Recipe

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• 1 (18 1/4 oz) size white cake mix, any brand
• 1 1/3 cups water
• 3 tbsp oil
• 3 large eggs
• 1 cup mashed banana (about 3 small)
• 1/4 tsp ground ginger
• 1/2 cup rum, divided
• 1/4 cup butter
• 1/3 cup firmly packed dark brown sugar
• 1/2 tsp ground cinnamon
• 4 medium ripe bananas, sliced
• 1 (5 1/8 oz) box instant vanilla flavor pudding and pie filling
• 2 cups milk
• 0.5 (8 oz) package cream cheese, softened
• 3 tbsp powdered sugar
• 1/4 tsp vanilla extract
• 1 (8 oz) container frozen whipped topping, thawed
• 1 (1 oz) semisweet chocolate , baking square grated

• 1 Prepare cake mix according to package directions,(the 1 1/3 cup water, 3 T. oil, 3 large eggs, adding mashed bananas and ginger to the mix. Pour mixture into a lightly greased and floured 13 X 9 inch pan.
• 2 Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Brush cake with 1/4 cup rum. Cool in pan 20 minutes. Crumble into 2 inch chunks.
• 3 Melt butter in a large skillet over medium-high heat; add dark brown sugar and cinnamon, and cook 1 minute. Add sliced bananas, and cook, stirring constrantly, 2 to 3 minutes or until bananas are tender. Remove from heat, and pour remaining 1/4 cup rum over banana mixture. Pour mixture into a large bowl. Let cool 15 minutes. Cover and chill 1 hour.
• 4 Prepare pudding mix as directed, using 2 cups milk; stir into banana mixture. Cover and chill 2 hours.
• 5 Place half of banana cake chunks in a large trifle dish. Spread half of pudding mixture over cake. Top with half of Cream Cheese Topping. Repeat layers once. Sprinkle with grated chocolate.
• 6 To make Cream Cheese Topping:.
• 7 Beat first 3 ingredients at medium speed with an electric mixture until smooth. Stir in whipped topping until well blended.