Slow Cooker Banana Split Cake Recipes

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SLOW COOKER BANANA UPSIDE DOWN CAKE



Slow Cooker Banana Upside Down Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 15

5 tablespoons unsalted butter, in small pieces, plus more for the cooker
3/4 cup firmly packed dark brown sugar, plus for lining the cooker
3 tablespoons dark rum
2 pounds ripe medium bananas (about 6), peeled and halved lengthwise
3/4 cups cake flour
3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
4 tablespoons unsalted butter, softened (1/2 stick)
2/3 cups sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tablespoons whole milk, at room temperature
Ice cream for serving

Steps:

  • Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
  • Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
  • In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
  • While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
  • Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
  • Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
  • Slice or spoon cake into bowls and serve with ice cream, if desired.

SLOW-COOKER BANANA SPLIT CAKE



Slow-Cooker Banana Split Cake image

Blogger Brooke McLay from Cheeky Kitchen turns a retro ice cream treat into a slow cooker cake that bakes up moist, and takes just minutes to prepare before you set it and forget it!

Provided by Brooke Lark

Categories     Dessert

Time 2h15m

Yield 8

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup vanilla ice cream, melted
1/4 cup water
1/2 cup vegetable oil
3 eggs
1 box (4-serving size) banana cream instant pudding and pie filling mix
24 large maraschino cherries
1/2 cup pecan pieces
1/2 gallon vanilla ice cream
1 cup hot fudge

Steps:

  • Spray 4 1/2-quart slow cooker with baking spray with flour.
  • In large bowl, stir together cake mix, melted ice cream, water, oil, eggs and pudding mix. Cut 12 of the maraschino cherries in half, and fold into batter along with 1/4 cup of the pecan pieces. Pour batter into slow cooker. Top with remaining pecans and 8 more maraschino cherry halves.
  • Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon hot cake from slow cooker, and top with scoops of ice cream. Drizzle with hot fudge; top with remaining cherries.

Nutrition Facts : ServingSize 1 Serving

SLOW COOKER BANANA UPSIDE DOWN CAKE



Slow Cooker Banana Upside Down Cake image

I have just discovered the wonder of the slow cooker, and found this recipe online. You can make dessert in a slow cooker, too? Indeed you can, and this is an excellent one to try. My husband raved about it and finished it off in less than 24 hours. He loved the caramelized edges, while I particularly enjoyed the delicious cake. I did not find it too spicy, but actually a good compliment to the sweetness of the bananas.

Provided by Foxxyladyone

Categories     Dessert

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter, in small pieces, plus more for the cooker
3/4 cup firmly packed dark brown sugar, plus for lining the cooker
3 tablespoons dark rum
2 lbs ripe medium bananas, peeled and halved lengthwise (about 6)
3/4 cup cake flour
3/4 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons fine salt
4 tablespoons unsalted butter, softened (1/2 stick)
2/3 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tablespoons whole milk, at room temperature
ice cream, for serving

Steps:

  • Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
  • Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
  • In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
  • While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
  • Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
  • Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
  • Slice or spoon cake into bowls and serve with ice cream, if desired.

BANANA SPLIT DUMP CAKE



Banana Split Dump Cake image

Make and share this Banana Split Dump Cake recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 9

1 (21 ounce) can strawberry pie filling
1 (20 ounce) can crushed pineapple (don't drain)
1 white cake mix, dry
1/2 cup margarine, cut in pieces
1 cup coconut
1/2 cup crushed nuts
sliced banana
whipped cream
chocolate syrup

Steps:

  • Spread the strawberry pie filling in a greased 9x13 inch cake pan*.
  • Spoon on the pineapple, then the dry cake mix, then the margarine.
  • Top with coconut and crushed nuts.
  • Bake at 325 degrees for 60-75 minutes. Serve warm or cold.
  • Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup.

Nutrition Facts : Calories 181.4, Fat 9.9, SaturatedFat 3.4, Sodium 209.9, Carbohydrate 22.3, Fiber 1.2, Sugar 15.7, Protein 1.9

SLOW COOKER BANANA PUDDING RECIPE



Slow Cooker Banana Pudding Recipe image

This sweet, gooey slow cooker banana pudding is a fantastic dessert that you get cooking hours ahead of when you need it.

Provided by Gus

Categories     dessert

Time 4h25m

Number Of Ingredients 12

¼ cup unsalted butter, softened
½ cup sugar
2 eggs
2 bananas, mashed
2 cups self-rising flour
1 tsp bicarb soda
1 tsp vanilla essence
½ cup milk
2 tsp cornstarch
3/4 cups brown sugar
¼ cup golden syrup or honey
3 cups boiling water

Steps:

  • In a bowl, beat together the butter, sugar, and vanilla.
  • One by one beat in the eggs.
  • Next, mix in the mashed bananas.
  • Add all the dried ingredients.
  • Slowly mix while gently pouring in the milk. Mix until combined.
  • Lightly grease a slow cooker and pour in the banana pudding mix.
  • On top of the banana pudding mix scatter the cornstarch, brown sugar and the golden syrup.
  • Gently pour the boiling water over the top.
  • Cook on low for 3-4 hours.
  • Serve & Enjoy.

Nutrition Facts : ServingSize 296.0 g, Calories 466.0 kcal, Fat 10.3 g, SaturatedFat 5.8 g, TransFat 0.3 g, Cholesterol 77 mg, Sodium 817 mg, Carbohydrate 88 g, Fiber 2 g, Sugar 52 g, Protein 7 g

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