banana split cake
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Oh yummmmmmm I received a question about the raw eggs. This is an old recipe. I did an internet search and this is a suggestion about how to pasteurize your own eggs. To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F. Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water. Store in the refrigerator until needed or use right away.
yield
serving(s)
prep time
40 Min
method
Refrigerate/Freeze
Ingredients For banana split cake
- 1ST LAYER
-
2 cgraham crackers, crushed
-
1 stickbutter, melted
- 2ND LAYER
-
2 stickbutter, softened
-
1 boxpowered sugar
-
2 lgeggs
- 3RD LAYER
-
1 canpineapple, crushed (large can)
- 4TH LAYER
-
1 bunchbananas
-
1 lgcool whip
-
pecans, chopped
-
cherries, chopped
How To Make banana split cake
-
11st Layer Make Crust and spread in a 9x13 pan.
-
22nd Layer Beat butter, sugar and eggs together for 10 minutes and spread on crust.
-
33rd Layer Drain Pineapple and spread over the 2nd Layer.
-
44th Layer Layer sliced bananas, then spread cool whip over the top. Cover with pecans and cherries.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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