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 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.
INCREDIBLE BANANA SPLIT CAKE
Perfect for a holiday brunch -- a simple but elegant cake. Courtesy of Michelle A. Shephard. This is lovely enough for a shower or even a wedding! Have not allowed for the cooling times, you'll need at least 2 hours.
Provided by Manami
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350ºF and grease and lightly flour 12 cup Bundt pan.
- Combine flour, baking powder and salt in medium bowl.
- Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
- Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined.
- Add eggs, mashed bananas and vanilla extract; beat well.
- Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined.
- Stir in morsels and 1/4 cup of the macadamia nuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared Bundt pan.
- Bake for 60-65 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack.
- Meanwhile, prepare the glaze; combine all the glaze ingredients in small saucepan over low heat, stirring until chocolate melts and mixture is smooth.
- USE IMMEDIATELY.
- Now that the cake has cooled completely drizzle with chocolate glaze and the remaining 1/4 cup chopped macadamia nuts.
- Cover; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 593.7, Fat 26.1, SaturatedFat 13.7, Cholesterol 64.8, Sodium 372.9, Carbohydrate 85.3, Fiber 5, Sugar 52, Protein 7.1
VERONICA'S MOM'S BANANA SPLIT CAKE
VERY EASY, VERY FAST AND VERY GOOD!!!!!!!! ONE OF MY MOM'S FAVORITES (AND MINE TOO) (Prep time includes chilling time)
Provided by Trixyinaz
Categories Dessert
Time 3h
Yield 1 9x13 banana split cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- CRUST: Combine cracker crumbs& butter and mix.
- Press into a 9 x 13 pan.
- Set aside.
- FILLING: In a mixing bowl, combine the butter, sugar, eggs and vanilla.
- Beat for about 20 minutes.
- Pour on top of the cracker crumb crust.
- Set aside.
- TOPPING: Slice the banana's lenghtwise and (optional) dip in lemon juice to prevent browning.
- Arrange the banana slices on top of the batter.
- Spread the WELL DRAINED crushed pineapples over the bananas.
- Spread the whipped cream on top.
- Sprinkle with nuts and cherries.
- Chill for a few hours.
- Cut and serve.
- Variations:
- Cut up some fresh strawberries and layer on top of bananas, then add your pineapple.
- Grate dark chocolate on top of strawberries or bananas before adding your pineapple.
- Heat up some carmel and hot fudge ice cream toppings and drizzle on top of the nuts and cherries.
Nutrition Facts : Calories 391.9, Fat 25.6, SaturatedFat 14.1, Cholesterol 80, Sodium 296.6, Carbohydrate 39.7, Fiber 1.8, Sugar 27.6, Protein 3.4
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