Shelly's Recipe

BANANA SPLIT CAKE

Category: Cakes

3 cups flour
2 cups sugar
1 tsp baking soda
1/4 tsp salt
3 large eggs
1 cup vegetable oil
1/2 cup buttermilk
2 cups mashed bananas
1 cup chopped pecans
1 cup flaked coconut
1 1/2 tsp vanilla extract
1 (20 oz) can crushed pineapple, undrained
1 (16 oz) jar maraschino cherries, drained
1 (8 oz) pkg cream cheese, softened
1 1/2 cup confectioners sugar
Garnishes: Toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans and hot fudge sauce

Combine first 4 ingredients in a large bowl. Stir together next 3 ingredients in a separate bowl and add to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.

Drain pineapple, reserving 2 tbsp liquid. Gently press pineapple and cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon in a greased and floured 10 inch tube pan. Bake at 350 for 1 hour. Cool in pan on a wire rack 10-15 minutes; remove from pan and cool on a wire rack. Beat cream cheese until smooth. Gradually add sugar and beat until blended. Stir in reserved pineapple juice and pour over cake. Garnish as desired.