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Classic Banana Split Cake

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  • Prep 30 min
  • Total 2 hr 5 min
  • Servings 16
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Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.
Updated Aug 14, 2006
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  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Scoops of Neapolitan ice cream served with this creative cake will turn your event into a cake-and-ice cream extravaganza!
  • tip 2
    Tiny amounts of paste food colors can be used instead of the red and yellow liquid food colors.
  • tip 3
    For a twist on the Banana Frosting, try chocolate frozen whipped topping instead of the regular.


455 Calories, 20 g Total Fat, 6 g Protein, 65 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
20 g
Saturated Fat
7 g
55 mg
520 mg
200 mg
Total Carbohydrate
65 g
Dietary Fiber
2 g
6 g
% Daily Value*:
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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