Banana Caramel Poke Cake

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Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: about 16 servings
Freezing: excellent

Ingredients

  • 1 cup (250 mL) brown sugar
  • 1/2 cup (125 mL) Crisco® Vegetable or Canola 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® Original 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.