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Banana Split Cake with Pineapple and Strawberries

 

A decadent and delicious cake that will have you going bananas after every bite!
114

Yield

32

servings

Prep

20

min

Cook

20

min

Ready

5

hrs

 

Ingredients

2 cups graham cracker crumbs
*
¼ cup butter
or margarine
2 cups all-purpose flour
½ cup sugar
1 cup butter
or margarine, softened
½ teaspoon vanilla extract
32 oreo cookies
*
cups butter
or margarine, melted
½ cup butter
or margarine
2 ½ cups sugar
powdered
2 large eggs
5 bananas
sliced leghtwise
*
20 ounces pineapple
can drained
4 cups strawberries
whole
*
1 cup heavy whipping cream
nuts
chopped
*

Directions

MAKE CRUST:

Mix ingredients for first crust and press in bottom of a 9 x 13 pan.

Bake 10 minutes at 350℉ (180℃). and cool.

Blend all ingredients for second crust thoroughly; pat dough on bottom of a pan.

Bake at 400℉ (200℃). for about 10 minutes or until golden brown.

Cool. Crush cookies and mix them with the margarine. Press mixture in bottom of pan.

MAKE FILLING:

Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust.

Place bananas, cut side down, on top of above layer. Spread on the pineapple chunks, then the strawberries.

Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts.

Refrigerate 4 hours before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 28355% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 118mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 11% Vitamin C 10%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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