Easy Banana Split Cake Recipe A Retro Dessert Remix

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. In a large bowl, beat cream cheese and butter together until smooth and creamy.
9. Gradually beat in powdered sugar until smooth. Stir in well-drained crushed pineapple.
10. Cover and refrigerate filling for at least 1 hour to allow it to firm up.
11. Spread chilled pineapple cream filling evenly over the cooled cake.
12. Arrange sliced bananas and strawberries over the filling. Drizzle with chocolate syrup.
13. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
14. Spread whipped cream evenly over the fruit. Garnish with maraschino cherries and chopped nuts (if using).
15. Chill for at least 30 minutes before serving.