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Ingredients
3 Egg whites
1 Cup banana, mashed
2 1/2 Cups water, divided
1 (18 1/4 oz) Box yellow cake mix (do not make as directed on box)
1 (3 1/2 oz) Box banana cream pudding (not instant), dry (do not make as directed on box)
Instructions
Preheat a crockpot on HIGH. Spray the cooker with nonfat cooking spray.
In a large bowl beat the egg whites with a mixer on high speed until soft peaks form, about 1 to 2 minutes.
In a separate bowl, beat the bananas with the mixer on high until pureed. Put the pureed bananas in with the egg whites. Add 1/2 cup water and the DRY CAKE MIX to the eggs and bananas. With the mixer beat together for about 1 to 2 minutes, scraping the sides of the bowl now and then. The batter will be thick.
In the prepared crockpot stir together the DRY PUDDING MIX and the remaining water. Stir until completely dissolved. Pour the prepared cake batter and the pudding mixture into the crockpot. DO NOT STIR! Place a paper towel on top of the crockpot. Place the lid of the cooker on top of the paper towel to cover. Cook on HIGH for 2 hours.
Place a large serving plate with an edge on it (so the sauce won't overflow off the plate) upside down on top of the crockpot. Holding the crockpot and plate firmly together, with both hands, carefully flip the cake upside down. It will be steamy hot so be VERY CAREFUL! The sauce will ooze down the sides of the cake.