Classic Banana Split Cake

Classic Banana Split Cake

Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.

Prep Time

30

Minutes

Total Time

2:05

Hrs:Mins

Makes

16

servings

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
Filling and Frosting
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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Scoops of Neapolitan ice cream served with this creative cake will turn your event into a cake-and-ice cream extravaganza!
Substitution
Tiny amounts of paste food colors can be used instead of the red and yellow liquid food colors.
Variation
For a twist on the Banana Frosting, try chocolate frozen whipped topping instead of the regular.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 455
    • (Calories from Fat 180 ),
  • Total Fat 20 g
    • (Saturated Fat 7 g,),
  • Cholesterol 55 mg;
  • Sodium 520 mg;
  • Total Carbohydrate 65 g
    • (Dietary Fiber 2 g,
  • Protein 6 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.