Recipe: Recipe - Banana Split Cake

Sandi, here is the recipe for Southern Living
Banana Split Cake

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
3 large eggs, lightly beaten
1 cup vegetable oil
1/2 cup buttermilk
2 cups mashed banana (5 medium)
1 cup chopped pecans
1 cup flaked coconut
1-1/2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple, undrained
1 (16 ounce) jar maraschino cherries, drained
1 (8 ounce) package cream cheese, softened
1-1/2 cups powdered sugar

Garnishes: toasted flaked coconut, long stemmed
maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce

Combine first 4 ingredients in a large bowl. Stir
together eggs, oil, and buttermilk. Add egg mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.

Drain pineapple, reserving 2 tablespoons juice. Chop cherries. Gently press pineapple and maraschino cherries between layers of paper towels. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch
tube pan.

Bake at 350 Degrees F. for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.

Beat cream cheese at medium speed with an electric
mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.

Recipe of JoAnn Mayfield, Paducah, Kentucky
Recipe from "Southern Living 1999 Annual Recipes"