from lilluna.com
This is SO TASTY!
1 18.25 oz box yellow cake mix
1⁄4 cup brown sugar
3 ripe mashed bananas
1⁄2 cup vegetable oil
1⁄2 cup sour cream
3 whole eggs
1 teaspoon vanilla
2⁄3 cup caramel ice cream topping, plus 2 tablespoons for drizzling
1 8 oz container whipped topping
1⁄4 cup toffee bits
In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cake cool completely.
When cake has cooled, poke holes in the cake using the end of a wooden spoon. Carefully pour caramel over cake; spreading if necessary, making sure caramel fills in the holes. Cover cake with whipped topping. Sprinkle with toffee bits and drizzle with extra caramel.
1⁄4 cup toffee bits
In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cake cool completely.
When cake has cooled, poke holes in the cake using the end of a wooden spoon. Carefully pour caramel over cake; spreading if necessary, making sure caramel fills in the holes. Cover cake with whipped topping. Sprinkle with toffee bits and drizzle with extra caramel.
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