Banana Split Cake
Cook time:
Yield: 12-16 servings
Serving size: 14
Calories per serving: 300
Ingredients:
Yield: 12-16 servings
Serving size: 14
Calories per serving: 300
1 (20-ounce) can crushed pineapple, undrained
1 (15-ounce) can tart semi-sweet cherries, drained
1 (18-ounce) package banana flavor cake mix
1/2 cup butter,cut into thin slices
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
whipped cream, optional
maraschino cherry, optional
Directions:
Preheat the oven to 350°F. Spray 13 x 9-inch baking pan with non-stick cooking spray.
Spread pineapple and cherries on prepared pan.
Top with cake mix, spreading evenly. Top with butter slices in single layer, cover cake mix as much as possible.
Sprinkle with chocolate chips and pecans.
Bake 55-60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.
Top with whipped cream and maraschino cherries, if desired.
Spread pineapple and cherries on prepared pan.
Top with cake mix, spreading evenly. Top with butter slices in single layer, cover cake mix as much as possible.
Sprinkle with chocolate chips and pecans.
Bake 55-60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.
Top with whipped cream and maraschino cherries, if desired.