Banana Split Cake V

Banana Split Cake V

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"This rich and delicious banana split cake is made from scratch! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

Ingredients

35 m {{adjustedServings}} servings 327 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.
  3. In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.
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Reviews

9
  1. 10 Ratings

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You can substitute cream cheese for the eggs (8 oz for each egg). This is rich but very yummy and I found best to make the night before. It sets and cuts much better.

This is one of everyone's favorites cakes I make for the guys at work. It's light, refreshing. and a great warm weather cake (but I will eat anytime). I do use a smaller tub of cool whip and t...

A very similar recipe was given to me 20 years ago by a friend who moved shortly afterwards. I lost my copy and have been trying to remember the recipe. Thanks so much for submitting this recipe...