1 (18.25 ounce) package lemon cake mix
3/4 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3.5 ounce) packages instant lemon pudding mix
3/4 cup milk
1 (12 ounce) container frozen whipped topping, thawed
3 bananas, sliced
1/3 cup white sugar
1/2 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Prepare and bake lemon cake mix according to package directions for a 9x13 inch pan. Bake in 8x12 inch oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
To make the frosting: In a large bowl, whip the 1/3 cup of sugar and 1/2 cup of flour until light and fluffy. Stir in the milk and vanilla. In a small bowl, beat together the flour mixture and the milk mixture. In a large glass or metal bowl, beat the remaining 1/3 cup of sugar and 1/2 cup of flour. Pour into the pan and let the frosting sit for 3 hours.
To make the filling: In a medium bowl, stir together 1/3 cup of egg whites, 1/2 cup of sour cream, and 1/2 cup of milk. Add 1/3 of the egg whites to the cooled cake mix, then the remaining 1/2 cup flour, 1/2 cup of sugar, and 1/2 cup of white sugar and beat until just combined. Stir in the lemon pudding mix. Fold in the bananas and 1/3 cup of white sugar. Spread evenly into the prepared pan. Let cool completely before serving.
⭐ ⭐ ⭐ ⭐