Banana Split Cake

** NOTE ** This recipe uses raw eggs. Always use caution when eating foods with raw eggs. Use fresh eggs with unbroken shells. An alternative will be listed at the end.

Ingredients

• 1 box of butter yellow cake mix
• 2 sticks butter (unsalted), room temperature
• 2 eggs
• 16-ounce box powdered sugar
• 20-ounce can crushed pineapple, drained
• 2 to 3 bananas, sliced
• 1 large container whipped topping
• 1 can Sweetened Condensed Milk
• 1 can of Coconut Milk (I get the blue can at Walmart)
• Hershey's Chocolate Syrup
• Marachino Cherries
• 1 pk Pecan Chips or other favorite nut

Preheat oven according to box cake directions.

Mix cake mix together following the box directions. Spray a 13x9 deep dish cake pan with non stick spray and pour in the cake mix and bake. After fully cooked remove from heat and pour the condensed milk and coconut milk on top of the cake while still hot. Set aside overnight and allow the cake to absorb the milks.

Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture onto the cake, be careful because the top of the cake will be sticky. Add a layer of crushed pineapple and a layer of sliced bananas. Cover with whipped topping, then take and run lines of the chocolate syrup long ways on the cake. Take a knife and swirl the chocolate with the whip cream. Sprinkle with pecans (or nut of your choice) and then add cherries spacing them out evenly so that each piece of cake gets a cherry. Refridgerate for one hour.

**ALTERNATIVE for raw eggs** Use one package of cream cheese and mix with powered sugar until fluffy and add to cake as directed above.