Chocolate Banana Cream Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 444.0
  • Total Fat: 21.3 g
  • Cholesterol: 46.2 mg
  • Sodium: 627.8 mg
  • Total Carbs: 63.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.3 g

View full nutritional breakdown of Chocolate Banana Cream Cake calories by ingredient


Introduction

This is a special occasion cake but so much lower in calories than the full fat version! It is 10 WW points (old point system) if you cut it into 12 pieces and 7.5 points if you cut it into 16 pieces. This is a special occasion cake but so much lower in calories than the full fat version! It is 10 WW points (old point system) if you cut it into 12 pieces and 7.5 points if you cut it into 16 pieces.
Number of Servings: 12

Ingredients

    Pillsbury Reduced Sugar Devil's Food Cake Mix
    2 large eggs
    2/3 cup oil
    1 3/4 cups oil
    1 oz. pkg. fat free, sugar free vanilla pudding
    8 oz. Neufchatel cream cheese
    1 (8 oz.) light cool whip, thawed
    1 (11.75 oz.) jar Sugar Free Hot Spoonable Hot Fudge Topping
    2 large bananas
    1 tsp. lemon juice to preserve bananas for garnish.


Tips

I had to bake a little under 38 minutes in our oven. We used a low fat fudge topping in place of the spoonable because we couldn't find it. This is absolutely delicious. The original recipe called for 1 tsp. imitation banana extract mixed into the pudding mixture but we didn't want that strong of a banana flavor in ours. Thanks to Pillsbury for putting this recipe on the box!


Directions

Heat oven to 350 degrees. Spray 9 inch springform pan with no stick cooking spray. Blend cake mix, eggs, oil and 3/4 cup milk in medium bowl until moistened. Blend on medium speed for 2 minutes. Spread evenly in prepared pan. Bake for 38-42 minutes. Cool completely.
BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding mix. Blend in thawed whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4 inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups of pudding mix. Cover with top layer. Spread 1 cup reserved pudding mix on top. Place 2 Tbsp. fudge topping in 1 quart resealable bag and knead. Cut off tip of one corner and drizzle over top of cake. Garnish with reserved banana slices just before serving.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user NEALSNEWS.