Slow Cooker Banana Split Cake Recipe

Ingredients

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

Preparation

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.

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