This was really tasty!
The cake cooks up through the pudding and leaves the pudding on the bottom of the crock.
Banana Cream Crock Pot Upside Down Cake
3 Egg whites
1 cup Mashed banana
2 1/2 cups Water, divided
1 box ( 18 oz.)Yellow cake mix, reduced sugar (do not make as directed on box)
1 box (3 1/2 oz.)Banana cream pudding mix, dry
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 1-2 minutes. In a separate bowl, beat the bananas with the mixer beat 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 1-2 minutes, scraping the sides of the bowl now and then. The batter will be thick. In the prepared slow cooker 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 slow cooker. DO NOT STIR! Place a paper towel on top of the slow cooker. 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 slow cooker. Holding the slow cooker 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 drip down the sides of the cake.
Yield: 8 servings. Per serving= 284 Calories; 5g Fat (14.1% calories from fat); 3g Protein; 61g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 661mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit.