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banana split cake

Tracey_Fortier avatar
Recipe by
Tracey Fortier
@Tracey_Fortier
Richmond Hill, GA

Oh yummmmmmm I received a question about the raw eggs. This is an old recipe. I did an internet search and this is a suggestion about how to pasteurize your own eggs. To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F. Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water. Store in the refrigerator until needed or use right away.

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yield serving(s)
prep time 40 Min
method Refrigerate/Freeze

Ingredients For banana split cake

  • 1ST LAYER
  • 2 c
    graham crackers, crushed
  • 1 stick
    butter, melted
  • 2ND LAYER
  • 2 stick
    butter, softened
  • 1 box
    powered sugar
  • 2 lg
    eggs
  • 3RD LAYER
  • 1 can
    pineapple, crushed (large can)
  • 4TH LAYER
  • 1 bunch
    bananas
  • 1 lg
    cool whip
  • pecans, chopped
  • cherries, chopped

How To Make banana split cake

  • 1
    1st Layer Make Crust and spread in a 9x13 pan.
  • 2
    2nd Layer Beat butter, sugar and eggs together for 10 minutes and spread on crust.
  • 3
    3rd Layer Drain Pineapple and spread over the 2nd Layer.
  • 4
    4th Layer Layer sliced bananas, then spread cool whip over the top. Cover with pecans and cherries.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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