While there’s no ice cream in this Banana Split Cake, bananas, pineapple and maraschino cherries are scattered across this banana cake topped with strawberry frosting. Nuts and Chocolate are the finishing touches. So much delicious flavor!
The day has come. This is the final day for Cookout Week. I’m sad it has come to an end, but I have a set of recipe ideas that will last me the rest of the summer. SO MANY DELICIOUS THINGS! Have you seen all the things?
You have to check them out!
Huge thanks to Allison from the Pintertest Kitchen for putting this all together and getting a fantastic group of bloggers together. Also huge thanks to our sponsors Maple Leaf Farms, Chef Shamy Butters, Barlean’s and Vermont Village.
Did you miss any of the great recipes I shared this week?
- Banana Split Cake (today)
- Grilled Brussels Sprouts & Zucchini
- Strawberry Rosé Wine Punch
- Pineapple Rum Coconut Fluff Salad
- Garlic Butter & Herb Burgers
- Grilled Duck Breast Pasta Salad
I have a confession. I have a weakness. For cake. I freaking love cake. It’s pretty much the main reason I can’t do Keto. Well that and pasta.
They truly are my guilty pleasure when it comes to food. We’ve been known to even randomly bake a cake just because and even to grab an un-decorated birthday cake from the store to bring home and enjoy.
Or sometimes to have a silly cake made just to enjoy and celebrate some ridiculous event.
Do you do things like that? I can’t be alone, can I? Maybe yours isn’t cake… maybe it’s something else.
Because of my love of cake, I love to make up different cakes based on standard flavors. Pina Colada Cake, Chocolate Espresso Bundt Cake, Chocolate Covered Cherry Snack Cake, Lemon Key Lime Snack Cake and now… this Banana Split Cake.
All the best flavors of a traditional Banana Split, baked into a delicious Banana Split Cake.
Here are a few tips to get this cake perfect:
- Make sure all cake ingredients are at room temperature. This ensures everything incorporates perfectly. Set out at least 2 hours before baking.
- Be sure cake is completely cool before you add the frosting. Otherwise the frosting can separate, not stick or literally slide right off the cake.
- Don’t change up the ingredient ratio here. This recipe calls for both butter and oil. If you take out one or the other you’re going to be left with a very different cake than what you intended. Too much butter makes a dense and dry cake. Too much oil and it’s going to fall apart before you even get it out of the pan. Substitutions in baking are difficult because it can change the moisture level, crumb and more.
- This cake (because of the fruit) needs to be stored in the refrigerator. However, if you bake the cake up the night before you decorate, you can store in air tight container on counter until ready to decorate.
Comment below with your favorite cookout recipe!
Let’s see what everyone is making today:
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Now let’s make a Banana Split Cake!
Looking for more delicious cake recipes? Try one of these incredible decadent cakes.
Nicole Cook is the owner/editor of Daily Dish Recipes, a lifestyle blog with an emphasis on food/cooking/cocktails and much more.
She calls the Midwest home – Missouri to be exact. Coffee is her go-to drink, music is her vice and she is endlessly tethered with devices to her online world. She loves all things planner, lives for her great big family and loves her pets endlessly!
Her motto in life: Live Simply, Dream Big, Be Grateful, Give Love, Laugh Lots. Always, always laugh lots.