banana split cake
(1 rating)
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I found this recipe in an old high school note book. I don't remember where I got it and almost threw it away. I had to bring a dessert to a social function, remember this one and I was told it was the best cake ever.
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(1 rating)
method
No-Cook or Other
Ingredients For banana split cake
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2 cgraham crackers, crushed
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2eggs
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3 stickbutter, softened
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2 cconfection sugar
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5bananas
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1/2 can16 oz pineapple, crushed
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1 lgtub cool whip, softened, not melted
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1 smbag topping nuts
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3 bottle1 chocolate, 1 strawberry and 1 caramel syrup
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1 jarmaraschino cherries
How To Make banana split cake
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1Melt one stick of butter, mix with graham cracker crumbs and press into a 9x13. Bake at 350 degrees for 8 min, remove from oven and let cool.
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2Cream two sticks of butter with 2 cups of confectioner sugar, until fluffy. Add eggs, one at a time, make sure eggs are well combined. Spread sugar cream mixture over cooled graham cracker crust.
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3Drain crushed pineapples. Using half of pineapples, make sure to squeeze all remaining liquid out by hand. Set aside.
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4Slice bananas (you may not need all 5 bananas) and place on top of sugar cream mixture. As soon as all bananas are in place, immediately cover with pineapple.
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5Spread cool whip over fruit. Make sure to spread as evenly as possible. Drizzle syrups in a pattern or randomly to decorate top, as much as you like. Cut maraschino cherries in half and place randomly over the top of the cake, not to cover. You don't have to use all the cherries. Place cake in fridge for at least an hour before serving.
- 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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