Pineapple Banana Shortcake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Shortcake
  • 2⅓ cups Bisquick
  • 3 Tbsp sugar
  • 3 Tbsp butter, melted
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 1 Tbsp butter, softened
  • ¼ cup brown sugar
  • ¼ cup almonds, sliced
  • topping
  • 8 oz canned pineapple
  • 8 oz Cool Whip
  • 1 banana
Instructions
  1. Shortcake
  2. Preheat oven to 325°F.
  3. Grease 8 inch round pan.
  4. Mix Bisquick, sugar, melted butter, Saco Cultured Buttermilk Blend and water.
  5. Blend until a soft dough forms.
  6. Spread into prepared pan.
  7. Spread with softened butter, sprinkle with brown sugar and almonds.
  8. Bake 15 - 20 minutes or until golden brown.
  9. Remove from pan and let cool 20 - 30 minutes.
  10. Split into horizontal layers.
  11. Place bottom layer on serving plate and top with half of the pineapple Cool Whip mixtures.
  12. Top with the remaining cake layer.
  13. Spread the remainder of the pineapple and Cool Whip topping. Slice banana and decorate top of cake.
  14. Topping
  15. combine the pineapple and Cool Whip and set aside
Nutrition Information
Calories: 154 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 22g Sugar: 9g Sodium: 240mg Fiber: 1g Protein: 2g Cholesterol: 11mg
Recipe by SacoFoods at http://www.sacofoods.com/pineapple-banana-shortcake/