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Banana Split Cake Recipe

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This recipe for Banana Split Cake is from Dinner is SRBed!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 box Betty Crocker® SuperMoist® yellow cake mix
1 box (4-serving size) banana instant pudding and pie filling mix
3/4 cup vegetable oil
3/4 cup buttermilk
1 teaspoon vanilla
4 eggs
2 ripe bananas, mashed (about 3/4 cup)

Toppings:
1 1/2 quarts (6 cups) vanilla ice cream
3/4 cup hot fudge sauce
1 box (10 oz) frozen sweetened sliced strawberries, thawed
3/4 cup frozen (thawed) whipped topping
12 maraschino cherries with stems




Directions:
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

2. Bake 50 to 55 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut cake in half lengthwise, then cut crosswise 11 times to make a total of 24 slices.

3. Place 2 cake slices in each banana split dish or parfait glass. Top each serving with 2 small scoops of ice cream. Spoon strawberries over one scoop. Drizzle hot fudge sauce over other scoop. Top each with whipped topping and cherry.

 

 

 

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