Banana Split Cake I

Banana Split Cake I

34

"A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

Ingredients

3 h 40 m {{adjustedServings}} servings 421 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 27.6 g
  • 43%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
  2. In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
  3. Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
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Reviews

34
  1. 50 Ratings

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For the crust, I add a 1/4 cup of sugar, and for the buttercream, I skip the raw eggs and add in a tablespoon of milk and a teaspoon of vanilla instead which worked just fine.

A great cook I worked with shared pretty much this same recipe with me in 1974, and I've made this many times since. Yes, it's rich, but it's delicious. Just small differences between the two re...

This can be made with frozen egg substitute. Taste just as great. Usually one small carton contains the equivalent of 2 eggs, just enough for the recipe.