BANANA SPLIT CAKE
An easy, layered dessert recipe that is perfect for summer! This banana split cake with pudding, fruit and nuts will be the hit of your picnic.
Provided by Julie Clark
Categories Dessert
Time 43m
Number Of Ingredients 14
Steps:
- Spray an 11x15 baking pan with cooking spray. Preheat the oven to 350º F.
- In the bowl of a stand mixer, beat together the cake mix, pineapple juice (if you didn't get exactly 1 cup of pineapple juice from draining the pineapple, add water to make 1 cup), eggs and oil.
- Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 15-18 minutes or until the center of the cake springs back when you touch it.
- Allow the cake to cool completely on a wire rack.
- In a small bowl, use a hand mixer to cream the cream cheese until it is smooth. Set aside.
- In another bowl, mix together the pudding mixes and milk until smooth.
- Add the cream cheese by heaping spoonfuls and mix into the pudding using a hand mixer. Continue until all of the cream cheese is mixed in.
- Spread the pudding mixture over the cooled cake.
- Place sliced bananas all over the top of the pudding layer.
- Sprinkle the drained crushed pineapple from step 1 over the bananas.
- Spread the whipped topping over the pineapple.
- Top with drained and dried maraschino cherries, nuts and chocolate sauce, or decorate as desired!
- Cover the cake and store in the refrigerator. It is best to let this cake set for at least 4 hours before serving, if not overnight. This allows the layers to settle.
Nutrition Facts : Calories 365 kcal, Carbohydrate 52 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 333 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
SOUTHERN STYLE BANANA SPLIT CAKE
This great recipe belonged to my Grandma and requires no cooking.
Provided by Tammy Livingston
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
- Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
- Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
- Top with cherries and chopped nuts; refrigerate and serve chilled.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 79.3 g, Cholesterol 61.4 mg, Fat 45.9 g, Fiber 4.3 g, Protein 11.7 g, SaturatedFat 23.4 g, Sodium 262 mg, Sugar 51.3 g
AN ACTUAL BANANA SPLIT CAKE
Four layer Banana cake from scratch, fresh strawberries, sweetened whip cream, pineapple,peanuts,and fudge ice cream topping. Lots of steps but Really good!
Provided by red white kitchen
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- BANANA LAYER CAKE:.
- Grease and flour two 9 inch cake pans.
- Mix flour, sugar, baking powder. baking soda and salt in large bowl.
- Add to flour mixture banana, buttermilk, shortening, eggs and vanilla.Beat on medium speed 3 minutes.
- Pour evenly into prepared pans.
- Bake at 350 degrees for 30 minutes.
- Cool 10 minutes and remove from pans.
- Finish cooling completely.
- Using a long serrated knife, cut each layer of cake in half. Set aside.
- SWEETENED WHIPPED CREAM:.
- In a chilled mixing bowl (clean and free of any grease) combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of mixer on low to medium speed until soft peaks form (tips will curl). Do not over beat.
- Divide whipped cream in half. Fold strawberries into one half and drained pineapple into the other half.
- Heat and stir fudge over low heat until just warm.
- ASSEMBLE:.
- Place 1st layer of cake on platter, top with strawberry cream spreading to the edge.
- Place 2nd layer on top of 1st. Spread 1/2 of warm fudge,let some of it drizzle down the sides. Sprinkle with 1/2 of peanuts.
- Place 3rd layer on top of 2nd. Top with pineapple cream spreading to edge.
- Place 4th layer on top of 3rd. Spread remaining warm fudge over, again letting some drizzle down sides. Sprinkle with remaining peanuts. Garnish with last banana sliced.
- Serve immediately or refrigerate.
Nutrition Facts : Calories 734.8, Fat 33.6, SaturatedFat 12.8, Cholesterol 95, Sodium 514.1, Carbohydrate 101, Fiber 3.8, Sugar 60.6, Protein 10.5
BANANA SPLIT CAKE
One of the best cakes I've ever had. This one isn't made with graham crackers, but is actually a cake. It's not only wonderful tasting, but beautiful too!
Provided by BlueHyacinth
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Coat two 8" cake pans with nonstick cooking spray.
- In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth.
- Stir in the pineapple then pour the batter into the cake pans, dividing equally.
- Bake for 35- 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes then invert onto wire racks to cool completely.
- In a small bowl, combine 3/4 cup whipped topping and the strawberries and mix well.
- Place one cake layer on a serving plate and frost the top with the strawberry mixture.
- Place the second layer over the first then frost the top and sides with the remaining whipped topping.
- Drizzle with hot fudge then place the cherries around the edges of the cake top and sprinkle evenly with the nuts.
- Serve immediately, or cover and chill until ready to serve.
- NOTE: Warm the hot fudge enough to make it pourable, but don't allow it to get too hot or it will melt the"frosting"!
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