Banana Cream Cake

Banana Cream Cake

1 box reduced sugar cake mix (Pillsbury or Betty Crocker has one now that makes a 9x13" cake, so it doesn't have to be the expensive one that only makes an 8x8")
1 12-oz can lemon-lime diet soda
1 4-serving box instant sugar-free, fat-free banana pudding mix
2 cups skim milk
2 bananas

Prepare Cake:

Grease and flour 9x13" pan or two layer pans, if desired

With electric mixer combine cake mix and diet soda. Mix for 2 minutes on medium speed until batter is smooth.

Spread in prepared pan(s) and bake as directed on package.

Check cake for doneness and allow to cool. If making layers, remove from pans and cool on wire rack.

To Finish:

Add pudding mix to milk as directed on package and set aside to thicken.

Slice bananas as desired and layer on top of cake. Spread pudding over the bananas or top each individual portion as it is served.

For a layer cake, top the first layer with bananas and pudding. Decorate each slice with a spoonful of pudding and a slice of banana.