Banana Split Cake I

Banana Split Cake I

34

"A lovely summer cake that requires no cooking. 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

3 h 40 m servings 421 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 27.6 g
  • 43%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 181 mg
  • 7%

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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  • Prep

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  1. Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
  2. In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
  3. Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

Reviews

34
  1. 50 Ratings

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Most helpful positive review

For the crust, I add a 1/4 cup of sugar, and for the buttercream, I skip the raw eggs and add in a tablespoon of milk and a teaspoon of vanilla instead which worked just fine.

Most helpful critical review

The fruit made this light and refreshing, but I found the raw margarine cream a bit nauseating. I don't think I'll be making this again.

For the crust, I add a 1/4 cup of sugar, and for the buttercream, I skip the raw eggs and add in a tablespoon of milk and a teaspoon of vanilla instead which worked just fine.

A great cook I worked with shared pretty much this same recipe with me in 1974, and I've made this many times since. Yes, it's rich, but it's delicious. Just small differences between the two re...

This can be made with frozen egg substitute. Taste just as great. Usually one small carton contains the equivalent of 2 eggs, just enough for the recipe.

I really love this dessert. My aunt used to make it for summer family gatherings when I was a kid. I was excited when I found this version online. My aunt always used Cool Whip (like the recipes...

My family has been making this for years and we LOVE it! We slice the bananas into thin slices and use chopped pecans on the top. Like another reviewer stated I use halved cherries on top as w...

The fruit made this light and refreshing, but I found the raw margarine cream a bit nauseating. I don't think I'll be making this again.

This is a very good, nice summer cake!!! I forgot to drain the pineapple, so mine isn't quite so appealing looking, but that's my own fault and not the fault of the recipe. Was going to take t...

This is a great "cake"...It's tried and true. I lost my original recipe and glad I found this one online.

A great recipe, but WAY too rich. We had two slices and froze the rest. Made my eyes roll into the back of my head.