Banana Split Cake (Baked)

(Granny’s Notes: This one I have not used. It comes from Southern Living 1999, and it is baked.)

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 cups (5 medium-sized) bananas, mashed
  • 1 cup pecans, chopped
  • 1 cup coconut, flaked
  • 1-1/2 teaspoons vanilla extract
  • 20 oz can crushed pineapple, drained (save 2 tablespoons juice)
  • 16 oz jar Maraschino cherries, chopped
  • 8 oz cream cheese
  • 1-1/2 cups powdered sugar


  1. Preheat oven to 350 F.
  2. In a large bowl, combine flour, baking powder, salt, and sugar; stir.
  3. Add eggs, oil, and buttermilk. Stir just until moist.
  4. Stir in bananas, pecans, coconut, and vanilla extract.
  5. Gently press pineapple and cherries between layers of paper towels.
  6. Stir pineapple and cherries into banana mixture.
  7. Spoon batter into a greased and floured 10-inch tube pan.
  8. Bake for 75 minutes or until toothpick comes out clean.
  9. While baking:
    1. Beat cream cheese at medium until smooth.
    2. Gradually add powdered sugar, beating at low speed until blended.
    3. Stir in reserved pineapple juice.
  10. Cool in pan on wire rack 15 minutes. Remove from pan and cool on rack.
  11. Pour cream cheese mixture over cake.
  12. May garnish with toasted coconut, long-stemmed Maraschino cherries, grated milk chocolate, chopped pecans, or hot fudge sauce.

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