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Banana Split Cake

Ingredients 

  • 20 ounces crushed pineapple (1 can)

FOR THE CAKE:

  • 1 box yellow cake mix (dry mix only)
  • 1 cup pineapple juice
  • 3 large eggs
  • ½ cup canola oil

FOR THE PUDDING LAYER:

  • 12 ounces cream cheese (softened)
  • 3.5 ounces instant cheesecake pudding (1 small box)
  • 5.1 ounces instant banana cream pudding (1 large box)
  • 2 cups milk

FOR THE TOPPINGS:

  • 4-5 ripe bananas (thinly sliced)
  • 16 ounces frozen whipped topping (thawed)
  • 16 ounces maraschino cherries (drained and dried)
  • ½ cup chopped walnuts
  • ¼ cup chocolate syrup

Instructions 

MAKE THE CAKE:

  • Spray an 11×15 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.

MAKE THE PUDDING:

  • 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.

ASSEMBLE THE 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.

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