Banana Split Cakes
Makes: 24 cupcakes
1 package (18.25 ounces) banana supreme cake mix
11/3 cups banana-pineapple nectar, Kern’s®
1/3 cup vegetable oil
1 can (8 ounces) crushed pineapple, Dole®
1 can (12 ounces) whipped cream frosting
2 tablespoons powdered sugar, Domino®/C&H®
1 teaspoon imitation strawberry extract
2 drops red food coloring
1 can (12 ounces) whipped vanilla frosting
1 can (12 ounces) whipped chocolate frosting
1/2 cup nut topping, Fisher®
24 maraschino cherries with stems, drained and patted dry
Preheat oven to 350°. Line twentyfour 21/2-inch muffin cups with paper bake cups; set aside.
In a large mixing bowl, beat cake mix, nectar, oil, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Add crushed pineapple; stir until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full.
Bake for 16 to 20 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.
For the strawberry frosting, in a medium bowl, stir together whipped cream frosting, powdered sugar, strawberry extract, and red food coloring until smooth.
To frost cupcakes, insert a large round tip into a large pastry bag. Fill pastry bag half full with equal amounts of the strawberry, vanilla, and chocolate frostings, placing each frosting in a wide strip along the side of the bag (you’ll have 3 separate stripes of frosting). Pipe a large swirl of frosting on each cupcake, refilling pastry bag with frostings as needed. Sprinkle 1 teaspoon of the nut topping on each cupcake; top each cupcake with a maraschino cherry.