Ultimate Banana Split Cake
1 pkg (18.25 ozs) yellow cake mix (plus ingredients to make cake)
1 pkg (3.4 ozs) banana cream instant pudding and pie filling
1 T vegetable oil
2/3 c peanuts, divided
1 c butterscotch caramel ice cream topping
1/2 c semi-sweet chocolate morsels, melted
1 banana, sliced
2 c thawed, frozen whipped topping
1 can (8 ozs) pineapple slices, drained and patted dry
7 whole strawberries (about 1 pint)
1. Preheat oven to 350° F. In a bowl, combine cake mix and pudding mix.
Prepare cake according to package directions. Pour batter into lightly greased
deep dish baker. Bake 40-45 minutes or until top of cake springs back when
lightly pressed. Cool 10 minutes, invert onto cooling rack. Cool completely.
2. Brush clean deep dish baker with vegetable oil. Chop 1/2 cup of the peanuts.
In a bowl, combine peanuts with butterscotch caramel topping; pour into bottom
of baker; microwave on high 1 1/2 minutes or until warm. Tilt baker to coat
bottom with caramel mixture. Place cake, right side up, into baker. Press down
around edge to allow caramel mixture to come up sides of cake. Carefully invert
cake onto round platter. Scrape any remaining topping from baker onto cake;
3. In micro-cooker, microwave chocolate morsels on high 1-1 1/2 minutes,
stirring after each 20-second interval or until melted and smooth. Pipe 12
flower-shaped decorations onto parchment paper. Place one of the remaining
peanuts in center of each flower. Slide parchment onto chilled platter; set side
(or place in refrigerator for 15 minutes or until set). Slice banana; place 12
slices evenly around top edge of cake. Drizzle remaining chocolate in a zigzag
pattern over banana slices.
4. Fill a decorator with whipped topping, pipe 12 rosettes slightly overlapping
banana slices. Grate remaining peanuts over rosettes. Cut 3 pineapple slices
into quarters. Place one quarter next to each rosette.
5. Slice 6 of the strawberries in half; place against side of cake below banana
slices. Slice remaining strawberries to create a strawberry fan; place in center
of cake. Place one chocolate flower decoration on each rosette. Slice cake.
Serve with ice cream.