Time 1h Yield 8 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Coat two 8" cake pans with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth. Stir in the pineapple then pour the batter into the cake pans, dividing equally. Bake for 35- 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 15 minutes then invert onto wire racks to cool completely. In a small bowl, combine 3/4 cup whipped topping and the strawberries and mix well. Place one cake layer on a serving plate and frost the top with the strawberry mixture. Place the second layer over the first then frost the top and sides with the remaining whipped topping. Drizzle with hot fudge then place the cherries around the edges of the cake top and sprinkle evenly with the nuts. Serve immediately, or cover and chill until ready to serve. NOTE: Warm the hot fudge enough to make it pourable, but don’t allow it to get too hot or it will melt the"frosting"!
Time 2h Yield 12 Number Of Ingredients 10 Steps:
Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled. Beat together the cream cheese and confectioners’ sugar; spread over graham cracker crust. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping. Top with cherries and chopped nuts; refrigerate and serve chilled.
Time 4h25m Yield 12 Number Of Ingredients 9 Steps:
Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan. Beat the cream cheese and confectioners’ sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries. Chill for at least 4 hours before serving.
Time 43m Number Of Ingredients 14 Steps:
Spray an 11x15 baking pan with cooking spray. Preheat the oven to 350º F. In the bowl of a stand mixer, beat together the cake mix, pineapple juice (if you didn’t get exactly 1 cup of pineapple juice from draining the pineapple, add water to make 1 cup), eggs and oil. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. Pour the batter into the prepared pan and bake for 15-18 minutes or until the center of the cake springs back when you touch it. Allow the cake to cool completely on a wire rack. In a small bowl, use a hand mixer to cream the cream cheese until it is smooth. Set aside. In another bowl, mix together the pudding mixes and milk until smooth. Add the cream cheese by heaping spoonfuls and mix into the pudding using a hand mixer. Continue until all of the cream cheese is mixed in. Spread the pudding mixture over the cooled cake. Place sliced bananas all over the top of the pudding layer. Sprinkle the drained crushed pineapple from step 1 over the bananas. Spread the whipped topping over the pineapple. Top with drained and dried maraschino cherries, nuts and chocolate sauce, or decorate as desired! Cover the cake and store in the refrigerator. It is best to let this cake set for at least 4 hours before serving, if not overnight. This allows the layers to settle.
Time 9h25m Yield 12 servings Number Of Ingredients 20 Steps:
For the frozen banana bites: Peel and slice the banana into 1-inch pieces. Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl. Remove and stir. If any lumps remain, heat in 10-second increments until fully melted. Place the banana pieces on a cookie sheet lined with parchment paper. Using two forks, place a banana piece on one fork and dip it into the chocolate. Make sure the banana piece is covered completely. Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet. When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight. For the chocolate cake: Preheat the oven to 350 degrees F. Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra. In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon, then set aside. In a small bowl, combine the eggs, milk, oil and vanilla. Beat well with a hand mixer. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture, and fold and stir until smooth. Pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes. Remove the cake from the pan and cool on a rack. For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the confectioners’ sugar over the cream and continue to beat just until it holds a soft peak. Take care not to overbeat the cream or it will be curdy. Refrigerate, covered, for up to 4 hours. To assemble: When the cake is cool, cut in half with a long serrated knife. Place one half of the chocolate cake on a serving platter or cake stand. Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated). Set the other half of the cake on top. Try to match up the ends that have been cut when stacking. With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake. Add sprinkles. Cut the frozen banana bites in half and set on top of the whipped cream. Serve immediately.
Time 20m Yield 15 servings. Number Of Ingredients 15 Steps:
Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners’ sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners’ sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.
Time 3h40m Yield 18 Number Of Ingredients 10 Steps:
Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes. In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don’t try to save time). Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
Time 5h30m Yield 24 servings Number Of Ingredients 10 Steps:
Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min. Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple. Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Yield 12 Number Of Ingredients 10 Steps:
In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside. In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well. Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.
Time 4h25m Yield 12 Number Of Ingredients 9 Steps:
Combine crushed vanilla wafers and melted margarine. Pat into the bottom of a 9x13-inch pan. Beat cream cheese and confectioners’ sugar together until light and fluffy; spread on top of vanilla wafer crust. Spoon crushed pineapple over cream cheese layer, then layer sliced bananas over pineapple. Cover with whipped topping and sprinkle with chopped walnuts and maraschino cherries. Chill for at least 4 hours before serving.
Time 1h Yield 1 cake, 12 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour. In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans. Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat. Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing. Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more. Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward. Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.
Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Prepare cake mix according to package directions except use drained pineapple juice instead of water. If you don’t have enough juice, add the water to make up the difference. Add 1 mashed banana to the batter. Pour into 9 x 13-inch pan. Bake 35 minutes. Cool completely. In mixing bowl, beat cream cheese until creamy. Add vanilla pudding mix and the milk. Beat until smooth. Spread over cooled cake. Slice 3 bananas and layer them over the pudding. Spread the drained crushed pineapple over the bananas. Top with the tub of Cool Whip and sprinkle with the chopped cherries and nuts. Refrigerate about 3 hours before serving.
More about “banana split cake ii recipes”
Time 1h5m Yield 16 Number Of Ingredients 9 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.
