BANANA SPLIT CAKE DESSERT

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