Incredible Banana Split Bundt Cake

By Moogie

Ingredients

• Recipe
• 1/2 cup butter
• 2 large eggs
• 2 & 3/4 cups all-purpose flour
• 2 & 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 can (15 7 1/4 oz.) pineapple tidbits in juice, undrained
• 1/2 cup buttermilk
• 1 & 1/4 cups granulated sugar
• 2/3 cup mashed banana
• 1 teaspoon vanilla extract
• 1 & 1/4 cups semi-sweet chocolate chips
• 1/2 cup chopped walnuts, toasted, divided
• 1 & 1/2 cups chopped fresh strawberries
• 1 cup chopped banana
• Chocolate Glaze (recipe follows)

Details

Servings 10
Adapted from moogieland.blogspot.com

Preparation

Step 1

Directions:
Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.

Preheat oven to 350 degrees.

Combine flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.

Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 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. Sir in chocolate chips and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.

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; cool completely on wire rack. Drizzle cake with chocolate glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.

For Chocolate Glaze:
Heat 3/4 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.