Banana Split Cake
Eileen Goltz |
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- ½ cup buttermilk
- 2 cups mashed banana (5 medium)
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1½ teaspoons vanilla extract
- 1 (20 oz.) can crushed pineapple, undrained
- 1 (16 oz.) jar maraschino cherries, drained
- 1 (8 oz.) package cream cheese, softened
- 1½ cups powdered sugar
- Garnishes: toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce
- Preheat oven to 350°F. Grease and flour a large bunt pan.
- Drain pineapple, reserving 2 Tablespoons liquid. Gently press the pineapple and maraschino cherries between layers of paper towels. Chop cherries and set them aside.
- In the bowl of an electric mixer combine the flour, sugar, baking soda and salt.
- In another bowl combine the eggs, oil, and buttermilk. Mix to combine. Add the oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and the pecans, coconut and vanilla. Mix to combine but do not over mix. Stir the pineapple and cherries into batter. Spoon into a greased and floured bunt pan.
- Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.
- In the bowl of an electric mixer beat the cream cheese smooth. Gradually add the powdered sugar, beating at low speed until blended. Stir in the reserved pineapple juice. Pour the glaze over the cooled cake; garnish, if desired.