Banana Pudding Cake

Ingredients:
– 1 box of yellow cake mix
– 3 egg whites
– 12 oz clear diet soda (i used 7up 10 calorie. zero or diet would also work fine)
– 1 box (4 servings) of sugar free instant banana pudding
– 2 cups of cold 1% milk
– 1 container of coolwhip “light”
– 1 box (4 servings) of sugar free instant vanilla pudding
– 1 cup cold 1 % milk
– 2 fresh bananas, thinly sliced

Directions:
1. Mix cake mix, egg whites and diet soda together. Pour into a 13X9 pan sprayed with non-stick spray and bake according to package directions.

2. Remove cake from oven. Allow it to cool about 5 minutes. Using the end of a wooden spoon, poke several holes into the cake, about 1 inch apart, and press hard enough that the spoon end touches the glass.

3. Mix 2 cups of milk with banana pudding mix. Mix about 2 minutes until it begins to thicken, but is still pourable consistency. Pour pudding mixture across cake, purposefully filling all holes with pudding. Spread any remaining pudding evenly over top of cake.

4. Refrigerate for 1 hour, then proceed with step 5.

5. Place banana slices evenly across surface of cake.

6. In a separate bowl, mix vanilla pudding and remaining 1 cup of cold milk, just until blended. Gently fold in coolwhip until well mixed.

7. Top the cake with this frosting mixture, spread evenly.

8. Refrigerate at least 1 additional hour before serving. I think this cake is best the next day, but it’s delicious regardless.

12 servings= 240 Calories per serving.
16 servings= 180 Calories per serving.

Note: you could easily make this entirely sugar free by replacing regular cake mix with sugar free variety. Adjust calories accordingly.