Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Crust; 1/2 lb MARGARINE; 1 EGG YOLK; 1/2 CUP OF SUGAR; 2 1/2 CUPS FLOUR; FILLING; 1 LB CONFECTIONER SUGAR; 2 EGGS; 2 STICKS OF SOFTENED MARGARINE; 1 CAN CRUSHED PINEAPPLE; 3-4 BANANAS; WALNUTS; COOL WHIP; MARASCHINO CHERRIES

Servings: persons

Crust
1/2 lb MARGARINE
1 EGG YOLK
1/2 CUP OF SUGAR
2 1/2 CUPS FLOUR
FILLING
1 LB CONFECTIONER SUGAR
2 EGGS
2 STICKS OF SOFTENED MARGARINE
1 CAN CRUSHED PINEAPPLE
3-4 BANANAS
WALNUTS
COOL WHIP
MARASCHINO CHERRIES

1
CRUST
2
1/2 LB MARGARINE
3
1 EGG YOLK
4
1/2 HALF CUP OF SUGAR
5
2 1/2 CUPS FLOUR
6
PAT THE ABOVE ON A GREASED COOKIE SHEET & BAKE ABOUT 20 MINUTES AT 350 DEGREES. LET COOL
7
FILLING
8
1 LB CONFECTIONER SUGAR
9
2 EGGS
10
2 STICKS OF SOFTENED MARGARINE
11
MIX ABOVE INGREDIENTS. SPREAD ON TOP OF CRUST. SLICE 3-4 BANANAS & PUT ON TOP OF FILLING. THEN ONE CAN CRUSHED PINEAPPLE ON TOP OF BANANAS (DRAIN PINEAPPLE WELL) TOP WITH COOL WHIP, CHOPPED NUTS & MARASCHINO CHERRIES.

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 14 ingredients. The key ingredients include: Crust, 1/2 lb MARGARINE, 1 EGG YOLK, 1/2 CUP OF SUGAR, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Split Cake

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