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Banana Split Cake


    For the crust:

    1 1/2 cups Kinnikinnick Gluten Free Graham Style Crumbs
    1/4 cup sugar
    6 tablespoons melted butter
    Mix all ingredients well, then press into your greased pan.

    For the filling:

    2 sticks soft butter
    2 eggs
    1 box confectioners sugar
    1 20 oz. can of pineapple tidbits, drained
    3 or 4 bananas
    1 small container Cool Whip
    1 jar Maraschino cherries

    How to make it

    Beat the butter until fluffy. Add the eggs and mix well. Then add the confectioners sugar, a cup at a time, and beat well after each addition. Spread on top of the crust.

    Spread the pineapple tidbits on top of th butter/sugar/egg filling.
    Next, layer sliced bananas on top of the pineapple.
    Spread the Cool Whip over the banana layer, then dot with cherries. Refrigerate until ready to serve.
    This dessert is so easy to make, and is so delicious, you will be tempted to make it every week. But don’t. Your hips and your blood sugar will thank you.