Tuesday, April 23, 2013

Banana Pudding Cake

I saw this recipe on Pinterest and decided to adapt it to make it points friendly. This moist, flavorful cake will be sure to please. Try it with different flavors. It is very versatile!

serves 24 ( 5 points +)

  • 1 box yellow cake mix ( 15 oz. I used Duncan Hines), mixed according to package directions
  • 2 packages instant, sugar-free, fat-free, banana pudding
  • 4 c. skim milk
  • 1 ( 8 oz.) Cool Whip Free
  • 20 reduced-fat vanilla wafers, crushed

Preheat oven to temperature specified on cake mix. Mix cake mix according to package directions ( eggs, oil, water). Pour cake mix into a 13 x 9 baking dish coated with nonstick spray. Bake according to package directions. Let cool for 5 minutes. Poke holes in the top of the cake with a spoon handle or whatever you can find to make a round hole.
Meanwhile, mix pudding with milk for 2 minutes. Let stand to slightly thicken. Pour pudding mix over cake, pushing as much into the holes as possible. 
Place cake in the refrigerator and cool completely. When cake is cooled, spread Cool Whip over pudding. Top with crushed vanilla wafers. Garnish with banana slices and a whole cookie if desired.


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