Banana Split Cake

Serves: 5
Total Calories: 748


1 (18 1/4-ounce) box banana cake mix
2 cups whipped topping, thawed, divided
1 (8 1/4-ounce) can crushed pineapple, well drained
1 cup sliced fresh strawberries
1 (11-ounce) container hot fudge ice cream topping
1/2 cup chopped peanuts
banana for garnish
lemon juice


Prepare cake mix according to package directions. Bake in 2 (8-inch) greased cake pans. Set aside to cool.

Fold pineapple into half of Cool Whip, and strawberries into other half. Heat and stir fudge topping until warm (not hot). Split cake layers in half. Place one layer on plate, and cover with strawberry mixture. Place another cake layer on top, and cover with half of fudge mixture, and half of peanuts. Place another cake layer on top of peanuts, and cover with pineapple mixture. Place last cake layer on top, and cover with remaining fudge and peanuts. Garnish with banana slices that have been dipped in lemon juice. Store in refrigerator.

Nutritional Facts:

Serves: 5
Total Calories: 748
Calories from Fat: 239

This Banana Split Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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