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1
Heat oven to 350 degrees; line a 13x9x2-inch baking pan with nonstick foil; set aside.
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2
For cake, in blender, combine 1 1/3 cups water, the bananas, egg whites and oil.
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3
Blend until smooth, about 1 minutes.
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4
Place cake mix in large bowl and add mixture from blender.
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5
With an electric mixer, beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes.
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6
Pour into prepared pan and bake at 350 degrees for 33-35 minutes.
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7
Cook cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.
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8
For filling and fruit, meanwhile, cook pudding mix with milk for 15-20 minutes over medium heat, until thickened and bubbly.
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9
Transfer to a bowl and refrigerate 30 minutes.
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10
Trim edges from cooled cake.
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11
Cut in half, then cut one half into cubes (about 20).
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12
Place in a trifle dish or bowl and press slightly to compress.
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13
Spoon 2 cups pudding over cake.
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14
Top with 1 sliced banana and 1 cup of the sliced strawberries.
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15
Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries.
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16
Top with heavy cream.
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17
Refrigerate at least 3 hours or overnight.
