Original No-Stick Cooking Spray
1 (18.25 oz.) package Reduced Sugar Devils Food Cake
2 large eggs
2/3 cup Canola Oil
1 3/4 cups milk, divided
1 (1 oz.) package sugar-free, fat-free instant vanilla pudding mix
1 (8 oz.) package cream cheese, softened
1 teaspoon imitation banana extract
1 (8 oz.) container sugar-free frozen whipped topping, thawed
1 (11.75 oz.) jar Sugar-Free Hot Fudge Spoonable Ice Cream Topping
2 large bananas
1 teaspoon lemon juice
- HEAT oven to 350°F (176°C). Spray bottom of a 9-inch (22 cm) round springform pan with no-stick cooking spray.
- BLEND cake mix, eggs, oil, and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes until homogenous. Spread batter evenly into the prepared pan. Bake 38-42 minutes. Cool completely.
- BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Compound in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in a small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
- REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with the top cake layer. Spread 1 cup reserved pudding onto the center of the cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut a small corner off the bag. Drizzle fudge topping over top of the cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.