The Ultimate Banana Split Cake Recipes

SOUTHERN STYLE BANANA SPLIT CAKE

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.

BANANA SPLIT CAKE I

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.

BANANA SPLIT CAKE

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"!

BANANA SPLIT SNACK CAKE

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.

BANANA SPLIT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
• Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.

BANANA SPLIT CAKE

Steps:

• Preheat oven to 350°F.
• Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour.
• In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans.
• Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat.
• Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing.
• Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more.
• Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward.
• Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.

CLASSIC BANANA SPLIT CAKE

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.