Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.
A banana split is an ice cream-based dessert. In its classic form it is served in a long dish called a boat. A banana is cut in half lengthwise (hence the split) and laid in the dish. There are many variations, but the classic banana split is made with scoops of vanilla, chocolate and strawberry ice cream served in a row between the split banana. Pineapple topping is spooned over the strawberry ice cream, chocolate syrup over the vanilla, and strawberry topping over the chocolate. It is garnished with crushed nuts, whipped cream, and maraschino cherries.
Classic Banana Split Cake
- Prep Time 30 min
- Total Time 2 hr 5 min
- Servings 16
- 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
- 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.
- 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.
- 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.
- 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.
- 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.