Banana Split Cake Recipe 2

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Banana Split Cake Recipe

1 1/2 cups
1 1/2 cups (3 sticks)
2 tsp
5
3 cups
3/4 cup

Filling 1
2 boxes
2 cups
1 cup

Filling 2
1 can (21 oz)
1 can (21 oz)
2 medium

Topping
1/2 cup
1 Jar
10 to 12

Granulated sugar
Unsalted butter (room temp)
Vanilla
Large Eggs
Unbleached self-rising flour
Milk

Instant vanilla pudding (3.4 oz)
Heavy whipping cream
Milk

Strawberry pie filling
Pineapple pie filling
Bananas, peeled and sliced

Chopped nuts
Chocolate sauce or hot fudge sauce
Maraschino cherries with stems on

Oven Temp ~ 350° Baking Time ~ 14 to 16 Min.
Pan Type ~ two 10 x 15-inch jelly roll pans or two 9 x 13-inch pans

Preheat oven, grease and flour pans.

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 recipe 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.

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

Banana Split Cake 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 banana split cake until ready to serve.

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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