Banana Pudding Cake



2 Yellow Cake Mixes

2 Cans A&W Diet Cream Soda

1 Tbsp. Vanilla Extract

2 Small Containers of Cool Whip Free

2 Sugar-Free Instant Vanilla Pudding

16 Ounces of Non-Fat Vanilla Greek Yogurt

1/3  Cup Skim Milk

6 Ripe Bananas

1 Box of Reduced Fat Nilla Wafers


In a large mixing bowl combine milk and pudding mixes; whisking until there are no lumps. Fold in Cool Whip and yogurt. Place in refrigerator until set.

Preheat oven to 350 degrees. In a large mixing bowl; combine cake mixes, cream soda, and vanilla extract. Mix on low for 30 seconds; scrape down the bowl.

Return mixer speed to medium and mix for an additional 2 minutes. Grease and flour (3) 8-inch cake pans. Divide the batter equally among the cake pans.

Bang pans on the countertop to remove any bubbles. Bake in the oven for 25-30 minutes or until an inserted toothpick comes out clean.

Allow cakes to cool in the pan for 10 minutes; then cover pans with plastic wrap. Allow cakes to cool COMPLETELY before assembling.

To assemble cake; place one cake layer top side up on a cake plate. Spread a generous amount of pudding mixture on the cake layer. Slice and cover with a single layer of banana slices. Top with a second cake layer; top side up and repeat the process.

Add the last layer; top side down and cover the entire cake with the pudding mixture. Starting at the bottom of the cake; add the Nilla Wafers; covering the sides of the cake completely.

With a pastry bag, add a decorative border to the top and bottom of the cake (COMPLETELY OPTIONAL). Pile any remaining pudding mixture on the center top surface of the cake. Slice any remaining bananas and pile them on top of the cake. Add additional Nilla Wafers as a garnish.

This recipe made 3 large layers, but the recipe could easily be altered to make a regular two-layer cake by reducing the ingredients by half.