BANANA SPLIT BUNT CAKE WITH CHOC. GLAZE

1/2 Cup Butter
2 Large Eggs
2 3/4 Cups Plain Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Can(15, 71/4)oz. Pineapple Tidbits in juice, undrained
1/2 Cup Buttermilk
11/4 Cups Granulated Sugar
2/3 Cups Mashed Bananas
1 Teaspoon Vanilla
11/4 Cups Semi-Sweet Chocolate Chips
1/2 Cup Chopped Walnuts or Pecans, toasted and divided
11/2 Cups Fresh Strawberries, chopped
1 Cup Chopped Banana

Allow butter and eggs to stand at room temp. for 30 minutes. Spray a bunt pan. Preheat the oven to 350.
 Combine the flour, baking powder and salt in a medium bowl. Drain the pineapple tidbits, reserving 1/4 cup juice. Combine the reserved juice and buttermilk in a small bowl.
Beat butter in a large mixing bowl on medium speed for  30 seconds. Gradually add the sugar, 1/4 cup at a time and beat until well combined. Add the eggs, mashed bananas and vanilla. Beat well. Alternately addflour
mixture and buttermilk mixture, beating on low speed after each addition
until combined. Stir in choc. chips and 1/4 of the walnuts or pecans. Gently fold in pineapple tidbits, strawberries and bananas. Pour into prepared pan. Bake for 60 to 65 minutes until a tooth pick comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove from pan. Put on a plate.
 Drizzle cake with choc. glaze and the remaining 1/4 cup walnuts or pecans. Cover and ref. 2 hours before serving.

Chocolate Glaze:
3/4 Cup Simi-Sweet Chocolate Chips
3 Tablespoons Butter
3 Tablespoons Light Corn Syrup

Heat all the ings. in a kettle on low on the stove, stirring until the chips are melted and the mixture is smooth. Put on cake immediately.