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    You are in: Home / Recipes / Banana Split Cake Recipe
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    Banana Split Cake

    Banana Split Cake. Photo by V.A.

    1/2 Photos of Banana Split Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    BlueHyacinth's Note:

    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!

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    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Coat two 8" cake pans with nonstick cooking spray.
    3. 3
      In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth.
    4. 4
      Stir in the pineapple then pour the batter into the cake pans, dividing equally.
    5. 5
      Bake for 35- 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
    6. 6
      Allow to cool for 15 minutes then invert onto wire racks to cool completely.
    7. 7
      In a small bowl, combine 3/4 cup whipped topping and the strawberries and mix well.
    8. 8
      Place one cake layer on a serving plate and frost the top with the strawberry mixture.
    9. 9
      Place the second layer over the first then frost the top and sides with the remaining whipped topping.
    10. 10
      Drizzle with hot fudge then place the cherries around the edges of the cake top and sprinkle evenly with the nuts.
    11. 11
      Serve immediately, or cover and chill until ready to serve.
    12. 12
      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"!

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    Ratings & Reviews:

    • on June 01, 2013


      Incredible! I'm not a fan of artificial banana flavoring, but I added the banana pudding to the batter as directed, then added about 10oz of crushed pineapple and sliced strawberries to it before baking in a 9x13 dish instead of layering. After it cooled over night in the fridge I mixed more crushed pineapple into the cool whip frosting and then spread cut up strawberries, bananas, cherries with stems for presentation and chocolate syrup on top. Would have LOVED to add nuts, but I'm the only fan in my new

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    • on June 07, 2012

      I didn't grow up in a cake family but I made this twice in one week (once for a trial run and then for Mother's Day, for which it was intended) IT...IS...AWESOME! It's easy and beautiful. I baked the cake and mixed the strawberries for the filling but did not put it together until I got to my destination. It is incredibly moist. Since the recipe didn't specify, I used the large size of banana pudding. I'm sure the small would work fine also but in my notes I put to use a large. It held up in the fridge, completely put together, for five days as I was the only one home at the time to devour it. I'm thinking of maybe mixing some shredded coconut in with the cool whip for the frosting part next time just to see. My brother was loved it but didn't think a double layer would work for an office party and I think just using a 9X13 would be fine, it just won't have the filling. After the cake is baked and cooled put the sliced strawberries over it and then frost with whipped cream then add the hot fudge, nuts and cherries. It won't be as impressive but for a guy thing I think it would be VERY impressive! And yummy.

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    • on July 10, 2010


      A huge success! Everyone loved it!

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    Read All Reviews (7)


    Nutritional Facts for Banana Split Cake

    Serving Size: 1 (262 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 615.1
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 9.6 g
    Cholesterol 71.1 mg
    Sodium 685.1 mg
    Total Carbohydrate 86.9 g
    Dietary Fiber 2.3 g
    Sugars 56.9 g
    Protein 6.6 g

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