Try this Banana Split Cake recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees F. Coat two 8-inch cake pans with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil, and eggs until smooth. Stir in the pineapple then pour the batter into the cake pans, dividing equally. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 15 minutes then invert onto wire racks to cool completely. In a small bowl, combine 3/4 cup whipped topping and the strawberries; mix well. Place one cake layer on a serving plate and frost the top with the strawberry mixture. Place the second layer over the first and frost the top and sides with the remaining whipped topping. Drizzle with the hot fudge then place the cherries around the edge of the cake top and sprinkle evenly with the nuts. Serve immediately, or cover and chill until ready to serve. NOTE: Warm the hot fudge enough to make it pourable, but dont allow it to get too hot or itll melt the "frosting"! NOTES : 10 to 14 servings
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Serving Size: 1 Serving (990g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1592 | ||
Calories from Fat: 1188 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132g | 176 % | |
Saturated Fat 27.7g | 138 % | |
Monounsaturated Fat 60.2g | ||
Polyunsanturated Fat 30.6g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1055.6mg | 36 % | |
Potassium 1071.3mg | 28 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.8g | ||
Protein 96.6g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1592
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