Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Banana: Ultimate Banana Split Cake




Source of Recipe


Chryel


List of Ingredients




Cake:

1 pkg (18.25 ozs) yellow cake mix (plus ingredients to make cake)
1 pkg (3.4 ozs) banana cream instant pudding and pie filling


Toppings:

1 T vegetable oil
2/3 c peanuts, divided
1 c butterscotch caramel ice cream topping
1/2 c semi-sweet chocolate morsels, melted
1 banana, sliced
2 c thawed, frozen whipped topping
1 can (8 ozs) pineapple slices, drained and patted dry
7 whole strawberries (about 1 pint)


Recipe



1. Preheat oven to 350 degrees F. In a bowl, combine
cake mix and pudding mix. Prepare cake according to package directions. Pour batter into lightly greased deep dish baker. Bake 40-45 minutes or
until top of cake springs back when lightly pressed. Cool 10
minutes, invert onto cooling rack. Cool completely.

2. Brush clean deep dish baker with vegetable oil. Chop 1/2 cup of
the peanuts. In a bowl, combine peanuts with butterscotch caramel topping ; pour into bottom of baker; microwave on high 1 1/2 minutes or until warm. Tilt baker to coat bottom with caramel mixture. Place cake, right side up, into baker.Press down around edge to allow caramel mixture to come up sides
of cake. Carefully invert cake onto round platter. Scrape any remaining topping from baker onto cake; smooth surface.

3. In micro-cooker, microwave chocolate morsels on high 1-1
1/2 minutes, stirring after each 20-second interval or
until melted and smooth. Pipe 12 flower-shaped decorations onto
parchment paper. Place one of the remaining peanuts in
center of each flower. Slide parchment onto chilled platter; set
side (or place in refrigerator for 15 minutes or until set).
Slice banana; place 12 slices evenly around
top edge of cake. Drizzle remaining chocolate in a zigzag
pattern over banana slices.

4. Fill a decorator with whipped topping, pipe 12
rosettes slightly overlapping banana slices. Grate remaining peanuts over rosettes. Cut 3 pineapple slices into quarters. Place one
quarter next to each rosette.

5. Slice 6 of the strawberries in half; place against side of cake
below banana slices. Slice remaining strawberries to create a strawberry fan; place in center of cake. Place one chocolate flower decoration on each rosette.
Slice cake.


Serve with ice cream.