In The Kitchen: Banana Split Cake

Banana Split Cake


1 White Cake Mix (without pudding)
1 Pkg. Instant Vanilla Pudding
1-1/3 Cups Milk
1/4 Cup Canola Oil
3 Eggs (beaten)
1-1/2 Cups Mashed Bananas
1/2 Teaspoon Banana Extract
3 Cups Cool Whip
1 Cup Hot Fudge
1/4 Cup Chopped Pecans
Fresh Strawberries
Pineapple Slices
Crisco & Flour
3 round 9' pans

Method For Making The Cake:

1.Preheat oven at 350.
2.In one bowl, combine cake mix, instant pudding, milk, canola oil, beaten eggs, mashed bananas, & banana extract.
3. Beat low/medium speed for 2 minutes.
4. Divide batter between 3 greased and floured pans.
5.Bake for 20 minutes and cool.

Method For Layering:

1.Place one cooled cake layer on serving plate.
2.Top with 1-1/4 cups Cool Whip.
3.Place third layer on top and spread with warm hot fudge.
4.Allow hot fudge to drip down sides of cake.
5.Sprinkle pecans around edge of cake.
6.Chill for 1 hour.
7.Top center of cake with dollup or whip cream and cherry.
8.Slice and serve with pineapple an strawberries.