Banana Split Cake
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Banana Split Cake
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| Servings |
| 201/20th of cake |
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Ingredients
- 116oz yellow cake mixSugar Free
- 3/4Cup Creek YogurtPlain, nonfat
- 1Cup water
- 2 egg whitesMedium
- 1.5Oz instant vanilla puddingfat free, sugar free
- 2.5Cups skim milk
- 3 bananasMedium, Sliced
- 2Cups fresh strawberriesSliced
- 8Oz Crushed Pineapplescanned, in juice, drained
- 8Oz whipped toppingsugar free, thawed
- 2Tbsp dark chocolate baking chips
- 1/4Cup sliced almonds
- 20 maraschino cherriescanned, drained
Instructions
- Preheat oven to temperature called for on the cake mix box. Use a 9 x13 inch baking dish.
- In a large bowl, combine the cake mix, yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the baking dish and bake according to the cake mix directions.
- Allow the cake to cool completely. Use a fork or end of a wooden spoon to pierce cake in rows, about ½ inches apart.
- In a medium bowl, whisk together instant vanilla pudding and skim milk.
- Pour pudding over cake, wiggle dish to help pudding settle into holes.
- Arrange sliced bananas, strawberries and drained crushed pineapple evenly over the pudding.
- Spread thawed whipped topping over fruit and refrigerate for 3 hours or overnight.
- Note: Keep cake refrigerated. Can store for 2 days, covered in refrigerator.
Recipe Notes
One serving of Banana Split Cake provides 13.7% Daily Value of Vitamin C
Maraschino cherries may contain added sugars
One serving of Banana Split Cake includes approximately 1.5 grams or 3% DV of added sugars