Incredible Banana Split Cake Food

BANANA SPLIT CAKE

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.

THE ULTIMATE BANANA SPLIT CAKE

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

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"!

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!

INCREDIBLE BANANA COFFEE CAKE

Steps:

• Preheat oven to 325°.
• Grease a 3 quart Bundt pan.
• Puree bananas (1 cup).
• Combine banana, cake mix, pudding, oil, eggs and vanilla extract in large mixing bowl.
• Mix well, beat on medium speed 8 minutes, scraping sides of bowl occasionally.
• Mix almonds, brown sugar, cinnamon and nutmeg; pour one-half cake batter into pan.
• Sprinkle with sugar mixture, cover with remaining batter.
• Stick a knife in the batter, swirl in figure 8 patterns through the layers (Be careful, don't over mix layers).
• Bake 60-65 minutes. Cool in pan on rack 10 minutes, then invert on rack to cool completely.
• Dust with powdered sugar.
• You may garnish cake with sliced bananas if desired.

AN ACTUAL BANANA SPLIT CAKE

Steps:

• BANANA LAYER CAKE:.
• Grease and flour two 9 inch cake pans.
• Mix flour, sugar, baking powder. baking soda and salt in large bowl.
• Add to flour mixture banana, buttermilk, shortening, eggs and vanilla.Beat on medium speed 3 minutes.
• Pour evenly into prepared pans.
• Bake at 350 degrees for 30 minutes.
• Cool 10 minutes and remove from pans.
• Finish cooling completely.
• Using a long serrated knife, cut each layer of cake in half. Set aside.
• SWEETENED WHIPPED CREAM:.
• In a chilled mixing bowl (clean and free of any grease) combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of mixer on low to medium speed until soft peaks form (tips will curl). Do not over beat.
• Divide whipped cream in half. Fold strawberries into one half and drained pineapple into the other half.
• Heat and stir fudge over low heat until just warm.
• ASSEMBLE:.
• Place 1st layer of cake on platter, top with strawberry cream spreading to the edge.
• Place 2nd layer on top of 1st. Spread 1/2 of warm fudge,let some of it drizzle down the sides. Sprinkle with 1/2 of peanuts.
• Place 3rd layer on top of 2nd. Top with pineapple cream spreading to edge.
• Place 4th layer on top of 3rd. Spread remaining warm fudge over, again letting some drizzle down sides. Sprinkle with remaining peanuts. Garnish with last banana sliced.
• Serve immediately or refrigerate.