Banana Cake With Caramel Filling Recipe

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Banana Cake With Caramel Filling

Patsy Fowler


i remember my friend making this for my birthday she invited my family to come this cake is out of this world if you like bananas

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★★★★★ 1 vote
2 Hr
35 Min


1 box
yellow cake mix
3/4 c
1/3 c
vegetable oil
1 c
brown bananas, smashed
1/4 tsp
baking soda


caramels, unwraped
1/4 c
heavy whipping cream


1 stick
butter softened
8 oz
cream cheese, softened
4 c
powdered sugar
1 tsp
vanilla extract
1 Tbsp
heavy cream, if needed for consistency


1preheat oven to 350.

2line 2 6 inch round cake pans with parchment paper and butter and flour them or use floured cooking spray.

3you will have some batter left over. you can also use 2 8 inch pans or 2 9 inch pans for thinner layers.

4mix cake mix, water, oil, eggs and baking soda in a large bowl on low for 1 minute.

5increase speed to medium and beat for 2 minutes. reduce mixer back to low or stir for a stand mixer and mix in bananas.

6fill prepared pans 2/3 full. (if you are using 6 inch pans you will have some batter left over. make cupcakes.

7make the caramel: while the cake is in the oven add the caramels and whipping cream to a microwave safe bowl.

8heat on high in 30 second increments, stirring between each to help melt caramel.

9once caramel is completely melted, place in the refrigerator to cool completely.

10note: this makes enough caramel filling for a 6 inch layer cake. double recipe for a larger cake.

11when getting ready to frost the cake, remove cooled caramel from the refrigerator.

12it will be stiff. beat with a hand mixer until the caramel becomes more creamy, only a few minutes.

13now it is like a thin frosting you can fill your cake with.

14make the frosting: beat butter and cream cheese until fluffy.

15slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed.

16mix in vanilla. if needed for consistency, add heavy cream, 1 tablespoon at a time.

17to assemble your cake, place some frosting in a pastry bag fitted with your choice of tip (i used a 1M).

18if needed, trim the top of your cake layers to make them level. place 1 layer on cake pan.

19pipe a rim around the edge with cream cheese frosting, creating a barrier for the caramel filling.

20evenly spread caramel on the bottom layer. place top cake layer on the caramel.

21frost the cake as directed. ( i frosted the entire cake with a thin crumb coat of frosting and then piped rosettes on the sides with my 1M tip.

22i didn't have enough frosting to do rosettes on the top, so i made it smooth and added sprinkles.

23Note: to decorate the entire cake with rosettes or similar or for a larger cake, double the frosting.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy