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Banana Split Campfire Cake

Ingredients

  • 1 (390 g) loaf cake, cubed
  • 1 cup (250 mL) strawberries, sliced (or substitute blueberries, raspberries, blackberries or any desired combination)
  • 1 cup (250 mL) banana slices
  • 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 1/2 cup (125 mL) HERSHEY’S CHIPITS Dark Chocolate Chips
  • 1/2 cup (125 mL) salted nuts, chopped

Directions

TO BAKE ON BBQ: Preheat BBQ to 400°F (200°C). Turn off one burner and place cast iron skillet, covered with foil, on that side. Close lid. Bake about 20 minutes, or until loaf cake has absorbed all liquid. Remove from grill and top with nuts and chocolate. Let sit until chocolate is melted.

OVEN: Preheat oven to 400°F (200°C). Arrange first 3 ingredients in cast iron pan or pie plate. Drizzle with condensed milk. Bake at until brown, about 20 minutes, or cover with foil and cook over open fire. Remove from heat, top with nuts and chocolate. Let sit until chocolate is melted. Serve.

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Banana Split Campfire Cake

Ingredients

  • 1 (390 g) loaf cake, cubed
  • 1 cup (250 mL) strawberries, sliced (or substitute blueberries, raspberries, blackberries or any desired combination)
  • 1 cup (250 mL) banana slices
  • 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 1/2 cup (125 mL) HERSHEY’S CHIPITS Dark Chocolate Chips
  • 1/2 cup (125 mL) salted nuts, chopped

Directions

TO BAKE ON BBQ: Preheat BBQ to 400°F (200°C). Turn off one burner and place cast iron skillet, covered with foil, on that side. Close lid. Bake about 20 minutes, or until loaf cake has absorbed all liquid. Remove from grill and top with nuts and chocolate. Let sit until chocolate is melted.

OVEN: Preheat oven to 400°F (200°C). Arrange first 3 ingredients in cast iron pan or pie plate. Drizzle with condensed milk. Bake at until brown, about 20 minutes, or cover with foil and cook over open fire. Remove from heat, top with nuts and chocolate. Let sit until chocolate is melted. Serve.