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Banana Salted Caramel Cake

Serves: 10 - 14

Sometimes you can make something better! I used the original recipe but kicked it up a notch by adding fancy chocolate and my Salted Caramel Sauce on top. This is an absolutely delicious and moist cake and best made the night before.


1 package golden cake mix

3 eggs

3 bananas, mashed

1 cup sour cream

¼ cup oil

1 tbsp vanilla

Cooking spray

1 pack 250 gr softened light Philadelphia cream cheese

½ cup margarine

1 tbsp vanilla

5 cup powdered sugar

¾ cup finely chopped walnut

¾ cup finely chopped pecans


  1. Preheat oven 360°F

  2. Using electric mixer combine cake mix, eggs, bananas, sour cream, oil and 1 tbsp vanilla in large bowl

  3. Spray 2 round pans with cooking spray (note I changed this cake to round but photo shows how to make with one large cake)

  4. Pour in batter and bake 30 – 35 minutes, until toothpick inserted in center comes out clean

  5. Let cakes fully cool

  6. In a large bowl add cream cheese, margarine, and vanilla and using electric mixer beat until creamy and smooth

  7. Slowly add powdered sugar and keep beating until all sugar has been incorporated

  8. Place in fridge until ready to spread on cake

  9. Turn first cake over on to a cake plate with flat bottom of the cake being on top

  10. Spoon 1/3 of cream cheese mixture onto cake and spread all over

  11. Top with second layer of cake and spread rest of cream cheese all over top and sides

  12. Combine walnuts and pecans together

  13. Using your hands press nuts carefully onto sides of cake and around the top edge

  14. Chill in fridge for six hours before serving

  15. An hour before serving, sprinkle with whatever fancy chocolate you want then top by pouring caramel sauce


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