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Banana Split Bundt Cake

Banana Split Bundt CakeCake version of the popular ice cream treat. This super moist Banana Split Bundt Cake is a perfect dessert for special occasions or simple family get-togethers. It is loaded with fresh bananas bananas, pineapple tidbits and strawberries. Semi-sweet chocolate chips makes it more decadent while walnuts add crunch. Here is an easy dessert recipe for Banana Split Bundt Cake.

1/2 cup butter, at room temperature
2 large eggs, at room temperature
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 (15 1/4-ounce) can pineapple tidbits in juice, undrained
1/2 cup buttermilk
1 1/4 cups (7.5 ounces) granulated sugar
2/3 cup mashed banana
1 teaspoon vanilla extract
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts, toasted - divided use
1 1/2 cups chopped fresh strawberries
1 cup mashed banana

Preheat oven to 350°F (175°C). Grease and lightly flour a 12-cup Bundt pan.

Combine flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.

Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well.

Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.

Bake for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack.

To make the chocolate glaze, heat 3/4 cup semi-sweet chocolate chips, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Drizzle glaze over cake  and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.

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