Banana Split Cake

16 ingredients
4 steps

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 cups mashed banana (5 medium)
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 1 1/2 teaspoons vanilla extract
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (16-ounce) jar maraschino cherries, drained
  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 cups powdered sugar
  • Garnishes: toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce

Directions

  1. 1
    Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
  2. 2
    Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.
  3. 3
    Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.
  4. 4
    Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.

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