Best 17 Original Banana Split Cake Recipes

BANANA SPLIT CAKE

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.

BANANA SPLIT CAKE II

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.

SOUTHERN STYLE BANANA SPLIT CAKE

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.

THE ULTIMATE BANANA SPLIT CAKE

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.

THE ULTIMATE BANANA SPLIT

Steps:

• Preheat your oil in a heavy-based pot for deep frying to 365 degrees F.
• In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil for 4-5 minutes until batter is puffy and golden brown. Drain on paper towels when done.
• While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt then cool before serving.
• To serve the banana split, cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans.

BANANA SPLIT CAKE

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.

BANANA SPLIT 'CAKE'

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.

ALL-AMERICAN BANANA SPLIT

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

BANANA SPLIT CAKE

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"!

BANANA SPLIT CAKE V

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.
• In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.

CLASSIC BANANA SPLIT CAKE

Steps:

• Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
• Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.

BANANA SPLIT DESSERT

Steps:

• In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
• In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
• Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
• Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
• Refrigerate for 2 hours or overnight.

BANANA SPLIT CAKE I

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.

BANANA SPLIT CAKE VI

Steps:

• Combine 1/2 cup margarine with cornflake crumbs, then press into the bottom of a 13x9 inch pan. Chill in the refrigerator for 30 minutes.
• Mix together eggs, vanilla extract, 1 cup margarine and confectioners' sugar until smooth. Pour mixture over the chilled cornflake crust. Slice bananas lengthwise and place over the egg mixture. Spoon pineapple over the bananas, then spread whipped topping over the top to cover. Sprinkle with chopped nuts. Refrigerate overnight before serving.

BANANA SPLIT CAKE

Steps:

• For Cake:.
• Grease and lightly flour 10-inch fluted tube pan.
• Stir together flour, baking powder, salt and baking soda.
• In a separate mixer bowl beat buter or margarine on medium speed about 30 seconds. Add sugar and vanilla and beat until fluffy.
• Add eggs one at a time, beating 1 minute after each.
• In a separate bowl, combine mashed banana, sour cream, and milk.
• Add dry ingredients and banana mixture to sugar/butter mixture alternately, beating on low speed after each addition until just combined.
• Spoon 1 cup of the batter into a separate bowl and mix in cocoa powder.
• Spoon the banana batter into prepared cake pan. Spoon cocoa batter on top in a ring, do not spread to edges.
• Bske in a 350 degrees oven for 60 to 70 minutes or until cake tests done.
• Place cake on a wire rack for 10 minutes. Remove from pan. Serve with Strawberry Sauce.
• Strawberry Sauce.
• Thaw strawberries, if frozen, drain.
• In a saucepan, crust 1 cup of he strawberries, add water.
• Cook for 2 minutes; sieve.
• Combine sugar and cornstarch; stir into sieved mixture.
• Cook and stir until thickened and bubbly. Cook 1 to 2 minutes more.
• Add food coloring if desired.
• Halve remaining large berries. stir all remaining berries into sauce.
• Chill.

GRAHAM CRACKER BANANA SPLIT CAKE

Steps:

• Prepare 13x9 baking pan.
• Melt one stick of butter and mix with 2 cups graham cracker crumbs. Press into bottom of pan for crust.
• Beat together 2 eggs, 2 cups powdered sugar, 2 sticks of butter(softened). Beat for 10 minutes.
• Pour mixture over graham cracker crust.
• Slice 3-4 bananas and place on top of mixture.
• Drain can of pineapple and spread evenly over top of bananas.
• Spread Cool Whip over pineapple.
• Garnish with chopped pecans and cherries if desired.
• Refrigerate for 5-6 or preferably overnite. Serve cool.

AN ACTUAL BANANA SPLIT CAKE

Steps:

• BANANA LAYER CAKE:.
• Grease and flour two 9 inch cake pans.
• Mix flour, sugar, baking powder. baking soda and salt in large bowl.
• Add to flour mixture banana, buttermilk, shortening, eggs and vanilla.Beat on medium speed 3 minutes.
• Pour evenly into prepared pans.
• Bake at 350 degrees for 30 minutes.
• Cool 10 minutes and remove from pans.
• Finish cooling completely.
• Using a long serrated knife, cut each layer of cake in half. Set aside.
• SWEETENED WHIPPED CREAM:.
• In a chilled mixing bowl (clean and free of any grease) combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of mixer on low to medium speed until soft peaks form (tips will curl). Do not over beat.
• Divide whipped cream in half. Fold strawberries into one half and drained pineapple into the other half.
• Heat and stir fudge over low heat until just warm.
• ASSEMBLE:.
• Place 1st layer of cake on platter, top with strawberry cream spreading to the edge.
• Place 2nd layer on top of 1st. Spread 1/2 of warm fudge,let some of it drizzle down the sides. Sprinkle with 1/2 of peanuts.
• Place 3rd layer on top of 2nd. Top with pineapple cream spreading to edge.
• Place 4th layer on top of 3rd. Spread remaining warm fudge over, again letting some drizzle down sides. Sprinkle with remaining peanuts. Garnish with last banana sliced.
• Serve immediately or refrigerate.