Best Banana Split Cake Dessert Recipes

Banana Split Cake Dessert image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) banana instant pudding and pie filling mix
2/3 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla
4 eggs
2 ripe bananas, mashed (about 1 cup)
1 1/2 quarts (6 cups) vanilla ice cream
1 box (10 oz) frozen sweetened sliced strawberries, thawed
3/4 cup hot fudge sauce
3/4 cup Cool Whip frozen whipped topping, thawed
12 maraschino cherries with stems

Steps:

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 cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
Bake 48 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.
Place 1 or 2 cake slices in each parfait glass or banana split dish. 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. Store cake covered.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 0 g

Banana Split

Provided by S I

Time 5h15m

Number Of Ingredients 15

CRUST
1 1/2 c graham cracker crumbs
1/2 c granulated sugar
1/2 c butter or margarine, melted
FILLING
2 pkg (8 oz each) cream cheese, softened
1 c granulated sugar
1 can(s) (20 oz) crushed pineapple, drained
6 medium bananas
2 c cold milk
2 pkg (4 serving each) vanilla instant pudding
2 c cool whip whipped topping, thawed
1 pt fresh strawberries, sliced
6 oz cream cheese, softened
1 c pecans, chopped

Steps:

1. In a small bowl, mix together the crumbs, 1/4 c. sugar, and the butter; press onto bottom of a 13x9-inch pan. Freeze for 10 minutes.
2. Beat 2 (8 oz) cream cheese and remaining 1 c. sugar with an electric mixer until well blended and smooth. Spread mixture over the crust; top with the pineapple. Slice 4 of the bananas and arrange over the pineapple.
3. Pour the milk into a large bowl. Add the pudding mixes and beat with a whisk for 2 minutes or until well blended and the mixture thickens. Stir in 1 cup of Cool Whip; spread mixture over the banana layer. Arrange the sliced strawberries over the pudding layer.
4. Beat the remaining 6 oz. cream cheese and remaining 1 cup Cool Whip together until smooth; spread over the strawberry layer. Sprinkle with pecans. Refrigerate for 5 hours. Just before serving, slice the remaining 2 bananas and arrange over the dessert.