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Strawberry Dream
Strawberry Dream





Print This Delicious Banana Split Cake Recipe

Banana Split Cake Recipe 2

This is a Banana Split cake in all its glory. Banana split has strawberries, pineapple, bananas, nuts, hot fudge sauce and Maraschino Cherries on top. Makes a wonderful surprise cake for those hot summer get-togethers.

1 1/2 cups Granulated sugar
1 1/2 cups (3 sticks) Unsalted butter (room temp)
2 tsp Vanilla
5 Large Eggs
3 cups Unbleached self-rising flour
3/4 cup Milk

Filling 1

2 boxes Instant vanilla pudding (3.4 oz.)
2 cups Heavy whipping cream
1 cup Milk

Filling 2

1 can (21 oz.) Strawberry pie filling
1 can (21 oz.) Pineapple pie filling
2 medium Bananas, peeled and sliced

Topping

1/2 cup Chopped nuts
1 Jar Chocolate sauce or hot fudge sauce
10 to 12 Maraschino cherries with stems on

Oven Temp ~ 350°
Baking Time ~ 14 to
Pan Type ~ two 10 x 15-inch jelly roll pans or two 9 x 13-inch
Preheat oven, grease and flour your pans.

In a large mixing bowl beat together the sugar, butter and flavoring for 2 to 3 minutes. Beat 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 Banana Split Cake until a cake tester inserted into the center comes out clean. Let the cakes cool in 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, until the pudding begins to thicken. Set filling 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 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 Banana Split cake. Spread one-third of the pudding over the top of that layer, followed by the sliced bananas. Add the final layer and top with remaining pudding. Sprinkle the pudding with chopped nuts, then drizzle cake with chocolate sauce. Finally, arrange the cherries on top.
Refrigerate banana split cake until ready to serve.

Serves 12
Nutrition facts:
Serving Size 222 g
Calories 420
Calories from Fat 180
Total Fat 20.0g 31%
Saturated Fat 11.7g 58%
Cholesterol 88mg 29%
Sodium 335mg 14%
Total Carbohydrates 57.6g 19%
Dietary Fiber 2.4g 9%
Sugars 42.2g
Protein 3.3g
Vitamin A 13% • Vitamin C 4% • Calcium 3% • Iron 7%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!