Banana Split Cake V

This rich and delicious banana split cake is made from scratch! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 327 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• ½ cup chopped pecans
• 2 cups confectioners' sugar
• 1 (20 ounce) can crushed pineapple, drained
• 6 bananas
• 1 (16 ounce) container frozen whipped topping, thawed
• 2 pints fresh strawberries
• 1 ¾ cups margarine, softened

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.

Step 3

In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.