by laying a piece of parchment in the baking dish and up the sides. Preheat oven to 375°F.
Whisk together flour, baking powder and salt in medium bowl.
Beat butter with in a large mixing bowl or the bowl of a stand mixer for about 1 minute.
Add sugar gradually, beating until well combined, scraping the sides of the bowl as needed. When all sugar has been added, beat on medium speed for an additional two minutes.
Add eggs, one at a time, beating until combined before adding the next egg.
Beat in vanilla extract.
Add 1/3 of the flour mixture followed by 1/3 of the milk beating on low speed just until combined. Repeat twice more.
Spread batter in to the prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
Continue with the recipe as written above.

Crockpot Dulce de Leche

(2) 14 ounces cans sweetened condensed milk (not evaporated milk)
(3) 8 ounce canning jars with rings and lids (or (4) 6 ounce jars) - shorter jars work best

Evenly divide the sweetened condensed milk amongst the jars and seal the jars with clean rings and lids. Make sure the lids are closed tightly.
Place the jars in your slow cooker with space in between.
Fill the slow cooker insert with enough water to cover the jars by 2 inches
Place the lid on and cook on low for 10 hours.
Remove the jars with tongs and cool to room temperature.
Leftover dulce de leche can be refrigerated for up to 3 weeks.

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