Banana Split Cake Dessert
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Updated May 18, 2016
Make an already delicious dessert even better with the addition of moist cake slices!
Banana Split Cake Dessert
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- Prep Time 25 min
- Total 2 hr 15 min
- Servings 12
- Ingredients 12
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 box (4-serving size) banana instant pudding and pie filling mix
- 2/3 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 4 eggs
- 2 ripe bananas, mashed (about 1 cup)
Toppings
- 1 1/2 quarts (6 cups) vanilla ice cream
- 1 box (10 oz) frozen sweetened sliced strawberries, thawed
- 3/4 cup hot fudge sauce
- 3/4 cup Cool Whip frozen whipped topping, thawed
- 12 maraschino cherries with stems
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
-
Step2Bake 48 to 55 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut cake in half lengthwise, then cut crosswise 11 times to make a total of 24 slices.
-
Step3Place 1 or 2 cake slices in each parfait glass or banana split dish. Top each serving with 2 small scoops of ice cream. Spoon strawberries over one scoop. Drizzle hot fudge sauce over other scoop. Top each with whipped topping and cherry. Store cake covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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