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Incredible Banana Split Cake

Incredible Banana Split Cake

Perfect for a holiday brunch, this moist tender cake combines bananas, pineapple pieces, strawberries and Nestlé Toll House Semi-Sweet Chocolate Morsels together to make a simple but elegant cake.



Chocolate Glaze


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.
  2. Heat oven to 350 degrees F.
  3. Combine flour, baking powder and salt in medium bowl.
  4. Drain pineapple tidbits, reserving 1/4 cup juice.
  5. Combine reserved pineapple juice and buttermilk in small bowl.
  6. Beat butter in large mixer bowl on medium to high speed for 30 seconds.
  7. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined.
  8. Add eggs, mashed banana and vanilla extract; beat well.
  9. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined.
  10. Stir in morsels and 1/4 cup of the walnuts.
  11. Gently fold in drained pineapple tidbits, strawberries and banana.
  12. Spread batter into prepared pan.
  13. Bake for 60 to 65 minutes or until a wooden pick inserted near center comes out clean.
  14. Cool cake in pan on wire rack for 20 minutes.
  15. Remove from pan; cool completely on wire rack.
  16. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts.
  17. Cover; refrigerate at least 2 hours before serving.
  18. For Chocolate Glaze: Heat Semi-Sweet Chocolate Morsels, utter and light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.

Servings: 12 to 16 servings | Prep Time: 30 min | Cooking Time: 1 hr


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