Banana Split Cake Recipe
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Category: |
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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
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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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