Banana Split Cake Dessert

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Banana Split Cake Dessert
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  1. Cake
  2. 1
  3. box Betty Crocker® SuperMoist® yellow cake mix
  4. 1
  5. box (4-serving size) banana instant pudding and pie filling mix
  6. 2/3
  7. cup buttermilk
  8. 1/3
  9. cup vegetable oil
  10. 1
  11. teaspoon vanilla
  12. 4
  13. eggs
  14. 2
  15. ripe bananas, mashed (about 1 cup)
  16. Toppings
  17. 1 1/2
  18. quarts (6 cups) vanilla ice cream
  19. 1
  20. box (10 oz) frozen sweetened sliced strawberries, thawed
  21. 3/4
  22. cup hot fudge sauce
  23. 3/4
  24. cup frozen (thawed) whipped topping
  25. 12
  26. maraschino cherries with stems
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  2. 2 Bake 48 to 55 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut cake in half lengthwise, then cut crosswise 11 times to make a total of 24 slices.
  3. 3 Place 1 or 2 cake slices in each parfait glass or banana split dish. Top each serving with 2 small scoops of ice cream. Spoon strawberries over one scoop. Drizzle hot fudge sauce over other scoop. Top each with whipped topping and cherry. Store cake covered.
  1. Banana splits usually have three toppings: strawberry, chocolate and pineapple. If your family likes pineapple, spoon a little pineapple topping over the ice cream.
  2. If you don’t have long banana split or parfait dishes, just cut the cake into squares and use round dessert bowls.
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