banana split cake
(1 RATING)
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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prep time
cook time
method
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yield
Ingredients
- 2 cups graham crackers, crushed
- 2 - eggs
- 3 sticks butter, softened
- 2 cups confection sugar
- 5 - bananas
- 1/2 can 16 oz pineapple, crushed
- 1 large tub cool whip, softened, not melted
- 1 small bag topping nuts
- 3 bottles 1 chocolate, 1 strawberry and 1 caramel syrup
- 1 jar maraschino cherries
How To Make banana split cake
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Step 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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Step 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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Step 3Drain crushed pineapples. Using half of pineapples, make sure to squeeze all remaining liquid out by hand. Set aside.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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