Date: Tue, 14 Jul 1998 08:37:19 -0700
From: Amber Lancaster (email@example.com)
This is my favorite, favorite, favorite cake of all time -- it's super
light and just absolutely scrumpcious! This is my first posting so I'm
sorry if it's not quite perfect... The recipe makes *TWO* cakes, so you
can make one for a get together and keep one for yourself (that's what my
mom used to do). But if you don't want two cakes, the recipe is easy to
split -- just make half the regualar amount of cake.
Pineapple-Banana Pudding Cake
1 package yellow cake mix (or your own favorite recipe)
2 8 oz packages fat-free cream cheese
1 quart (4 cups) nonfat milk
2 3 oz packages vanilla pudding (I think they're actually 3.3 oz packages
and the sugar-free packages are even less but are the same size box.)
2 16 oz cans crushed pineapple (again, I'm not sure if it's exactly 16 oz
-- but whatever's very close to that size at the store.)
4 bananas sliced
4 cups fatfree Cool Whip
Make the yellow cake mix according to directions on the package (I used a
brand that had a low-fat recipe on the back that substituted eggbeaters for
the eggs and applesauce for the butter.) and divide it between *TWO* 9 x 13
pans. Cook at the temperature on the package for approximately 20 minutes.
Make sure to watch it because it's half the amount that's usually being
cooked so it'll take less time and burned cake is generally not a very
appetizing thing. :)
Take the cakes out of the oven and let them cool in the pans.
Drain the crushed pineapple into a bowl. Slice the four bananas and soak
them in the drained pineapple juice (this way they won't turn that yucky
In a big bowl, mix together all the cream cheese and one cup of milk. Then
add the pudding mix and the remaining milk and blend together with a mixer.
(TIP: This works much better if you put all the ingredients in a food
processor or blender because it will come out a lot smoother. By hand,
you'll end up with lumps although they won't affect the flavor.)
Divide the pudding mix you just made between the two cakes and spread it
out so it's somewhat even and smooth. Spread the drained crushed pineapple
and the pineapple juice-soaked bananas over the tops of the cakes. Then
cover the cakes with Cool Whip and that's it. Make sure to keep it in the
refrigerator or else the Cool Whip will kind of melt.
One last thing -- you can do whatever you want to with the leftover
pineapple juice that you've used to soak the bananas in, but I prefer to
drink it. :)