Paula Deen Banana Split Cake

This delicious and easy Banana Split Cake by Paula Deen is the perfect no-fuss dessert for any occasion. With its creamy layers of pineapple, bananas, and whipped topping on a buttery graham cracker crust, it’s a sweet treat that comes together using simple, everyday ingredients. A chilled delight that’s sure to impress everyone at the table!

Recipe Ingredients:

• 1 (20 oz) can drained crushed pineapple
• 2 (or 3), sliced bananas
• 1 (16 oz) box confectioner’s sugar
• 2 eggs
• 1½ sticks butter, melted
• 2 sticks butter, softened
• 4 cups crushed graham crackers
• 1 (12 oz) container whipped topping
• for garnish nuts

How To Make Banana Split Cake?

1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. Make the crust: Mix together 4 cups (360 g) of crushed graham crackers (digestive biscuits) and 1½ sticks (170 g) of melted butter in a bowl. Press this mixture into the bottom and sides of a 13 x 9-inch (33 x 23 cm) pan. Bake for 5–8 minutes, then let it cool completely.
3. Prepare the creamy layer: Beat 2 softened sticks (230 g) of butter, 2 eggs, and 1 box (16 oz/450 g) of confectioner’s sugar (icing sugar) together until the mixture is fluffy.
4. Assemble the dessert: Spread the creamy mixture evenly over the cooled crust. Top with a layer of drained crushed pineapple, followed by a layer of sliced bananas.
5. Add the topping: Cover the layers with a generous amount of whipped topping (whipped cream).
6. Garnish and chill: Sprinkle the dessert with chopped nuts or additional crushed graham crackers (digestive biscuits). Refrigerate for at least 1 hour before serving.

Recipe Tips

• Use ripe bananas: Choose bananas that are ripe but not overly soft; they add the perfect sweetness and hold their shape well in the dessert.
• Drain the pineapple thoroughly: Excess moisture from the pineapple can make the crust soggy, so press it through a fine strainer before adding it to the layers.
• Chill the cake for at least 1 hour: Refrigerating allows the layers to set properly and enhances the flavor, making the dessert easier to slice and serve.
• Press the crust firmly: Use the back of a spoon or a flat-bottomed glass to press the graham cracker crust tightly into the pan to prevent crumbling.
• Cover tightly when storing: Use plastic wrap or an airtight container to keep the whipped topping fresh and prevent the dessert from absorbing fridge odors.

How To Store Leftovers?

First, let the leftover Banana Split Cake cool to room temperature. Cover it tightly with plastic wrap or transfer it to an airtight container, then refrigerate for up to 3 days to keep it fresh and flavorful.

Nutrition Facts

• Calories: 436 kcal
• Total Fat: 30.57 g
• Saturated Fat: 18.5 g
• Cholesterol: 71.69 mg
• Sodium: 252.09 mg
• Potassium: 409.87 mg
• Total Carbohydrate: 38.59 g
• Dietary Fiber: 1.2 g
• Sugars: 19.52 g
• Protein: 3.83 g

Check out More Recipes:

• Paula Deen Mexican Wedding Cookies
• Paula Deen Coconut Poke Cake
• Paula Deen Chocolate Gravy
• Paula Deen Pancakes Recipe

Paula Deen Banana Split Cake

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: B Banana Split Cake

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time:1 hour Total time:1 hour 25 minutesServings:8 servingsCalories:436 kcal Best Season:Suitable throughout the year

Description

This delicious and easy Banana Split Cake by Paula Deen is the perfect no-fuss dessert for any occasion. With its creamy layers of pineapple, bananas, and whipped topping on a buttery graham cracker crust, it’s a sweet treat that comes together using simple, everyday ingredients. A chilled delight that’s sure to impress everyone at the table!

Ingredients

• 1 (20 oz) can drained crushed pineapple
  
• 2 (or 3), sliced bananas
  
• 1 (16 oz) box confectioner’s sugar
  
• 2 eggs
  
• 1½ sticks butter, melted
  
• 2 sticks butter, softened
  
• 4 cups crushed graham crackers
  
• 1 (12 oz) container whipped topping
  
• for garnish nuts

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
   
2. Make the crust: Mix together 4 cups (360 g) of crushed graham crackers (digestive biscuits) and 1½ sticks (170 g) of melted butter in a bowl. Press this mixture into the bottom and sides of a 13 x 9-inch (33 x 23 cm) pan. Bake for 5–8 minutes, then let it cool completely.
   
3. Prepare the creamy layer: Beat 2 softened sticks (230 g) of butter, 2 eggs, and 1 box (16 oz/450 g) of confectioner’s sugar (icing sugar) together until the mixture is fluffy.
   
4. Assemble the dessert: Spread the creamy mixture evenly over the cooled crust. Top with a layer of drained crushed pineapple, followed by a layer of sliced bananas.
   
5. Add the topping: Cover the layers with a generous amount of whipped topping (whipped cream).
   
6. Garnish and chill: Sprinkle the dessert with chopped nuts or additional crushed graham crackers (digestive biscuits). Refrigerate for at least 1 hour before serving.

Notes

• Use ripe bananas: Choose bananas that are ripe but not overly soft; they add the perfect sweetness and hold their shape well in the dessert.
• Drain the pineapple thoroughly: Excess moisture from the pineapple can make the crust soggy, so press it through a fine strainer before adding it to the layers.
• Chill the cake for at least 1 hour: Refrigerating allows the layers to set properly and enhances the flavor, making the dessert easier to slice and serve.
• Press the crust firmly: Use the back of a spoon or a flat-bottomed glass to press the graham cracker crust tightly into the pan to prevent crumbling.
• Cover tightly when storing: Use plastic wrap or an airtight container to keep the whipped topping fresh and prevent the dessert from absorbing fridge odors.
  
  

Keywords:Paula Deen Banana Split Cake