Real Recipes From Real Home Cooks ®

banana cake with caramel filling

(1 rating)
Recipe by
Patsy Fowler
Anderson, SC

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

(1 rating)
yield 8 -10
prep time 2 Hr
cook time 35 Min

Ingredients For banana cake with caramel filling

  • 1 box
    yellow cake mix
  • 3/4 c
  • 1/3 c
    vegetable oil
  • 3
  • 1 c
    brown bananas, smashed
  • 1/4 tsp
    baking soda
  • 15
    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

How To Make banana cake with caramel filling

  • 1
    preheat oven to 350.
  • 2
    line 2 6 inch round cake pans with parchment paper and butter and flour them or use floured cooking spray.
  • 3
    you will have some batter left over. you can also use 2 8 inch pans or 2 9 inch pans for thinner layers.
  • 4
    mix cake mix, water, oil, eggs and baking soda in a large bowl on low for 1 minute.
  • 5
    increase speed to medium and beat for 2 minutes. reduce mixer back to low or stir for a stand mixer and mix in bananas.
  • 6
    fill prepared pans 2/3 full. (if you are using 6 inch pans you will have some batter left over. make cupcakes.
  • 7
    make the caramel: while the cake is in the oven add the caramels and whipping cream to a microwave safe bowl.
  • 8
    heat on high in 30 second increments, stirring between each to help melt caramel.
  • 9
    once caramel is completely melted, place in the refrigerator to cool completely.
  • 10
    note: this makes enough caramel filling for a 6 inch layer cake. double recipe for a larger cake.
  • 11
    when getting ready to frost the cake, remove cooled caramel from the refrigerator.
  • 12
    it will be stiff. beat with a hand mixer until the caramel becomes more creamy, only a few minutes.
  • 13
    now it is like a thin frosting you can fill your cake with.
  • 14
    make the frosting: beat butter and cream cheese until fluffy.
  • 15
    slowly beat in powdered sugar, 1 cup at a time, mixing until frosting has formed.
  • 16
    mix in vanilla. if needed for consistency, add heavy cream, 1 tablespoon at a time.
  • 17
    to assemble your cake, place some frosting in a pastry bag fitted with your choice of tip (i used a 1M).
  • 18
    if needed, trim the top of your cake layers to make them level. place 1 layer on cake pan.
  • 19
    pipe a rim around the edge with cream cheese frosting, creating a barrier for the caramel filling.
  • 20
    evenly spread caramel on the bottom layer. place top cake layer on the caramel.
  • 21
    frost 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.
  • 22
    i didn't have enough frosting to do rosettes on the top, so i made it smooth and added sprinkles.
  • 23
    Note: to decorate the entire cake with rosettes or similar or for a larger cake, double the frosting.

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