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Banana Split Pancake Cake

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Banana Split Pancake Cake
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4
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We layered pancakes with a filling of whipped cream, banana and maraschino cherries and topped them with chocolate-flavored syrup for an irresistible tower of sweetness.

Ingredients

Pancakes

2
cups Original Bisquick™ mix
1
cup milk
1
egg
1
teaspoon vanilla

Pancake Cake Filling

1
cup whipped cream
1
large banana, sliced
1/2
cup chopped maraschino cherries

Pancake Cake Topping

1/4
cup whipped cream
2
tablespoons chocolate-flavor syrup
1
teaspoon multicolored candy sprinkles
1
maraschino cherry

Directions

  • 1 In medium bowl, beat Pancake ingredients with whisk until well blended.
  • 2 Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
  • 3 To assemble, place 1 pancake on cake stand or plate. Place 1/4 cup whipped cream on pancake. Top with 5 or 6 slices banana and about 1 tablespoon chopped maraschino cherries. Repeat layers with remaining pancakes and filling ingredients.
  • 4 Top with Pancake Cake Topping ingredients.
Tips  

Do you like peanuts on your banana split? Add a couple tablespoons to the top of this Banana Split Pancake Cake!

Don't have maraschino cherries on hand? Feel free to swap in other fresh fruit such as strawberries, raspberries or even blueberries.

Nutrition Information 
No nutrition information available for this recipe
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