Incredible Banana Split Bundt Cake

Submitted by Joann
Submitted by Joann
This moist tender cake combines bananas, pineapple pieces, strawberries and semi-sweet chocolate chips together to make a simple but elegant cake

Yields

12-14

Ingredients

Ingredients: ½ cup butter 2 large eggs 2 & ¾ cups all-purpose flour 2 & ½ teaspoons baking powder 1 teaspoon salt 1 can (15 7 ¼ oz.) pineapple tidbits in juice, undrained ½ cup buttermilk 1 & ¼ cups granulated sugar ⅔ cup mashed banana 1 teaspoon vanilla extract 1 & ¼ cups semi-sweet chocolate chips ½ cup chopped walnuts, toasted, divided 1 & ½ cups chopped fresh strawberries 1 cup chopped banana Chocolate Glaze (recipe follows) Ingredients and directions for Chocolate Glaze: Heat ¾ cup semi-sweet chocolate chips, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low hear, stirring until chocolate melts and mixture is smooth. Use immediately.

Nutritional information

No nutrition information available

Instructions

Directions: 1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan. 2. Preheat oven to 350 degrees. 3. Combine flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving ¼ cup juice. Combine reserved pineapple juice and buttermilk in small bowl. 4. Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a ¼ cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in chocolate chips and ¼ cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan. 5. Bake for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from heat; cool completely on wire rack. Drizzle cake with chocolate glaze and sprinkle with remaining ¼ cup walnuts. Cover; refrigerate at least 2 hours before serving. Ingredients and directions for Chocolate Glaze: Heat ¾ cup semi-sweet chocolate chips, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low hear, stirring until chocolate melts and mixture is smooth. Use immediately.