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Banana Split Cake

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Banana Split Cake


3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
¼ teaspoon salt
3 large eggs
1 cup vegetable oil
½ cup buttermilk
2 cups banana puree (5 medium)
1 cup chopped pecans
1 cup coconut flakes
1 ½ teaspoons vanilla extract
1 can shredded pineapple, skinless (20 oz.)
1 can maraschino cherry (16 oz), dried
1 pack softened cream cheese (8 oz.)
1 ½ cups powdered sugar
Side dish: toasted coconut chips, long-stemmed maraschino cherries, grated milk chocolate, crushed pecans, hot fondant sauce.

To make

Make a banana split cake option by mixing sliced pineapple, banana, and cherries on the cake batter and filling the pie with a sweet cream cheese frosting.
Combine the first 4 ingredients in a large bowl. Combine the eggs, butter and buttermilk. Add the butter mixture to the flour mixture, stirring until the dry ingredients are moistened. Add the banana and the following 3 ingredients.Drain the pineapple, leaving 2 tablespoons of liquid. Gently squeeze the pineapple and maraschino cherries between layers of paper towels. Chop the cherries. Combine pineapple and cherry with banana mixture. Spoon into a 10-inch diameter greased and floured baking dish.Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.
  Views: 22
  Published: 11/20/2023 7:52 PM

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