Banana Split Dump Cake Food

BANANA SPLIT DUMP CAKE

Steps:

• Preheat oven to 350°F
• Spray a 9/13 inch baking dish with nonstick spray.
• In a large bowl, mix the pudding mix with milk. Whisk until fully combined. Use a large spoon or whisk to add in the cake mix until fully incorporated and smooth. The mixture will be quite thick, which is fine. Stir in the chocolate chips. Set aside.
• In another large bowl, mix together the strawberries, banana, pineapple, and sugar. Stir to combine and let macerate for at least 5 minutes.
• When ready to make the cake, pour the fruit into the bottom of the baking dish, making a thin layer.
• Top with the cake mix and spread with a spatula or spoon to create a smooth top.
• Bake for 45-60 minutes or until the cake is completely cooked through (when a toothpick inserted in comes out clean).
• Serve warm topped with fresh whipped cream.
• Enjoy!

BANANAS FOSTER UPSIDE-DOWN CAKE

Steps:

• Preheat your oven to 350 degrees F.
• For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
• For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
• Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
• Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.

BANANA SPLIT DUMP CAKE

Steps:

• Spread the strawberry pie filling in a greased 9x13 inch cake pan*.
• Spoon on the pineapple, then the dry cake mix, then the margarine.
• Top with coconut and crushed nuts.
• Bake at 325 degrees for 60-75 minutes. Serve warm or cold.
• Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup.

BANANA SPLIT ICE CREAM CAKE

Steps:

• Let the ice cream sit at room temperature for a few minutes to soften. Line a loaf pan with plastic wrap so that it hangs over the edges.
• Using a serrated knife, slice the pound cake horizontally into thirds. Place the top layer of the cake in the bottom of the pan cut-side up. Spread half of the ice cream on top, cover with the banana slices and sprinkle with half of the peanuts. Top with the middle layer of cake. Repeat with the remaining ice cream, followed by the strawberries and remaining peanuts. Top with the bottom layer of cake. Wrap tightly with plastic. Freeze at least 6 hours and up to overnight.
• Remove the cake from the freezer 15 minutes before serving. Turn the cake out of the pan, remove the plastic wrap and use a serrated knife to cut into slices. Serve drizzled with hot fudge and topped with a dollop of whipped cream and a cherry.

SOUTHERN STYLE BANANA SPLIT CAKE

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.