banana split cake
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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prep time
40 Min
cook time
method
Refrigerate/Freeze
yield
A party
Ingredients
- 1ST LAYER
- 2 cups graham crackers, crushed
- 1 stick butter, melted
- 2ND LAYER
- 2 sticks butter, softened
- 1 box powered sugar
- 2 large eggs
- 3RD LAYER
- 1 can pineapple, crushed (large can)
- 4TH LAYER
- 1 bunch bananas
- 1 large cool whip
- - pecans, chopped
- - cherries, chopped
How To Make banana split cake
-
Step 11st Layer Make Crust and spread in a 9x13 pan.
-
Step 22nd Layer Beat butter, sugar and eggs together for 10 minutes and spread on crust.
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Step 33rd Layer Drain Pineapple and spread over the 2nd Layer.
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Step 44th Layer Layer sliced bananas, then spread cool whip over the top. Cover with pecans and cherries.
- 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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