Make a cake version of a banana split by stirring chopped pineapple, banana, and maraschino cherries into the cake batter and topping the cake with a sweet cream cheese frosting.
This made an incredible and fun birthday cake. I made as 3 layers instead of the bundt cake suggested and used a chocolate-marshmellow frosting between the layers and outside. It was really excellent!
Great cake I made this cake a few years back. Could not find recipe thought it was in another cookbook that I use all the time ,happy to have found it.
Awesome cake. Tasted great and looked just as good!
Incredible! Beautiful presentation, great taste. I made this for my dad's birthday and it was a hit! I will certainly make this again. A few slight changes were necessary though, 1) I baked it until knife came out ALMOST clean (that keeps it a bit moister) and 2) I had to add more than 2T pineapple juice to make frosting pourable, probably used about 1/3 cup instead. All in all, we loved it!
Very pretty presentation but tasted like a dull and heavy fruitcake.
I really liked this idea, but I didn't use this recipe; hence the 3 stars. As I couldn't get past using a cup of oil, I used the CL Banana Layer Cake with Cream Cheese Frosting recipe (Dec. 2000), increasing the recipe by half and adding 1/2c. each of toasted walnuts, shredded coconut and finely chopped reconstituted dried pineapple (no blotting required) to the dry ingredients. I baked it in a tube pan for 50 minutes, then once it was cooled split it in half horizontally and filled it with a thin layer of Fudge Frosting (SL March 2001). I also frosted the top thinly and poured 1/2 the cream cheese glaze over that (which btw required a lot more than 1T of the pineapple water to be pourable). I topped it with 2T toasted walnuts, some coconut, and a dozen maraschino cherries for presentation, which I didn't include in the cake as I don't care for them. The cake was moist, delicious and substantial - and a good use for ripe bananas.
I made this exactly as printed. It was excellent - moist & extremely flavorful. I made sure the pineapple was well drained & pressed between paper towels & did the maraschino cherries the same. Making it again for Thanksgiving Dinner.
Jarby1- After reading other reviews.. I was just wondering if baking the cake compared to cooking it might make all the difference... maybe you should give it another try. :)
What a disaster! After cooking, and cooking, and cooking this cake it just never progressed beyond being overly wet! And yes I thoroughly drained the pineapple and cherries. Tasted ok but had to be eaten with a spoon as a pudding, not a cake. Huge amount of work for such a poor result. I'll be reverting to my stock-standard banana cake again ....
I've had this recipe saved for quite a while but never got around to making it. Finally my cousin made this cake for our New Year's Eve celebration this year and it was PHENOMENAL! We nibbled it with champagne and everyone absolutely loved it! I will definitely be making this cake again soon.
This cake is absolutely outstanding. I've never had anything like it before! It did turn out a little moister than I prefer, but perhaps I didn't drain the pineapple enough. The combination of flavors was to die for. Next time I will also drizzle it with caramel syrup. Yum!
I made this for an office party and every piece was gone! While it does take a little work the result is outstanding. I have made it again since then for Christmas and the second was a good as the first.
I made this cake for my daughter's birthday. It was a hit! My husband and my son both told me that this was the best cake they had ever eaten! I thought it was pretty tasty myself. I would make it again. It was also a very decorative display.
