BANANA SPLIT CAKE

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Banana Split Cake image

One of the best cakes I've ever had. This one isn't made with graham crackers, but is actually a cake. It's not only wonderful tasting, but beautiful too!

Provided by BlueHyacinth

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 package yellow cake mix
1 package instant banana pudding mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed,divided
1 (10 ounce) package frozen strawberries, thawed,drained
1/4 cup hot fudge, warmed (see note)
14 maraschino cherries, with stems
2 tablespoons chopped walnuts

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"!

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