Banana Split Cake V

Banana Split Cake V

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"This rich and delicious banana split cake is made from scratch! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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Ingredients

35 m servings 327 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.
  3. In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

You can substitute cream cheese for the eggs (8 oz for each egg). This is rich but very yummy and I found best to make the night before. It sets and cuts much better.

Most helpful critical review

If you make this...make sure it's going to be eaten within the day. When I printed it..didn't say what to do with pineapples, so I made them (chunks not crushed) the 1st layer sunk in filling. T...

You can substitute cream cheese for the eggs (8 oz for each egg). This is rich but very yummy and I found best to make the night before. It sets and cuts much better.

This is one of everyone's favorites cakes I make for the guys at work. It's light, refreshing. and a great warm weather cake (but I will eat anytime). I do use a smaller tub of cool whip and t...

A very similar recipe was given to me 20 years ago by a friend who moved shortly afterwards. I lost my copy and have been trying to remember the recipe. Thanks so much for submitting this recipe...

OMG!!! I had this recipe from my mother and had lost it in one of my moves. Everyone has been begging me to try to remember it. The only difference is butter instead of margarine and walnuts i...

This recipe is great..... Only changes I made, I drizzie chocolate syrup over the strawberries and pineapples before I put the cool whip on. I also make it with a graham cracker crust instead o...

This is the old original recipe, love it. Few tips for success 1. Use the pasteurized eggs that come in a carton from the dairy section to make the raw eggs safer to eat. 2. Beat those eggs an...

If you make this...make sure it's going to be eaten within the day. When I printed it..didn't say what to do with pineapples, so I made them (chunks not crushed) the 1st layer sunk in filling. T...

The taste was good but the bottom crust part stuck to the pan. It was runny by just puttig it into the frig and if you froze it is was too frozen and fruit was all frozen. Something was just n...

*****This is a really good recipe I have had it for years. The directions here do not state what to do with the pineapples. FYI....It is also great topped with chocolate, caramel or any other to...