Classic Banana Split Cake

 

3

cups Gold Medal® all-purpose flour

2 1/2

teaspoons baking soda

1

teaspoon salt

1/2

cup butter or margarine, softened

1/2

cup shortening

1 3/4

cups sugar

3

eggs

1

teaspoon vanilla

2

cups buttermilk

1/4

cup strawberry topping

Red food color

1/4

cup pineapple topping

Yellow food color

2

tablespoons unsweetened baking cocoa

2

tablespoons hot water

1

container (16 oz) frozen whipped topping, thawed

1

box (4-serving size) banana cream instant pudding and pie filling mix

3

to 4 medium bananas, thinly sliced

Chocolate topping, if desired

• 1 Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
• 2 In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
• 3 Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
• 4 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• 5 In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.