Banana Split Cake

By ksgroves

Ingredients

• 1 angel food cake
• 16-oz. container frozen whipped topping, thawed
• 3 to 4 bananas, sliced
• 6-oz jar maraschino cherries, drained and sliced
• 4-oz can crushed pineapple, drained
• 1/2 cup chopped nuts, divided
• Garnish: chocolate syrup, caramel syrup

Preparation

Step 1

Cut cake in half horizontally; set the top half aside. Place bottom half on a cake plate; spread with a layer of whipped topping. Arrange banana slices and cherries on whipped topping; spread pineapple over bananas. Sprinkle with 1/4 cup nuts; set aside. Spread the bottom of remaining cake with whipped topping; set on top of bottom half. Spread remaining whipped topping over the entire cake. Drizzle cake with chocolate and caramel syrups; sprinkle with remaining nuts. Chill one hour before serving. You can use 2 layer cakes instead of the angel food cake if you like.