Banana Caramel Poke Cake

Ingredients:

1 cup (250 mL) brown sugar
1/2 cup (125 mL) Crisco® Oil
2 eggs
1/2 cup (125 mL) plain yogurt
4 ripe bananas, mashed
1 tsp (5 mL) vanilla extract
2 cups (500 mL) Robin Hood® All Purpose Flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 cup (250 mL) Smucker’s® Caramel Flavoured Topping

Directions:

1. Preheat oven to 350°F (180°C). Line a 9” x 13” (22 cm x 32cm) baking pan with foil and grease.
2. Beat brown sugar and oil until combined. Add eggs one at a time, beating well after each addition. Beat in yogurt, mashed bananas and vanilla. Add next 3 ingredients and mix until combined. Pour batter into prepared pan. Bake in preheated oven 30 – 35 minutes, or until a toothpick inserted in centre comes out clean. Remove from oven and using a long wooden skewer, poke holes all over surface of cake. Spread caramel topping over surface of cake. As it cools, it will absorb through the holes in the cake. Let cool and serve.

Featured Products:

Crisco® Vegetable Oil

Smucker’s^® Sundae Syrup™ Caramel Flavoured Syrup

Robin Hood® All Purpose Flour