SLOW COOKER BANANA SPLIT CAKE

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Slow Cooker Banana Split Cake image

Blogger Brooke McLay from Cheeky Kitchen turns a retro ice cream treat into a slow cooker cake that bakes up moist, and takes just minutes to prepare before you set it and forget it!

Provided by @MakeItYours

Number Of Ingredients 10

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup vanilla ice cream, melted
1/4 cup water
1/2 cup vegetable oil
3 eggs
1 box (4-serving size) banana cream instant pudding and pie filling mix
24 large maraschino cherries
1/2 cup pecan pieces
1/2 gallon vanilla ice cream
1 cup hot fudge

Steps:

  • Spray 4 1/2-quart slow cooker with baking spray with flour.
  • In large bowl, stir together cake mix, melted ice cream, water, oil, eggs and pudding mix. Cut 12 of the maraschino cherries in half, and fold into batter along with 1/4 cup of the pecan pieces. Pour batter into slow cooker. Top with remaining pecans and 8 more maraschino cherry halves.
  • Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon hot cake from slow cooker, and top with scoops of ice cream. Drizzle with hot fudge; top with remaining cherries.

*** Explore more Slow Cooker Banana Split Cake Recipes »

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