Monday, September 3, 2012

Aunt Kate's Banana Split Cake

Aunt Kate brought this yummy cake to dinner last night. It is a modification of Paula Deen's version. This is a great recipe for a crowd!

Banana Split Cake

4 cups crushed graham crackers (I used the box kind that had the graham cracker crumbs) –I’d cut it down to 2 cups. I also would like to try this with crushed chocolate cookies for the crust.
3 sticks of butter, at room temperature
2 eggs, use homogenized eggs if you are worried about raw eggs.
16 oz. box of powdered sugar
20 oz. can crushed of pineapple, drained
2-3 bananas – I used 4 and could have used more
12 ounce container of whipped topping.

For the crust, mix graham crackers and 1 stick of butter. Line the bottom and sides of a 13x9-inch pan with this mixture and bake at 350 for 5-7 min.
Beat the eggs, 2 sticks of butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layers of bananas and pineapple, topped with the whipped topping.
Sprinkle with nuts or graham cracker crumbs. – I added maraschino cherries with stems and chocolate jimmies. Refrigerate 1 hour.
- I also took choc. Syrup for any who wanted this flavor.

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