Happy 21st Birthday Ashton!

Today my youngest daughter, Ashton turned 21...if that wont make you feel old; nothing will! It just seems like yesterday when she came home from kindergarten with her bangs cut. When I asked her what happened; she replied, "we were cutting and pasting today and my bangs were in my way, so I cut them!" We should have known then that she was going to be something! She is our laid-back-go-with-the-flow-child. We are so very proud of the young woman that she has become. We love you BIG Ashton! 

Ashton has been working very hard to try to eat healthier and exercise daily, so I had to put some extra thought into her birthday cake this year. Since I decorate cakes for others on a regular basis; my family doesn't really get too jazzed about having a decorated cake fore their birthdays. Ashton LOVES banana pudding and after seeing a cake recipe on Pinterest for Banana Pudding Cake; I thought that I would try to make a lighter version. Now don't get me wrong...just because it says "light," doesn't mean you can devour the entire cake with NO GUILT. It just allows you the indulgence of enjoying a piece of cake without having to spend hours in the gym to work it off. Here is what I did...let me know how you like it by commenting on this post. 

"Lighter" Banana Pudding Cake

(2) Yellow Cake Mixes

(2) Cans A&W Diet Cream Soda

1 Tbsp. Vanilla Extract

(2) Small Containers of Cool Whip Free

(2) Sugar Free Instant Vanilla Pudding

16 Ounces of Non-Fat Vanilla Greek Yogurt

1/3  Cup Skim Milk

6 Ripe Bananas

1 Box of Reduced Fat Nilla Wafers

In a large mixing bowl combine milk and pudding mixes; whisking until there are no lumps. Fold in Cool Whip and yogurt. Place in refrigerator until set. 

 

Preheat oven to 350 degrees. In a large mixing bowl; combine cake mixes, cream soda, and vanilla extract. Mix on low for 30 seconds; scrap down bowl. Return mixer speed to medium and mix for an additional 2 minutes. Grease and flour (3) 8 inch cake pans. Divide the batter equally among the cake pans. Bang pans on counter top to remove any bubbles. Bake in oven for 25-30 minutes or until inserted toothpick comes out clean.  Allow cakes to cool in the pan for 10 minutes; then cover pans with plastic wrap. Allow cakes to cool COMPLETELY before assembling.

Take the pudding mixture out of the refrigerator and stir. If the mixture is too stiff; add more milk 1 tsp. at a time until the mixture is creamy and spreadable, but NOT runny. 

To assemble cake; place one cake layer top side up on a cake plate. Spread a generous amount of pudding mixture on the cake layer. Slice and cover with a single layer of banana slices. Top with a second cake layer; top side up and repeat the process. Add the last layer; top side down and cover the entire cake with the pudding mixture. Starting at the bottom of the cake; add the Nilla Wafers; covering the sides of the cake completely.With a pastry bag, add a decorative border to the top and bottom of the cake (COMPLETELY OPTIONAL). Pile any remaining pudding mixture on the center top surface of the cake. Slice any remaining bananas and pile them on top of the cake. Add additional Nilla Wafers as garnish.

This recipe made 3 large layers; but the recipe could easily be altered to make a regular two layer cake by reducing the ingredients by half. Let me know if you try this recipe and what you think by commenting on this post or emailing me at busycornerdesigns@gmail.com

Hugs, 

Jennifer