Banana Turtle Torte

Health score
2%
Banana Turtle Torte
315 min.
16
268kcal

Suggestions


Indulge your sweet tooth with the delightful Banana Turtle Torte, a dessert that perfectly marries the rich flavors of chocolate, caramel, and bananas. This show-stopping cake is not only a feast for the eyes but also a treat for the taste buds, making it an ideal centerpiece for any gathering or celebration. With its luscious layers of whipped cream, fresh bananas, and a generous drizzle of butterscotch caramel, each slice promises a burst of flavor that will leave your guests craving more.

What sets this torte apart is its unique combination of textures and tastes. The moist German chocolate cake serves as a rich foundation, while the creamy whipped topping adds a lightness that balances the sweetness of the caramel and the earthiness of the toasted pecans. Whether you're hosting a birthday party, a holiday feast, or simply looking to impress your family with a homemade dessert, the Banana Turtle Torte is sure to be a hit.

With a preparation time of just over five hours, this cake allows for a leisurely baking experience, giving you time to savor the process. Plus, it can be made ahead of time, making it a convenient option for busy hosts. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will not only satisfy your cravings but also become a cherished recipe in your collection.

Ingredients

  •  banana 
  • cup mrs richardson's butterscotch caramel sauce 
  • box chocolate cake mix 
  • tablespoons pecans toasted chopped
  • 1.5 cups whipping cream 

Equipment

  • bowl
  • oven
  • knife
  • hand mixer

Directions

  1. Heat oven to 350F (325F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
  2. Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
  3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  4. Place 1 cake layer bottom, cut side up, on serving plate.
  5. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary.
  6. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices.
  7. Sprinkle with 2 tablespoons pecans.
  8. Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
  9. Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.

Nutrition Facts

Calories268kcal
Protein4.21%
Fat47.81%
Carbs47.98%

Properties

Glycemic Index
4.05
Glycemic Load
2.46
Inflammation Score
-4
Nutrition Score
5.3986956606741%

Flavonoids

Cyanidin
0.4mg
Delphinidin
0.27mg
Catechin
1.62mg
Epigallocatechin
0.21mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.09mg
Kaempferol
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:267.54kcal
13.38%
Fat:15.04g
23.14%
Saturated Fat:6.27g
39.19%
Carbohydrates:33.96g
11.32%
Net Carbohydrates:32.38g
11.77%
Sugar:21.89g
24.32%
Cholesterol:25.21mg
8.4%
Sodium:277.16mg
12.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.98g
5.97%
Manganese:0.3mg
14.8%
Phosphorus:106.61mg
10.66%
Copper:0.17mg
8.64%
Iron:1.39mg
7.72%
Vitamin A:357.78IU
7.16%
Calcium:65.88mg
6.59%
Selenium:4.56µg
6.52%
Magnesium:25.47mg
6.37%
Fiber:1.58g
6.33%
Vitamin B2:0.11mg
6.25%
Potassium:214.2mg
6.12%
Folate:23.17µg
5.79%
Vitamin B1:0.08mg
5.46%
Vitamin B6:0.11mg
5.37%
Vitamin E:0.59mg
3.91%
Vitamin B3:0.64mg
3.19%
Zinc:0.47mg
3.15%
Vitamin C:2.17mg
2.63%
Vitamin D:0.36µg
2.38%
Vitamin B5:0.22mg
2.22%
Vitamin K:1.98µg
1.89%
Vitamin B12:0.06µg
1.02%