Heat oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
Blend cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
Spread batter evenly into prepared pan.
Bake 38-42 minutes. Cool completely.
Blend pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy.
Mix in pudding and banana extract. Blend in whipped topping.
Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
Remove cake from pan.
Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer.
Spread 1 cup reserved pudding onto center of cake.
Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead.
Cut small corner off bag.
Drizzle fudge topping over top of cake. Refrigerate at least 1 hour.
Garnish with reserved banana slices just before serving.
