Banana Caramel Poke Cake

Prep Time: 6 hours

Cook Time: 28 minutes

Yield: 16 servings

Ingredients

For the Cake:

·        1 box (16.5oz) yellow cake mix (with ingredients to prepare, according to box)

·        1 box (3.4oz) banana cream JELL-O pudding mix

·        I can (14oz) sweetened condensed milk

·        1 jar (12oz) caramel ice cream topping sauce

For the Toping:

·        1 box (3.4oz) Banana cream JELL-O pudding mix

·        1 cup milk

·        16oz Cool Whip, thawed

·        1 cup Nilla Wafer cookies, crushed

·        1/4 cup caramel ice cream topping sauce

Instructions

1.  In a large mixing bowl add cake mix and ingredients to make a 13x9 cake (according to package). Mix in box of pudding mix. Pour batter into a greased and floured 13x9 baking dish. Bake according to package directions.
2. Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. In a small bowl, mix sweetened condensed milk with caramel sauce. Pour over warm cake, being sure to pour over the holes. Some sauce will remain on top of the cake. That's okay!! Cover cake with plastic wrap and refrigerate overnight.
3. To make the topping, beat pudding mix with milk until no lumps. Fold in Cool Whip. Spread over cake. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve. Use within 3-4 days. ENJOY!

Vanilla Funfetti Cake Roll

Prep Time: 1 hour, 30 minutes

Cook Time: 11 minutes

Yield: serves 10-12

Ingredients

For the cake:

·        3 eggs

·        1 cup granulated sugar

·        1/3 cup water

·        2 tsp vanilla extract

·        1 cup all purpose flour

·        1 tsp baking powder

·        1/4 tsp kosher salt

·        1/4 cup powdered sugar (for dusting towel)

For the filling:

·        1 1/2 cup heavy cream

·        1/4 cup granulated sugar

·        1 tsp vanilla extract

·        1/2 cup sprinkles (jimmies)

Instructions

1. Line a 15x10x1 baking sheet with parchment paper. Spray with baking spray (or grease and flour). Set aside. Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). Set aside.
2. In a large mixing bowl beat eggs for 2-3 minutes. Add sugar, water and vanilla and beat an additional minute until fully incorporated. Beat in flour, baking powder and salt. Pour into prepared baking sheet. Bake in a 375 degree oven for 11-13 minutes.
3. Remove from oven and immediately flip cake onto powdered sugar towel. Peel off parchment paper. Place a clean sheet of parchment paper over back of cake and roll cake up in towel carefully (from short end to short end). Cool for one hour.
4. To make filling, beat heavy cream for several minutes until soft peaks form. Add in granulated sugar and vanilla and continue beating until desired consistency. Very gently, fold in sprinkles. Try not to over stir the sprinkles or the colors will start to bleed.
5. When cake is cooled, unroll gently. Remove parchment paper and spread filling in the cake. Re-roll the cake without the towel. Sprinkle with extra powdered sugar or sprinkles, if desired. Refrigerate cake on a plate with plastic wrap over the top. Serve and enjoy! This cake is best served within 1-2 days.