I came across this recipe in a magazine a while ago, I planned on making it last summer and completely forgot about it, but while organizing my recipe collection today I found it again.
Instead of just putting it aside, I decided to get right in there and make it. It's a HIT and it's soooooo good, you have GOT to try it.
Here's my finished cake
1 pkg. (3.4 oz) instant butterscotch pudding mix
Milk
1 bananas, chopped
2 pkgs (15. oz) Twinkies
4 cups thawed frozen whipped topping
Caramel Sundae Topping
Toasted coconut (To toast flaked coconut, in nonstick skilledt, over medium heat, cook coconut, stirring until browned, 3-4 minutes)
Prepare pudding mix with milk according to package directions for pie filling consistency. Let prepared pudding stand 5 minutes. Fold in bananas. Let stand for 10 minutes.
Arrange 10 Twinkies in bottom of 9" springform pan, cutting to fit. Spread with pudding mixture. Top with remaining Twinkies.
Spread with 1 cup topping. Cover; refrigerate at least 4 hours or overnight. Uncover. Remove side of pan. Spread top and side of cake with remaining topping.
Press 1 2/3 cups toasted coconut onto side of frosted cake. Drizzle with 2 Tbs. Caramel sundae topping.
Enjoy!
Instead of just putting it aside, I decided to get right in there and make it. It's a HIT and it's soooooo good, you have GOT to try it.
BANANA-CARAMEL CAKE
Here's my finished cake1 pkg. (3.4 oz) instant butterscotch pudding mix
Milk
1 bananas, chopped
2 pkgs (15. oz) Twinkies
4 cups thawed frozen whipped topping
Caramel Sundae Topping
Toasted coconut (To toast flaked coconut, in nonstick skilledt, over medium heat, cook coconut, stirring until browned, 3-4 minutes)
Prepare pudding mix with milk according to package directions for pie filling consistency. Let prepared pudding stand 5 minutes. Fold in bananas. Let stand for 10 minutes.
Arrange 10 Twinkies in bottom of 9" springform pan, cutting to fit. Spread with pudding mixture. Top with remaining Twinkies.
Spread with 1 cup topping. Cover; refrigerate at least 4 hours or overnight. Uncover. Remove side of pan. Spread top and side of cake with remaining topping.
Press 1 2/3 cups toasted coconut onto side of frosted cake. Drizzle with 2 Tbs. Caramel sundae topping.
Enjoy!
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