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Banana Split Bundt Cake Recipe

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This recipe for Banana Split Bundt Cake, by , is from GET OUTTA MY KITCHEN!, 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!

Karen Lammey


1 vanilla cake mix (15.25 oz.)
1 box dry instant banana pudding mix (3.4 oz.)
4 eggs
1 1/2 cups vanilla ice cream, melted
1/4 cup oil
2 ripe bananas, mashed
1/2 cup miniature chocolate chips
1 cup diced maraschino cherries (16 oz. jar)
1/2 cup chocolate chips
1 teaspoon shortening
1/4 cup diced nuts
Cool Whip
stemmed maraschino cherries


1. In a large mixing bowl, combine the cake mix, pudding mix, eggs, melted ice cream, oil, and mashed bananas. Beat for 1 minute on medium speed, and 2 minutes on high speed.
2. Stir in the mini chocolate chips and the diced cherries. Gently spoon the batter into a greased 12 inch bundt pan. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate and cool completely.
3. Place the chocolate chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir and heat for 20 seconds. Stir until creamy. Spoon into a plastic baggie and cut one tip off. Drizzle over the top of the cooled cake. Sprinkle with nuts.
4. Serve with Cool Whip and extra cherries if desired.




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