Chocolate Banana Cream Cake

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  • Level: Intermediate
  • Total: 1 hr 2 min
  • Prep: 22 min
  • Cook: 40 min
  • Yield: 12 servings
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Crisco® Original No-Stick Cooking Spray

1 (18.25 oz.) pkg. Pillsbury® Reduced Sugar Devils Food Cake

2 large eggs

2/3 cup Crisco® Pure Canola Oil

1 3/4 cups milk, divided

1 (1 oz.) pkg. sugar free, fat free instant vanilla pudding mix

1 (8 oz.) pkg. cream cheese, softened

1 tsp. imitation banana extract

1 (8 oz.) container sugar free frozen whipped topping, thawed

1 (11.75 oz.) jar Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream Topping

2 large bananas

1 tsp. lemon juice


  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 to 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. PLACE 2 tablespoons fudge topping into the 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.
  5. REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.