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- So I've been standing up here thinking, y'all,
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you know, during the summer hot months,
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I try to cut on that big oven in there as little as I can.
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The summertime especially is really
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when I turn to my air fryers
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because it just knocks extra heat outta your kitchen.
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But this dessert only need the oven for like eight minutes,
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and it's one of those cool and refreshing desserts.
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It's pineapple banana cake.
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Yeah, it's called a banana split cake.
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And you may have seen this one before on my website.
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But anyway, we're gonna start
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with four cups of graham crackers
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and I'm gonna pour a stick of melted butter.
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And I like to add, I know y'all have probably made
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a thousand graham cracker crust before,
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but I like to put a little sugar.
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I like to put a little bit of sugar in my crust
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so it can be just a little bit sweet.
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So I'm gonna come over here and get me a little bit
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of sugar, a little bit of sugar.
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Everybody needs a little bit of sugar once in a while.
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So yeah, that will, that will lighten up that,
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sweeten up that crust a little.
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You don't have to do that, but y'all know me.
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I change every recipe I've ever done in my whole life.
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So I wanna get all those graham crackers wet
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and then I'm gonna move over here and I'm gonna press them,
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in the bottom and at the sides.
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And we're gonna bake this for about eight minutes.
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And the reason you wanna bake it y'all is
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and that butter continues to melt in those crumbs.
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If you cut it, it would make a big, big mess.
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So it has to be baked off so that it'll get that.
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So it'll get that kind of crunchy crust
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so you can't skip this part.
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Okay, so there we go in the oven for eight minutes.
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Now, before I put this in the oven
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I wanna make sure that I've got it packed, nice and firm.
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So I'll take something, you know, kind of like this shape
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and then really just press, press, press
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before I put it in the oven.
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That's pressed up pretty good.
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So you can really, with a circle,
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you can really get in there and press it down good.
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I don't want my crust coming apart.
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We are ready to finish our banana split cake.
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I think we probably cooked it maybe 10 or 12 minutes.
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You just want it to bake long enough
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for the graham cracker crumbs to stick together
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so when you cut you off a piece it won't just fall apart.
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And we've got a 16 ounce, probably.
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Let me see, I can't remember.
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A 20 ounce can of a crushed pineapple
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and I've drained it real good.
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I actually picked it up and squeezed all the juice out
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so our pie would remain or cake would remain in one piece.
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All right, (plates clinking)
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so before we go any further,
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I want to talk to you about this.
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This recipe calls for raw eggs.
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And as I have told y'all in other tapings
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that I'm so funny about eating a raw egg.
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It just does something to my stomach.
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So we are using pasteurized eggs
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so I don't have to worry
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about somebody not using this recipe
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because it called for raw eggs
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and 'cause I want everybody to try it and enjoy it.
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So I'm gonna beat these eggs up
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and it called for how many eggs did it call?
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which comes to? - A half a cup.
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So that's what we are using and it's got a beautiful color
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and I just feel really, really good about that.
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So I've got a 16 ounce bag of confectioner sugar
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and I'm just gonna beat these two things together.
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And now I'm gonna put in my two sticks
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of wonderful softened butter.
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Perfect. Perfectly softened.
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And that makes life so much easier, Theresa.
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You know, when that butter is perfectly softened.
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You know what a mean Jean?
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It's like the cake batter part
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but we don't have to cook it.
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So we're gonna just pour this layer
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of wonderful cream right on that crust.
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I'm gonna spread it out where it's nice and even.
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All right, the next thing I'm gonna do is put us a layer
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of pineapple on that wonderful filling that we've got.
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I wanna make sure I spread it nice and even
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so everybody gets a bite of pineapple.
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This is gonna be so good.
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Now y'all, this is fruit fresh and I lost the lid
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but I don't want these bananas to turn dark on us real fast
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so I'm just going to toss 'em in that fruit fresh.
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Now, the recipe calls for that frozen whipped topping.
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So we're using fresh whipped cream.
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We beat up two cups of whipped cream
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along with a half a cup of sugar.
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I use a fourth of a cup of sugar per cup of heavy cream.
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And the meat is just so much better than artificial stuff.
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A little bit soft at the bottom,
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but you have to be careful when you're beating your cream
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because you don't want it to turn back to butter
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because it will taste just like you're trying
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to eat unsalted butter. (container clanking)
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- [Crew] I have no problem. (laughs)
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- Well, I've done it then. It's not really that good.
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Delicious, delicious, delicious.
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Now, see on the sides where you can't really mash
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that graham cracker down.
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It comes apart but in the center,
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in the bottom, it'll cut almost like a pie crust.
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- [Crew] They also tell you to wait an hour,
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get it in the refrigerator for an hour.
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- I was. - Which might help it set
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- What'd you say, wait an hour.
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- [Crew] We're not really good at,
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we're never good at waiting.
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You never know I've been in it.
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I'll come back in an hour and get some more. (chuckles)
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- Out of this world? - Mm-hmm.
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It's been so long since I tasted it. So good.
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Your children are gonna love you.
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My goodness for 'em.
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All you moms and dads out there trying to survive summer.
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- Hey y'all, it's Paula Dean.
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Now, if you enjoyed this video,
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Love and best dishes, y'all.
