• 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


  • Heat oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
  • 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.
  • 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.
  • 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

Amount Per Serving  Calories: 511 | Total Fat: 28g | Cholesterol: 59mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Banana Cream Cake Servings Per Recipe: 12 Amount Per Serving Calories: 511

  • Total Fat: 28g
  • Cholesterol: 59mg
  • Sodium: 556mg
  • Total Carbs: 64.7g
  •     Dietary Fiber: 2.4g
  • Protein: 6.6g