Banana Pudding Cake
|Yellow cake mix||18 1⁄4 Ounce (Pillsbury Lovin Lites Or Betty Crocker "Light")|
|Sugar/1/2 cup sugar plus 6 packets sweet 'n low||1 Cup (16 tbs)|
|Canned crushed pineapple||15 Ounce (1 Can)|
|Dream whip||5 Ounce (Prepared, 1 Package, Made With Skim Milk)|
|Instant vanilla pudding mix||4 Ounce (Regular Or Sugar Free)|
|Grape nuts cereal||1⁄2 Cup (8 tbs)|
Spray a 9 x 13-inch cake pan or glass casserole dish with a non-fat cooking spray.
Preheat oven to 350°F.
Prepare cake according to mix directions using three Egg Beaters (3/4 cup).
While cake is baking, mix sugar and pineapple in a saucepan; boil for 5 minutes.
Remove cake from oven and prick top with a fork.
Pour pineapple mixture over the top of cake.
Prepare instant pudding with skim milk as directed on package.
Spread on top of cooled cake.
Slice bananas and place over top of pudding.
Spread prepared Dream Whip over bananas.
Sprinkle Grape-Nuts cereal over the top.
Slice the cherries in half and place on top of Dream Whip.
Distribute evenly over the top.
Chill at least 1 hour.