Quite a few of you have already come across Banoffe Pie!! If not, I suggest you click here for Paula Deen's recipe and pin it to make later.
Because today we are making it's cousin, Banoffee Cake. Inspiration for this lovely light, with a little bit of decadence cake comes from Brandie at The Country Cook and her famous POKE CAKES.
Banoffi is the combination of bananas and toffee. The pie usually consists of a toffe or milky caramel (dulce de leche) (see my homemade method here) bottom layer, with bananas layered on top and finished with cool whip or whipped cream.
My cake interpretation comes in the form of a banana cake (yellow cake with banana pudding), dulce de leche sauce and cool whip.
1 Yellow Cake Mix (water, vegetable oil and eggs)
1 package of Banana Cream Puddng
Dulce de Leche sauce (click here for my recipe, or store bought)
1 tub of Cool Whip
In a bowl combine cake and pudding mix. Follow box instructions for prep and baking. Once the cake comes out of the oven, let it cool for 5 minutes. Using a straw or end of a wooden spoon, poke holes all over the cake ( can go all the way to the bottom). Pour the dulce de leche sauce into all the holes and atop the cake. Let cake completely cool in the fridge. Once cooled, frost with cool whip. Serve or keep refrigerated until ready to serve.