Directions

  1. Preheat oven to 350°F; spray a 9-inch springform pan with nonstick cooking spray.
  2. Whisk eggs and sugar in a large bowl until foamy; whisk in bananas, yogurt, ½ cup melted buttery spread and vanilla extract. Whisk in flour, baking powder and baking soda; pour batter into prepared pan.
  3. Bake cake 45 minutes or until a toothpick inserted in center of cake comes out clean; cool completely in pan on wire rack. Run knife around edge of pan to loosen; remove cake from pan. With serrated knife, cut cake in half horizontally.
  4. Beat cream cheese, powdered sugar and remaining ½ cup softened buttery spread in a large bowl with mixer on low speed 1 minute or until incorporated; increase speed to high and beat 2 minutes or until light and fluffy. Cover and refrigerate at least 2 hours or up to overnight. Makes about 2¼ cups.
  5. Place 1 cake layer on cake stand or serving platter; spread top with 1 cup cream cheese mixture. Place remaining cake layer on top of cream cheese mixture; spread remaining 1¼ cups cream cheese mixture over top and sides of cake. Refrigerate cake 1 hour.
  6. Arrange strawberries, raspberries and blueberries on top and sides of cake in circular pattern; cut cake into 14 slices to serve.

Tips & Tricks

Refrigerate cake in an airtight container for up to 5 days.