Banana-Chocolate-Caramel Cake

Luscious and spectacular, who'd ever think you created such a special dessert in just 20 minutes, start to finish?

  • prep time 20 min
  • total time 2 hr 20 min
  • ingredients 6
  • servings 12

Ingredients

1
round angel food cake (8 to 10 inch)
2
containers (4 oz each) refrigerated chocolate pudding snacks (from 24-oz package)
3
medium bananas
1/2
cup caramel topping, room temperature
1
aerosol can (7 oz) whipped cream
2
tablespoons chocolate candy sprinkles
  • 1 Cut angel food cake in half horizontally; separate layers. Spread 1 pudding snack on top of bottom cake layer.
  • 2 Slice 2 of the bananas into 1/8-inch slices; arrange slices on top of pudding. Place top cake layer on bottom layer, cut side down. Spread second pudding snack on top. Refrigerate at least 2 hours or overnight before serving.
  • 3 To serve, cut cake into 12 slices; place on individual dessert plates. Drizzle each with caramel topping. Slice remaining banana into 12 slices. Top each serving with whipped cream and 1 banana slice. Sprinkle each with 1/2 teaspoon candy sprinkles.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    250
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    2 1/2g
    2 1/2%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    450mg
    450%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    1g
    1%
      Sugars
    40g
    40%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    2%;
    Calcium
    2%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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