Banana Split Cake

The recipe I’m sharing with you today is obviously a “retro” dessert. I say that because when I do a Google search for “Banana Split Cake,” what I find now is no-bake desserts with a graham cracker crust. This is totally different. This is an actual cake version, but all the flavor is in the topping. It’s so easy to make and so impressive to serve. Ideal for showers, birthday parties, or any special occasion calling for a fun and festive treat! This is definitely a “WOW” cake, that won’t disappoint. It just screams, “Let’s Party!”

Preheat oven to 350° F. This will be for baking the cake and for toasting coconut.

Prepare cake mix according to package directions. Bake in 13x9x2-inch baking dish. Cool on wire rack. When cool, you can choose to leave cake in pan and just frost and serve that way. Or, you can transfer the cake to a separate platter before frosting and serving.

Whisk together the pudding with one cup of milk. Add Cool Whip and softened cream cheese. Blend with hand mixer until smooth.

Spread pudding mixture of top of cooled cake. There will be a lot of topping, but don’t scrimp, use it all, as all the flavor is in the topping.

Toast coconut: spread coconut (about half of a 7-ounce bag) over shallow baking pan. Bake for 7 to 10 minutes, stirring frequently. Remove from oven when lightly browned.

Chop nuts. I find the easiest way to do this is to put them in a resealable plastic bag and going over the bag several times with a rolling pin (or just banging with an “unbreakable” rolling pin – great way to relieve stress too).

Top frosted cake with toasted coconut, followed by crushed pineapple, then chopped nuts. Decorate with cherry halves. Refrigerate (preferably in air-tight container). 

BANANA SPLIT CAKE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 package (1.25 ounces) French Vanilla cake mix (can substitute white or yellow cake mix)
• 1 container (8 ounces) Cool Whip Whipped Topping
• 1 package (3.4 ounces) instant banana cream pudding & pie filling
• 1 cup milk          
• 1 package (8 ounces) cream cheese - softened
• 1 can (8 ounces) crushed pineapple, well drained
• Sweetened flaked coconut, toasted (about 1/2 of a 7-ounce package)
• Pecans, chopped (or walnuts)
• Maraschino cherries, well drained, and halved

              
DIRECTIONS:

1.  Preheat oven to 350° F. This will be for baking cake and for toasting coconut.
2.  Prepare cake mix according to package directions. Bake in 13x9x2-inch baking dish. Cool on wire rack.
     When cool, you can either transfer the cake to a platter, or leave in baking dish, add topping and
     Serve directly from baking dish. Whichever method you prefer is fine.
3.  Whisk together pudding with one cup milk. Add Cool Whip and softened cream cheese. Blend with
     hand mixer until smooth.
4.  Spread pudding topping over top of cooled cake. There will be a lot, but all the flavor is in the
     topping, so don't scrimp.
5.  Spread coconut (about half of a 7 ounce bag) over shallow baking pan. Bake for 7 to 10 minutes,
     stirring frequently. Remove when lightly browned. Chop nuts. (You can place nuts in a resealable
     plastic bag and go over it with a rolling pin several times to chop nuts.) Drain crushed pineapple.
6.  Top with toasted coconut, crushed pineapple, chopped nuts and decorate with cherry halves.
     Refrigerate in air-tight container.