NO BAKE BANANA SPLIT CAKE
Very easy to make and delicious. I don't know where the recipe came from but have been making it for years. About 15 minutes to make when everything is on the counter in front of you.
Provided by NoraMarie
Categories Dessert
Time 15m
Yield 12-16 unbaked, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Mix the wafer with the melted margarine; press in a 9X12 pan. (The box says 425g.).
- Cover the crust with slice bananas.
- Mix the eagle brand milk and lemon juice and spread over the bananas. (The can says 300ml.).
- Spread the drained pineapple on top of the milk.
- Make the pudding like the recipe on the box and spread on top of the pineapple. (I use the 4 to 6 serving box.).
- Cover with a large tub of Cool Whip.
- Sprinkle with fine coconut, nuts, and cherries.
- Refrigerate overnight.
BANANA SPLIT CAKE
An easy, layered dessert recipe that is perfect for summer! This banana split cake with pudding, fruit and nuts will be the hit of your picnic.
Provided by Julie Clark
Categories Dessert
Time 43m
Number Of Ingredients 14
Steps:
- Spray an 11x15 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.
- 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.
- 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.
Nutrition Facts : Calories 365 kcal, Carbohydrate 52 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 333 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
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
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
One of the best cakes I've ever had. This one isn't made with graham crackers, but is actually a cake. It's not only wonderful tasting, but beautiful too!
Provided by BlueHyacinth
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Coat two 8" cake pans with nonstick cooking spray.
- In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth.
- Stir in the pineapple then pour the batter into the cake pans, dividing equally.
- Bake for 35- 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes then invert onto wire racks to cool completely.
- In a small bowl, combine 3/4 cup whipped topping and the strawberries and mix well.
- Place one cake layer on a serving plate and frost the top with the strawberry mixture.
- Place the second layer over the first then frost the top and sides with the remaining whipped topping.
- Drizzle with hot fudge then place the cherries around the edges of the cake top and sprinkle evenly with the nuts.
- Serve immediately, or cover and chill until ready to serve.
- NOTE: Warm the hot fudge enough to make it pourable, but don't allow it to get too hot or it will melt the"frosting"!
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.
UPSIDE-DOWN BANANA SPLIT CAKE
This delectable dessert delivers all the fun of a banana split, plus the delicious caramelized flavors of an upside-down cake.
Provided by Food Network Kitchen
Categories dessert
Time 6h20m
Yield 16 to 20 servings
Number Of Ingredients 20
Steps:
- For the ice cream layer: Line a 9-inch round cake pan with two layers of plastic wrap, pressing into the sides and corners to smooth it out as much as possible and leaving an overhang so you can lift the ice cream out.
- Spread the vanilla ice cream in the prepared pan in an even layer using a small offset spatula or the back of a spoon, then freeze until solid, about 1 hour 30 minutes to 2 hours. Repeat with the chocolate and strawberry ice creams, spreading the layers on top of each other and freezing each layer until firm. (See Cook's Note.)
- For the topping: Meanwhile, preheat the oven to 350 degrees F. Spray the sides of two 9-inch round cake pans with cooking spray and dust the sides lightly with flour. Line the bottoms with parchment paper rounds.
- Combine the sugar and 1 1/2 tablespoons water in a medium skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Pour the caramel syrup into the bottom of one of the prepared cake pans.
- Peel and cut each of the bananas crosswise into 3 equal pieces. Cut each piece in half lengthwise. Arrange two banana pieces cut-side down in the pan with the caramel so they from an upside-down V. Continue making upside-down Vs with the banana pieces all the way across the pan. Fill in any empty spaces with the remaining banana pieces.
- For the cake: Whisk together the flour, baking powder and salt in a medium bowl. Add the sugar and vegetable oil to the bowl of a stand mixer and beat to combine. Add the eggs one at a time, beating to incorporate after each addition, then beat in the vanilla until combined. With the mixer on low speed, alternate adding the flour and buttermilk in 3 parts each, scraping down the bowl as needed, then beat on medium-high for 1 full minute.
- Divide the batter between the two prepared pans, covering the bananas evenly (use an offset spatula if needed). Bake until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour (the plain cake will bake faster than the one with the topping, so check both). Let cool on a rack until cool enough to handle, about 25 minutes, then turn the cakes out onto racks to cool completely.
- Place the plain cake layer on a cake pedestal or plate. Remove the ice cream from the freezer and lift it out of the pan using the plastic wrap. Invert the ice cream layer directly on the cake layer. Top with the second cake layer, bananas facing up. Decorate the top with whipped cream rosettes, then top with cherries and sprinkle with chopped peanuts and sprinkles. Serve immediately with hot fudge and caramel sauce.
CLASSIC BANANA SPLIT CAKE
Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
- Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.
Nutrition Facts : Calories 455, Carbohydrate 65 g, Cholesterol 55 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg
QUICK BANANA SPLITS
Quick Banana Splits are a simple but special way to serve ice cream. The recipe comes from Doreen Stein of Ignace, Ontario.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Slice bananas into four dessert dishes. Top each with 1/2 cup of ice cream. Drizzle with chocolate syrup. Sprinkle with nuts; top with cherries.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 53mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
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
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