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Classic Banana Split Cake
Classic Banana Split Cake
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Prep Time:
30 minutes
Total Time:
2 hours 5 minutes
Nostalgic ice cream parlor cake evoking sweet memories.
Ingredients:
  • 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
  • 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
Instructions:
  • Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans. Set aside the flour, baking soda, and salt in a large bowl.
  • In a large bowl, cream together butter, shortening, and sugar until light and fluffy using an electric mixer for about 3 minutes. Add eggs one at a time, then mix in vanilla. Alternately mix in flour mixture and buttermilk, beating on medium speed for 1 minute, scraping the bowl as needed.
  • Separate the batter evenly among 3 bowls, with approximately 2 1/2 cups in each. Mix 2 tablespoons of the strawberry topping and 3 drops of red food coloring into the first bowl of batter. Mix 2 tablespoons of the pineapple topping and 3 drops of yellow food coloring into the second bowl of batter. In a separate small bowl, combine cocoa and hot water, then fold it into the batter in the third bowl. Finally, pour each flavored batter into their respective pans.
  • Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer to a cooling rack. Let cool completely, approximately 1 hour.
  • Combine whipped topping and pudding mix in a medium bowl until smooth. Start by placing the strawberry cake layer on a serving plate and spreading 2 tablespoons of strawberry topping on top. Layer banana slices over the strawberry topping, then spread 3/4 cup of frosting. Add the chocolate cake layer on top, and spread 2 tablespoons of pineapple topping. Place another layer of banana slices, followed by spreading another 3/4 cup of frosting. Finally, add the pineapple cake layer. Frost the sides and top of the cake with the remaining frosting, and drizzle with chocolate topping. Refrigerate until ready to serve.

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