Chocolate Banana Cream Cake Recipe
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Chocolate Banana Cream Cake

By: SMUCKER'S®  
"Devil's food cake is layered with bananas and a creamy pudding mixture then drizzled with chocolate for a rich and elegant dessert."

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (4)

Rate/Review | 204 people have saved this

 

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Original Recipe Yield 12 servings
 

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.25 ounce) package Pillsbury® Reduced Sugar Devils Food Cake
  • 2 large eggs
  • 2/3 cup CRISCO® Canola Oil
  • 1 3/4 cups milk, divided
  • 1 (1 ounce) package sugar free, fat free instant vanilla pudding mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon imitation banana extract
  • 1 (8 ounce) container sugar free frozen whipped topping, thawed
  • 1 (11.75 ounce) jar Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream Topping
  • 2 large bananas
  • 1 teaspoon lemon juice

Directions

  1. Heat oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
  2. Blend cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.
  3. Blend pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in 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.
  4. Remove cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 511 | Total Fat: 28g | Cholesterol: 59mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by thorsbow 
Wonderful!! Made this for Christmas and it was a hit. We used 2 round pans instead of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2009 by Rachel G. 
Couldn't find banana extract, so i just mashed up an extra banana and used that instead. My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2009 by Gina 
I baked it in 2 round cake pans as suggested, slicing to make 4 layers. To the filling, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by Peanut 
This cake was wonderful to make and serve. My family is actually very split when it comes to... MORE

 
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