BANANA SPLIT CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

3 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup vegetable oil
1/2 cup buttermilk
2 cups banana — mashed
1 cup pecans — chopped
1 cup coconut — flaked
1 1/2 teaspoons vanilla
1 20 ounce can crushed pineapple
1 16 ounces jar maraschino cherries — drained
8 ounces cream cheese — softened
1 1/2 cups powdered sugar
Garnishes:
toasted flaked coconut, long-stemmed
maraschino cherries, grated milk
chocolate, chopped pecans, hot fudge
sauce.

Combine first 4 ingredients in a large bow. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.

Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.

Yield: “10 inch bunt pan”


Per Serving (excluding unknown items): 8918 Calories; 420g Fat (41.4% calories from fat); 98g Protein; 1242g Carbohydrate; 45g Dietary Fiber; 889mg Cholesterol; 3059mg Sodium. Exchanges: 20 Grain(Starch); 5 1/2 Lean Meat; 13 1/2 Fruit; 1/2 Non-Fat Milk; 78 1/2 Fat; 48 Other Carbohydrates.

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