recipes for banana split cake?

Answer 1

Hi !!!
I have three for you ...

Banana Split Cake

1 box pudding-syle white cake mix (I use Duncan Hines)
1 can cream of coconut milk
1 can low-fat condensed milk
1 package frozen, shredded coconut, thawed
1 can pineapple pieces, drained
1 small jar marachino cherries, chopped
Sliced bananas
1 container frozen low-fat whipped topping, thawed

Mix and bake cake according to package directions for a 13x9 cake. While cake is baking, mix the coconut milk, condensed milk and shredded coconut. When cake is done, poke holes in cake using wooden spoon handle. Pour milk and coconut mixture over hot cake. Cool in refrigerator. Top cooled cake with pineapple pieces, cherries and banana slices and top all with whipped topping. Refrigerate until ready to serve.

NOTE: some of the shredded coconut may be reserved to sprinkle over whipped topping.

-----------AND...

BANANA SPLIT CAKE

10 to 14 servings

1 package (18.25 ounces) yellow cake mix ( I use Duncan Hines)
1 package (4-serving size) instant banana pudding and pie filling
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 can (8 ounces) crushed pineapple, drained
1 container (10 ounces) frozen whipped topping, thawed, divided
1 package (10 ounces) frozen strawberries, thawed, drained
1/4 cup hot fudge, warmed (see Note)
14 maraschino cherries with stems
2 tablespoons chopped walnuts

Preheat the oven to 350 degrees F. Coat two 8-inch 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 to 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; 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 and frost the top and sides with the remaining whipped topping. Drizzle with the hot fudge then place the cherries around the edge 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'll melt the cake topping!

"OOH IT'S SO GOOD!!"

---------AND, LASTLY...

"Banana Split Cake"

***USE YOUR FAVORITE BRAND OF FLOUR***

1 1/2 cups Baker's Special or granulated sugar
1 1/2 cups (3 sticks) room-temperature unsalted butter
2 teaspoons vanilla extract or Princess Cake and Cookie Flavoring
5 large eggs
3 cups King Arthur Unbleached Self-Rising Flour
3/4 cup milk

Filling 1
2 boxes (3.4 ounces each) instant vanilla pudding mix
2 cups heavy or whipping cream
1 cup milk

Filling 2
1 can (21-ounce) strawberry pie filling
1 can (21-ounce) pineapple pie filling
2 medium bananas, peeled and sliced

Topping
1/2 cup chopped nuts
chocolate sauce or hot fudge sauce
10 to 12 maraschino cherries with stems on
Cake: Grease and flour two 10 x 15-inch jelly roll pans or two 9 x 13-inch pans. Our Cake Release Spread works well here.

In a large mixing bowl, beat together the sugar, butter and flavoring for 2 to 3 minutes, until no lumps of butter remain. Continue beating, adding the eggs one at time, and scraping the bottom and sides of the mixing bowl to make sure everything is evenly mixed. Beat until the batter is light-colored and fluffy. Add the flour alternately with the milk, mixing to form a smooth batter. Scoop the thick batter into the prepared pans, smoothing to the edge of the pans.

Bake the cakes in a preheated 350°F oven for 14 to 16 minutes, or until a cake tester inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes before turning them out onto a rack to finish cooling.

Filling: Combine the instant pudding mix, cream and milk, whisking for about 2 minutes, till the pudding begins to thicken. Set it aside.

Assembly: Slice each cake in half the long way to make four layers, each about 4 or 5 inches wide and 13 to 15 inches long. Place one of the layers on a serving platter and spread it with the strawberry filling. Top that with a second piece of cake. Spread about one-third of the pudding mixture across that cake layer, followed by the pineapple filling.

Next, add the third layer of cake. Spread one-third of the pudding over the top of that layer, followed by the sliced bananas. Add the final layer and top it with the remaining pudding. Sprinkle the pudding with chopped nuts, then drizzle it with chocolate sauce. Finally, arrange the cherries on top. Refrigerate the cake until ready to serve. Yield: 1 cake, about 10 servings.

Answer 2

this is a little different than the first answer..... but should be similar... Ingredients 4 cups crushed graham crackers 3 sticks butter, room temperature 2 eggs 16-ounce box powdered sugar 20-ounce can crushed pineapple, drained 2 to 3 bananas, sliced 12-ounce container whipped topping Directions Preheat oven to 350 degrees F. For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 by 9-inch pan with mixture. Bake crust for 5 to 8 minutes. Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

Answer 3

Banana Split Cake:

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup vegetable oil
1/2 cup buttermilk
2 cups mashed banana (5 medium)
1 cup chopped pecans
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
1 (20-ounce) can crushed pineapple, undrained
1 (16-ounce) jar maraschino cherries, drained
1 (8-ounce) package cream cheese, softened
1 1/2 cups powdered sugar
Garnishes: toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce

Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.

Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.

Yield: 1 (10-inch) cake

Answer 4

Banana Split Cake
50 min 20 min prep 13-15 servings

1 (8 ounce) box banana cake mix
2 bananas, sliced crosswise
3 2/3 cups milk
1/2 cup nuts, chopped
1 can crushed pineapples, save juice
2 packages instant banana pudding mix
1 container Cool Whip
hot fudge
maraschino cherries

Make cake according to directions on box.
Pour into greased 13 x 9 inch baking pan.
Drain pineapple, set juice aside.
Slice bananas crosswise and soak in reserved pineapple juice.
Set aside.
While the cake is cooling, prepare the pudding mixes using the 3 2/3 cups milk.
Fold in pineapple.
Spread pudding mixture over cooled cake; lay sliced bananas over pudding.
Spread Cool Whip over this and drizzle hot fudge over this.
Sprinkle with nuts.
Place maraschino cherries on each serving

Answer 5

Banana Split Cake

Ingredients
1-1/2 cups Graham Cracker Crumbs
1-1/4 cups Sugar, divided
1/2 cup Butter, melted
2 pkg (8 oz each) Cream Cheese, softened
1 can (20 oz) crushed pineapple, drained
6 Medium bananas, divided
2 cups Cold milk
2 pkg (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
2 cups Thawed Cool Whip Whipped Topping, divided
1 cup Chopped Pecans

Preparation
1. Mix crumbs, 1/4 cup sugar and butter; press onto bottom of foil-lined 13x9-inch pan. Freeze 10 min.

2. Beat cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

3. Pour millk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.

Answer 6

INGREDIENTS
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups confectioners' sugar
2 eggs
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts
DIRECTIONS
Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

Answer 7

2 cups graham crackers (crushed)
1-2 cup oleo
2 eggs
2 cups powdered sugar
5 bananas
1 (16 ounce) can crushed pineapple, drained
1 container Cool Whip
1 cup crushed nuts (, your choice)

Put These Ingredients In Layers:1st Layer:Crush crackers& mix with 1 stick melted oleo& spread in 9x13 inch pan.
2nd layer:Cook to a custard,1 stick oleo,2 eggs& 3 cups powdered sugar.
3rd layer:5 bananas sliced lengthwise.
4th layer: (Drained) Pineapple.
5th layer:Cool Whip.
6th layer:Crushed Nuts.
PUT IN REFRIGERATOR& COOL.
NOTE:You may also use other fruits,Such as A can of cherry pie filling,Sliced Sweetened Strawberries,Hot Fudge or chocolate.
(But End with) (cool whip Then Nuts).