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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 207.0
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.3 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 5.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Banana Cream Crock Pot Upside Down Cake calories by ingredient
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Banana Cream Crock Pot Upside Down Cake

Submitted by: PATTIANNE


Very Lowcal/fat/carb Very Lowcal/fat/carb
Number of Servings: 1


    3 Egg whites
    1 cup Mashed banana
    2 1/2 cups Water, divided
    1 box ( 18 oz.) Yellow cake mix (do not make as directed on box)
    1 box (3 1/2 oz.) Banana cream pudding mix, dry



Preheat a slow cooker on HIGH. Spray the cooker with nonfat cooking spray.

In a large bowl beat the egg whites with a mixer on high speed until soft peaks form, about 1-2 minutes.

In a separate bowl, beat the bananas with the mixer beat on high until pureed. Put the pureed bananas in with the egg whites. Add 1/2 cup water and the DRY CAKE MIX to the eggs and bananas. With the mixer beat together for about 1-2 minutes, scraping the sides of the bowl now and then. The batter will be thick.

In the prepared slow cooker stir together the DRY PUDDING MIX and the remaining water. Stir until completely dissolved. Pour the prepared cake batter and the pudding mixture into the slow cooker. DO NOT STIR! Place a paper towel on top of the slow cooker. Place the lid of the cooker on top of the paper towel to cover. Cook on HIGH for 2 hours.

Place a large serving plate with an edge on it (so the sauce won't overflow off the plate) upside down on top of the slow cooker. Holding the slow cooker and plate firmly together, with both hands, carefully flip the cake upside down. It will be steamy hot so be VERY CAREFUL! The sauce will drip down the sides of the cake.

Calories: 227; Fat: 4 gm; Cholesterol: 0 mg; Carbohydrate: 46 gm; Dietary Fiber: 0g; Protein; 3 gm; Sodium; 359 mg.

Number of Servings: 1

Recipe submitted by SparkPeople user PATTIANNE.

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