Banana Split Cake - Powerful Handmade site

Banana Split Cake

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Banana Split Cake

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Not for the faint of heart, this confection reinterprets the classic banana split in a cake form.

At a glance

Prep
Bake
Total
Yield
one 5″ x 15″ four-layer cake, about 10 servings

Ingredients

Cake

  • 1 1/2 cups Baker’s Special Sugar or granulated sugar
  • 1 1/2 cups (24 tablespoons) unsalted butter, softened
  • 2 teaspoons vanilla extract or Princess Cake and Cookie Flavor
  • 5 large eggs
  • 3 cups King Arthur Unbleached Self-Rising Flour
  • 3/4 cup milk

Cream Filling

  • two 3.4 ounce boxes instant vanilla pudding mix
  • 2 cups heavy or whipping cream
  • 1 cup milk

Fruit Fillings

  • one 21-ounce can strawberry pie filling
  • one 21-ounce can pineapple pie filling
  • 2 medium bananas, peeled and sliced

Topping

  • 1/2 cup chopped nuts
  • chocolate sauce or hot fudge sauce
  • 10 to 12 maraschino cherries with stems on

Cake

  • 10 1/2 ounces Baker’s Special Sugar or granulated sugar
  • 12 ounces unsalted butter, softened
  • 2 teaspoons vanilla extract or Princess Cake and Cookie Flavor
  • 5 large eggs
  • 12 ounces King Arthur Unbleached Self-Rising Flour
  • 6 ounces milk

Cream Filling

  • 6.8 ounces instant vanilla pudding mix
  • 16 ounces heavy or whipping cream
  • 8 ounces milk

Fruit Fillings

  • 21 ounces strawberry pie filling
  • 21 ounces pineapple pie filling
  • 2 medium bananas, peeled and sliced

Topping

  • 2 ounces chopped nuts
  • chocolate sauce or hot fudge sauce
  • 10 to 12 maraschino cherries with stems on

Cake

  • 298g Baker’s Special Sugar or granulated sugar
  • 340g unsalted butter, softened
  • 2 teaspoons vanilla extract or Princess Cake and Cookie Flavor
  • 5 large eggs
  • 340g King Arthur Unbleached Self-Rising Flour
  • 170g milk

Cream Filling

  • 193g instant vanilla pudding mix
  • 454g heavy or whipping cream
  • 227g milk

Fruit Fillings

  • 595g strawberry pie filling
  • 595g pineapple pie filling
  • 2 medium bananas, peeled and sliced

Topping

  • 57g chopped nuts
  • chocolate sauce or hot fudge sauce
  • 10 to 12 maraschino cherries with stems on

Instructions

  1. To make the cake: Grease and flour two 10″ x 15″ jelly roll pans or two 9″ x 13″ pans. Preheat the oven to 350°F.
  2. In a large mixing bowl, beat together the sugar, butter and flavoring until smooth.
  3. Continue beating, adding the eggs one at time, and scraping the bottom and sides of the mixing bowl to make sure everything is evenly mixed. Beat until the batter is light-colored and fluffy.
  4. Add the flour alternately with the milk, mixing to form a smooth batter.
  5. Scoop the thick batter into the prepared pans, and level the top with an offset spatula.
  6. Bake the cakes for 14 to 16 minutes, or until a cake tester inserted into the center comes out clean.
  7. Let the cakes cool in the pan for 10 minutes before turning them out onto a rack to finish cooling.
  8. To make the filling: Combine the instant pudding mix, cream and milk, whisking for about 2 minutes, until the pudding begins to thicken. Set it aside.
  9. To assemble: Cut each cake in half the long way to make four layers, each about 4″ or 5″ wide and 13″ to 15″ long.
  10. Place one of the layers on a serving platter and spread it with the strawberry filling.
  11. Top that with a second piece of cake. Spread about one-third of the pudding mixture across that cake layer, followed by the pineapple filling.
  12. Next, add the third layer of cake. Spread one-third of the pudding over the top of that layer, followed by the sliced bananas.
  13. Add the final layer and top it with the remaining pudding.
  14. Sprinkle the pudding with chopped nuts, then drizzle it with chocolate sauce. Finally, arrange the cherries on top.
  15. Refrigerate the cake until ready to serve. Store refrigerated for up to 5 days.
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