Banana Split Cake Recipe

Name: Banana Split Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1 stick margarine; 2 eggs; 2 more sticks margarine; 2 large cans crushed pineapple, drained; 1 c. chopped nuts; 2 c. graham cracker crumbs; 2 c. confectioners sugar; 3 or 4 bananas; 1 large Cool Whip; 1/2 c. cherries, cut in half; 1 can chocolate syrup

Servings: persons

1 stick margarine
2 eggs
2 more sticks margarine
2 large cans crushed pineapple, drained
1 c. chopped nuts
2 c. graham cracker crumbs
2 c. confectioners sugar
3 or 4 bananas
1 large Cool Whip
1/2 c. cherries, cut in half
1 can chocolate syrup

1
Melt 1 stick of margarine.
2
Pour into 9 x 13-inch glass dish. Add graham cracker crumbs.
3
Press down to make crust.
4
Beat eggs and rest of margarine and confectioners sugar together.
5
Spread evenly over crust.
6
Spread pineapple.
7
Cut bananas over the pineapple and spoon Cool Whip on top.
8
Add cherries and chocolate syrup (to taste) over the top.
9
Refrigerate for 5 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick margarine, 2 eggs, 2 more sticks margarine, 2 large cans crushed pineapple, drained, and more.

Yes, Banana Split Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Banana Split Cake

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