This banana cake is poked after baking so a banana-cream pudding and whipped-topping mixture can cover the surface. Banana slices and vanilla wafers finish the 16 servings.
Ingredients
For the cake
- 1 package (16 ounces) Pillsbury sugar-free yellow cake mix
- 3 eggs
- ½ cup unsweetened applesauce
- ⅓ cup water
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
- Nonstick cooking spray
For the topping
- 1 package (1 ounce) sugar-free banana-cream instant pudding mix
- 1½ cups skim milk or unsweetened almond milk
- 6 ounces light whipped topping
- 1 large banana, sliced
- 30 mini vanilla wafers or 16 reduced-fat regular vanilla wafers
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the mashed bananas, cake mix, eggs, water, vanilla, and applesauce.
- Using a hand or stand mixer, beat on low speed until the batter is completely combined.
- Spread the batter in the prepared dish.
- Bake for 22–24 minutes, until a toothpick inserted in the center comes out clean with no wet batter and the center reaches 160°F (71°C).
- Cool for 10 minutes.
- Meanwhile, whisk the pudding mix with the chosen milk until thickened. Fold in the whipped topping.
- Use the handle end of a mixing spoon to poke holes throughout the cake.
- Spread the pudding mixture evenly over the cake, then top with the sliced banana.
- Cover and refrigerate until ready to serve.
- Cut into 16 equal slices. Top each serving with mini wafers or one regular wafer.
Yield
Makes 16 slices.
Storage
Keep the cake covered in the refrigerator and use within 4 days.
