Monday, July 5, 2010

Over-the-Top Sundae Cake

What says Summer like ice cream? This dessert is a variation of a Banana Split and looks like a great crowd pleaser!

Over-the-Top Sundae Cake

1 (18.25 oz) pkg Pillsbury Moist Supreme Classic Yellow Cake
1 cup water
1/3 cup Crisco Oil
3 eggs
2 quarts vanilla ice cream, softened
2 bananas, sliced
12 maraschino cherries, with stems
1 cup Smucker's pineapple topping
1 cup Smucker's hot fudge topping

1. Bake cake as directed in 13x9 pan. Cool completely.

2. Spread softened ice cream on top of cooled cake. Freeze 2 hours or overnight.

3. Just before serving, top with sliced bananas and cherries, drizzle with toppings. Store covered in freezer. (Remember bananas turn black when chilled/frozen.)
12 servings

Thank you for the recipe submission T.S.!

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