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Banana-Chocolate-Caramel Cake

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Pillsbury Kitchens
Updated Jul 1, 2008
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Luscious and spectacular, who'd ever think you created such a special dessert in just 20 minutes, start to finish?

Banana-Chocolate-Caramel Cake

  • Prep Time 20 min
  • Total 2 hr 20 min
  • Ingredients 6
  • Servings 12
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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

Instructions

  • Step 
    1
    Cut angel food cake in half horizontally; separate layers. Spread 1 pudding snack on top of bottom cake layer.
  • Step 
    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.
  • Step 
    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

250 Calories
2 1/2g Total Fat
5g Protein
54g Total Carbohydrate
40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
450mg
19%
Potassium
260mg
8%
Total Carbohydrate
54g
18%
Dietary Fiber
1g
4%
Sugars
40g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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