Banana Split Cake Iii Recipes

Steps:

• Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
• Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
• Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
• Top with cherries and chopped nuts; refrigerate and serve chilled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans.
• Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans.
• Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks.
• In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.

Steps:

• Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in bananas, sour cream and vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to butter mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Top cake with cherries, chocolate chips, marshmallows and, if desired, peanuts. Bake until chips are slightly melted and marshmallows puff, 3-5 minutes longer. Cool completely in pan on a wire rack; cut into bars. If desired, top with banana slices or banana chips before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.
• To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.

Steps:

• Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
• Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
• Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
• Slice remaining bananas just before serving; arrange over dessert. Top with nuts.