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Title: Banana Pudding Cake
Categories: Diet Dessert
Yield: 20 Servings
| BUTTER BUSTERS | ||
| 1 | Pillsbury Lovin'Lites yellow cake mix | |
| 1 | c | Sugar |
| 15 | oz | Can crushed pineapple |
| 1 | pk | Dream Whip; prepared |
| 4 | oz | Instant vanilla pudding mix; (I used sugar free) |
| 3 | Bananas | |
| 1/2 | c | Grape-Nuts cereal |
| 6 | Maraschino cherries | |
| 3 | Egg Beaters | |
Spray a 9x13-inch cake pan or glass casserole dish with a non-fat cooking spray. Preheat oven to 350 F. Prepare cake using three Egg Beaters (3/4 cup). While cake is baking, mix sugar and pineapple in a saucepan; boil for 5 minutes. Remove cake from oven and prick top with a fork. Pour pineapple mixture over the top of cake. Cool completely. Prepare instant pudding with skim milk as directed on package. Spread on top of cooled cake. Slice bananas and place over top of pudding. Spread prepared Dream Whip over the bananas. Sprinkle Grape-Nuts cereal over the top. Slice the cherries in half and place on top of Dream Whip. Distribute evenly over the top. Chill at least 1 hour.
Per serving: Fat 0.75 g, calories 150, protein 4.9 g, cholesterol 0 mg, carbohydrate 18.6 g, sodium 187 mg.
Source: "Butter Busters The Cookbook" by Pam Mycoskie.
Meal-Mastered by Joyce Burton.
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