BANANA SPLIT 'CAKE'
Go bananas with this sweet and delicious Banana Split "Cake" from Kraft. Find out how to turn your favorite ice cream dish into a delightful "cake".
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
- Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
- Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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
THE ULTIMATE BANANA SPLIT CAKE
Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure. Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.
Provided by Amanda Rettke
Categories dessert
Time 9h25m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the frozen banana bites: Peel and slice the banana into 1-inch pieces. Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl. Remove and stir. If any lumps remain, heat in 10-second increments until fully melted.
- Place the banana pieces on a cookie sheet lined with parchment paper. Using two forks, place a banana piece on one fork and dip it into the chocolate. Make sure the banana piece is covered completely. Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet. When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight.
- For the chocolate cake: Preheat the oven to 350 degrees F. Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra.
- In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon, then set aside.
- In a small bowl, combine the eggs, milk, oil and vanilla. Beat well with a hand mixer. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture, and fold and stir until smooth. Pour the batter into the prepared pan.
- Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove the cake from the pan and cool on a rack.
- For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the confectioners' sugar over the cream and continue to beat just until it holds a soft peak. Take care not to overbeat the cream or it will be curdy. Refrigerate, covered, for up to 4 hours.
- To assemble: When the cake is cool, cut in half with a long serrated knife. Place one half of the chocolate cake on a serving platter or cake stand. Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated). Set the other half of the cake on top. Try to match up the ends that have been cut when stacking.
- With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake. Add sprinkles. Cut the frozen banana bites in half and set on top of the whipped cream. Serve immediately.
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 II
An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable.
Provided by Judy
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h25m
Yield 12
Number Of Ingredients 9
Steps:
- Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
- Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
- Chill for at least 4 hours before serving.
Nutrition Facts : Calories 643.8 calories, Carbohydrate 76 g, Cholesterol 20.5 mg, Fat 37.6 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 14.9 g, Sodium 353.1 mg, Sugar 40.3 g
BANANA SPLIT CAKE V
This rich and delicious banana split cake is made from scratch! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by DAISEEP
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.
- In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 35.2 g, Cholesterol 15.5 mg, Fat 20.4 g, Fiber 2 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 140.9 mg, Sugar 22.7 g
BANANA SPLIT CAKE
This is a fun, eye-pleasing cake that incorporates the classic flavors of a banana split. It can be served on its own but is best served "a la mode" with vanilla, chocolate or strawberry ice cream. It has layers of banana cake with a center layer of chocolate fudge frosting, sliced bananas and sliced strawberries. Then the top of the cake is finished with strawberry frosting and arranged, sliced strawberries. I think the embellishment of fresh fruit gives the cake a homemade appearance. No need to tell anyone you used a cake mix and prepared frosting! (Note: If you can't find banana cake mix, substitute with yellow cake mix, reduce water to 1 cup and add one extra mashed banana). Enjoy!
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 228.4, Fat 8.2, SaturatedFat 2.5, Cholesterol 52.9, Sodium 88.2, Carbohydrate 39.1, Fiber 2.6, Sugar 30.3, Protein 2.9
BANANA SPLIT CAKE
Steps:
- To make the crust, mix the crushed graham crackers, granulated sugar, and melted butter until well-combined. Press the mixture into a 9x13-inch cake pan and freeze for 30 minutes.
- For the filling, beat together the softened cream cheese and powdered sugar at medium speed until smooth. Pour and spread over the chilled crust. Top the cream cheese filling with bananas and pineapple.
- Spread the whipped cream on top. Top with cherries and nuts. Refrigerate for at least 2 hours before serving. Enjoy!
Nutrition Facts : Calories 748 cal
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
BANANA SPLIT REFRIGERATOR CAKE
Make and share this Banana Split Refrigerator Cake recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Dissolve jello in 3/4 cup boiling water, then add 1/2 cup cold water and set aside.
- Mix and bake cake as directed on package for a 13x9 pan.
- Cool cake 20-25 minutes.
- Poke deep holes through top of warm cake with a meat fork or skewer about 1 inch apart.
- Slowly pour jello over the cake.
- Refrigerate while making topping.
- Blend topping ingredients in a chilled bowl and beat until stiff and fluffy, about 4-8 minutes.
- Immediately frost cake.
- May be garnished with strawberry and banana slices.
- Store in refrigerator and serve chilled.
- Can be frozen for storage.
Nutrition Facts : Calories 58.2, Fat 0.9, SaturatedFat 0.6, Cholesterol 3.2, Sodium 124.4, Carbohydrate 11.3, Fiber 0.2, Sugar 7.8, Protein 1.3
BANANA SPLIT CAKE VI
A creamy frozen treat with a cornflake crust that is reminiscent of the popular dessert. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.
Provided by Shirley
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Combine 1/2 cup margarine with cornflake crumbs, then press into the bottom of a 13x9 inch pan. Chill in the refrigerator for 30 minutes.
- Mix together eggs, vanilla extract, 1 cup margarine and confectioners' sugar until smooth. Pour mixture over the chilled cornflake crust. Slice bananas lengthwise and place over the egg mixture. Spoon pineapple over the bananas, then spread whipped topping over the top to cover. Sprinkle with chopped nuts. Refrigerate overnight before serving.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 29.2 g, Cholesterol 15.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 6.2 g, Sodium 159.6 mg, Sugar 23.7 g
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