This is a cake that my mom used to make when I was a kid. It is still one of my favorites.
Banana Split Cake
½ cup butter or margarine, melted
2 cups graham cracker crumbs
2 eggs
2 cups sifted powdered sugar
¾ cup butter or margarine, softened
1 teaspoon vanilla
1 can (20 oz.) crushed pineapple, well-drained
4 medium bananas, sliced (about 3 cups)
2 cups whipped cream
½ cup coarsely chopped walnuts or pecans
½ cup maraschino cherries, drained and cut in half
Combine melted butter and cracker crumbs. Pat in bottom of 13x9x2-inch pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, softened butter, and vanilla. Beat 5 minutes. Spread over crumbs. Chill for 30 minutes. Spread pineapple over chilled creamed mixture. Arrange bananas over pineapple. Cover with whipped cream. Sprinkle with nuts. Cover, refrigerate 6 hours or overnight. Garnish with cherries. Makes 12 servings.