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Banana Split Cake I

Banana Split Cake I

  • Prep

    30 m
  • Ready In

    3 h 40 m
Carol

Carol

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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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:
  • 64 mg
  • 21%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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

GINAH1
106

GINAH1

10/3/2006

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.

naples34102
92

naples34102

12/28/2007

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 recipes, but after reading this recipe I think I'll continue to make it the way I have been all these years. I add 3 T. sugar to the crust. And I guess I've always saved five minutes, since I've beat the buttercream 15 minutes and it's always been great. Back then I didn't have a stand mixer, so I'll bet even 15 minutes of beating isn't necessary if you do use one. I use 3-5 bananas, sliced into coins. I don't drain the pineapple -- why waste the good juices? I cook the undrained pineapple with 1 T. cornstarch over medium heat till thickened, then cool and spread over the filling. I don't use strawberries only because I know they can get "oozie" and watery as the dessert stands. After topping with the Cool Whip (a 12 oz. container is plenty) I garnish the top with finely chopped nuts and maraschino cherries. This dessert is to-die-for good, but VERY rich, so serve in small pieces!

FOX LADY
34

FOX LADY

6/21/2003

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.

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