"Devil's food cake is layered with bananas and a creamy pudding mixture then drizzled with chocolate for a rich and elegant dessert." — SMUCKER'S®
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Crisco® Original No-Stick Cooking Spray
1 (18.25 ounce) package
Pillsbury® Reduced Sugar Devils Food Cake
CRISCO® Canola Oil
1 3/4 cups
1 (1 ounce) package
sugar free, fat free instant vanilla pudding mix
1 (8 ounce) package
cream cheese, softened
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
Wonderful!! Made this for Christmas and it was a hit. We used 2 round pans instead of the springform, and next time will do the same, and even slice those to make a 4 layer. There is plenty of cream filling, it was oozing out with 2 layers. Don't substitute banana pudding for the imitation banana flavor, it is yummy! Big difference!
Cake was a little dry, even with some extra oil in the mix. Fudge sauce was slippery which made the bananas & cream filling keep sliding off. I had to wrap a wide piece of foil around cake and chill.
Couldn't find banana extract, so i just mashed up an extra banana and used that instead. My family went crazy over this.
This cake was wonderful to make and serve. My family is actually very split when it comes to chocolate and fruit. Half of my family loves chocolate while the other prefers fruits. This cake brought them both together! I love the rich taste of the chocolate and the smooth creamy taste of the banana. I may be only cooking for about 5 years now. But this is one of the best cakes I have ever made and ate.
I baked it in 2 round cake pans as suggested, slicing to make 4 layers. To the filling, I added pineapple extract & 1/2 a small can of very well drained crushed pineapple. Then I sprinkled the inside layer with lightly toasted coconut & finely chopped macadamia nuts, finishing the top the same way before adding the 3 sliced banana garnish & mint leaves. AWESOME!!!!!
I've always found the combination of bananas and chocolate absolutely delicious, and this recipe did not disappoint. I made only slight changes, using sugar free, fat free banana flavored pudding mix, which eliminated having to use banana extract, and I used skim milk to lighten the calorie load.
I only used the banana cream recipe from here (adding 1 fresh, but soft banana) and it turned out delicious - even better after refrigerated overnight. I then put my own twist on this cake making it a tribute to Elvis, lol! I didn't have boxed cake mix, so I used a dark chocolate cake recipe (from AR) and frosted the side of the cake with a peaunut butter frosting (also from AR)... it turned out great and has now been requested by my 13 for his b-day cake.
I am not a big banana fan. But this was DELICIOUS!!!! I was very impressed with the outcome.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Banana Cream Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 252
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