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
BANANA SPLIT CAKE I
A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h40m
Yield 18
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 43.6 g, Cholesterol 61.3 mg, Fat 27.6 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 15.9 g, Sodium 180.7 mg, Sugar 32.9 g
BANANA SPLIT ANGEL CAKE
Combine the old favorite Banana Splits with yummy, light angel food cake and what have you got? Banana Split Angel Cake! It's delicious, nutritious, lowfat, super-quick, and a kid-pleaser! A great way to get even more fruits in your diet. From Yoplait.
Provided by hannahactually
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together yogurt, bananas and pineapple.
- Spoon mixture over angel food cake.
- Drizzle with chocolate syrup.
Nutrition Facts : Calories 257.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 4.3, Sodium 293.9, Carbohydrate 59, Fiber 2, Sugar 36.2, Protein 6.8
BANANA SPLIT FUNNEL CAKE
Provided by Kelsey Nixon
Categories dessert
Time 1h15m
Yield 8 funnel cakes
Number Of Ingredients 18
Steps:
- Whisk together the flour, baking powder and salt in a large bowl. Whisk together the milk, Strawberry Syrup and eggs in a medium bowl. Make a well in the flour mixture, and then pour in the egg mixture and whisk until well combined. Let the mixture rest for 10 minutes. Preheat the oven to 250 degrees F. Heat 1 inch of oil in a medium straight-sided skillet to 375 degrees F. Spoon 3/4 cup of the batter into a funnel with a 1/2-inch tip, keeping the opening at the bottom closed with your finger. Place the funnel over the skillet, release your finger and pour the batter through the funnel, moving to create a round, lacy funnel cake no bigger than 7 inches in diameter (or as big or small as you want!), creating thick, even strands so the cake cooks evenly. Fry the cake until beginning to brown and crisp, 2 minutes, and then flip and cook until done, another 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep in the warm oven as you finish making the funnel cakes in batches. To serve, place 1 funnel cake on each plate and dust with powdered sugar. Top each with 2 scoops of ice cream, some strawberries and bananas and drizzle with chocolate sauce and leftover Strawberry Syrup. Finish with the sweetened whipped cream, pecans, if using, and a maraschino cherry.
- Combine the strawberries, sugar, lemon zest and 1/2 cup water in a medium saucepan. Bring to a boil and cook until thick and syrupy, about 10 minutes. Puree in a food processor, strain and let cool before using. Yield: 1 cup.
THE ULTIMATE BANANA SPLIT CAKE
Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure. Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.
Provided by Amanda Rettke
Categories dessert
Time 9h25m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the frozen banana bites: Peel and slice the banana into 1-inch pieces. Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl. Remove and stir. If any lumps remain, heat in 10-second increments until fully melted.
- Place the banana pieces on a cookie sheet lined with parchment paper. Using two forks, place a banana piece on one fork and dip it into the chocolate. Make sure the banana piece is covered completely. Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet. When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight.
- For the chocolate cake: Preheat the oven to 350 degrees F. Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra.
- In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon, then set aside.
- In a small bowl, combine the eggs, milk, oil and vanilla. Beat well with a hand mixer. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture, and fold and stir until smooth. Pour the batter into the prepared pan.
- Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove the cake from the pan and cool on a rack.
- For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the confectioners' sugar over the cream and continue to beat just until it holds a soft peak. Take care not to overbeat the cream or it will be curdy. Refrigerate, covered, for up to 4 hours.
- To assemble: When the cake is cool, cut in half with a long serrated knife. Place one half of the chocolate cake on a serving platter or cake stand. Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated). Set the other half of the cake on top. Try to match up the ends that have been cut when stacking.
- With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake. Add sprinkles. Cut the frozen banana bites in half and set on top of the whipped cream. Serve immediately.
NO BAKE BANANA SPLIT CAKE
Very easy to make and delicious. I don't know where the recipe came from but have been making it for years. About 15 minutes to make when everything is on the counter in front of you.
Provided by NoraMarie
Categories Dessert
Time 15m
Yield 12-16 unbaked, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Mix the wafer with the melted margarine; press in a 9X12 pan. (The box says 425g.).
- Cover the crust with slice bananas.
- Mix the eagle brand milk and lemon juice and spread over the bananas. (The can says 300ml.).
- Spread the drained pineapple on top of the milk.
- Make the pudding like the recipe on the box and spread on top of the pineapple. (I use the 4 to 6 serving box.).
- Cover with a large tub of Cool Whip.
- Sprinkle with fine coconut, nuts, and cherries.
- Refrigerate overnight.
BANANA SPLIT SNACK CAKE
"This rich and delicious treat is fun to serve," remarks Dumont, Minnesota field editor Renee Schwebach. "It was a blue-ribbon winner for me at the county fair several years ago."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24-30 servings.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Add walnuts. Spread evenly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes. Sprinkle with the marshmallows, chocolate chips and cherries. Bake 10 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 59mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CLASSIC BANANA SPLIT CAKE
Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
- Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.
Nutrition Facts : Calories 455, Carbohydrate 65 g, Cholesterol 55 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg
BANANA SPLIT CAKE
Instead of cake and ice cream, try a birthday party dessert inspired by both. This gooey trifle overflows with layers of vanilla cake, vanilla pudding, whipped cream, bananas, and drippy chocolate sauce.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 15
Steps:
- Make the pudding: Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 tablespoons granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.
- Whisk together milk and remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.
- Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30 minutes. Pudding can be refrigerated in an airtight container up to 3 days.
- Make the whipped cream: Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form.
- Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high). Spread with 1/2 cup pudding, then with 3/4 cup whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating final banana layer with a dollop of whipped cream. Drizzle with chocolate; top with a cherry. Sprinkle with sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls. Serve immediately.
BANANA SPLIT TRIFLE RECIPE - (4.3/5)
Provided by Lsweetnell
Number Of Ingredients 9
Steps:
- Prepare the cake and make sure it's completely cooled before assembling the dessert. Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) preferably a clear bowl cause it looks so pretty. Break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve. *Hint: Don't allow the pudding to set completely before assembling because you want it to work it's way in between the cake pieces before it firmly sets.
STRAWBERRY-BANANA ANGEL TORTE
Readers of the "Cooking with Millie" newspaper food column I've written for many years share their best recipes, like this tasty dessert from Cheryl Rife. It's a perfect ending to a spring meal. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Split cake horizontally into three layers; place bottom layer on a serving plate. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries. Fold in whipped cream. , Spread a third of the filling between each layer; spread remaining filling over top. Cover and refrigerate until serving. Garnish with halved strawberries.
Nutrition Facts : Calories 199 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 183mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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