banana split cake
I have been making this recipe for 20+ years. It is cool, light and rich all at the same time. Very user-friendly. After the crust and base you can make it your own. Less whipped topping. Do it. Lots of bananas. Do it. Pecans,walnuts, peanuts or almonds. Do it. The choice is yours. I like to serve with chocolate and strawberry sauces.
prep time
cook time
method
No-Cook or Other
yield
8-12 serving(s)
Ingredients
- CRUST
- 1/2 cup butter, melted
- 2 cups crushed graham crackers
- BASE
- 2 - eggs
- 1 cup butter, softened
- 2 cups powered sugar
- TOPPINGS
- 1 can crushed pineapple, 8 oounce
- 3-6 - bananas, sliced
- 1 - container whipped topping
- 1 jar marishino cherries, halved, about 10-15
- 1/2 cup nuts, chopped
How To Make banana split cake
-
Step 1Crust. Butter the bottom of a 9x13 cake pan. Melt 1/2 butter. Mix with graham crackers. Press into the bottom of the cake pan. Chill to set for 15 minutes.
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Step 2Base. In a mixer, beat 1 cup softened butter, eggs and powdered sugar for 15 minutes. Spread layer over crust.
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Step 3Toppings. Drain pineapple. Sprinkle over base. Slice bananas and place on top of pineapple. Spread softened whipped topping over bananas. Dot with have cherries and nuts. Chill overnight.
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Step 4To serve. Remove from refrigerator 30 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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