Classic Banana Split Cake.

Classic Banana Split Cake
Write a review
Print
Ingredients
  1. Cake
  2. 3 cups Gold Medal® all-purpose flour
  3. 2 1/2 teaspoons baking soda
  4. 1 teaspoon salt
  5. 1/2 cup butter or margarine, softened
  6. 1/2 cup shortening
  7. 1 3/4 cups sugar
  8. 3 eggs
  9. 1 teaspoon vanilla
  10. 2 cups buttermilk
  11. 1/4 cup strawberry topping
  12. Red food color
  13. 1/4 cup pineapple topping
  14. Yellow food color
  15. 2 tablespoons unsweetened baking cocoa
  16. 2 tablespoons hot water
  17. Filling and Frosting
  18. 1 container (16 oz) frozen whipped topping, thawed
  19. 1 box (4-serving size) banana cream instant pudding and pie filling mix
  20. 3 to 4 medium bananas, thinly sliced
  21. Chocolate topping, if desired
Instructions
  1. 1
  2. Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
  3. 2
  4. In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
  5. 3
  6. Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
  7. 4
  8. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
  9. 5
  10. In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator
Holidays https://holidayspage.net/