Banana Split Cake
This Banana Split Cake is simple & easy to make, and perfect for hot summer days!
Banana Split Cake
This recipe for Banana Split Cake is a cinch to make and sure to be a hit at your summer gatherings!
How to make a Banana Split Cake:
Bake your yellow cake using your favorite boxed cake mix or homemade yellow cake recipe.
Allow the cake to cool completely, then use the end of a wooden spoon to poke holes all over the cake.
Whisk together the banana pudding and cold milk until the pudding is dissolved.
Pour the mixture over the top of the cake.
Top the cake with banana slices and crushed pineapple.
Spread a layer of whipped topping over the top of the fruit.
Place the cake in the refrigerator to chill for at least one hour.
When ready to serve, drizzle the chocolate and strawberry syrup over the top of the cake.
Then top with chopped nuts and sprinkles.
Top each slice with a dollop of whipped cream and a cherry.
How to make a No Bake Banana Split Cake:
No Bake Banana Split Cake is a similar classic dessert recipe. It’s very similar to this recipe, it just omits the yellow cake and replaces it with a graham cracker crust. Just make your graham cracker crust and press into a cake pan. Next, combine cream cheese, banana pudding, crushed pineapples, and strawberries. Top with whipped cream (or cool whip) and your favorite banana split toppings (chocolate syrup, strawberry syrup, nuts, cherries, etc. Store in refrigerator.
Find my recipe for Graham Cracker Crust in this Chocolate Pie with Graham Cracker Crust Recipe. You could also make it a Nilla Wafer Crust using my recipe in this New York Style Cherry Cheesecake Recipe.
Banana Split Cake
This Banana Split Cake is simple & easy to make, and perfect for hot summer days!
Ingredients
- 1 box yellow cake mix, prepared in a 9x13 pan
- 1 3-ounce box instant banana pudding
- 2 cups cold milk
- 3 bananas, thinly sliced
- 1 8-ounce can crushed pineapple, drained
- 1 8-ounce container whipped topping
- For Decorating:
- Chocolate syrup
- Strawberry syrup
- Chopped nuts
- Rainbow sprinkles
- Whipped cream
- Maraschino cherries
Instructions
- Bake cake according to package instructions or following your favorite homemade yellow cake recipe.
- Allow the cake to cool completely, then use the end of a wooden spoon to poke holes all over the cake.
- Whisk together the banana pudding and cold milk until the pudding is dissolved.
- Pour the mixture over the top of the cake.
- Top the cake with banana slices and crushed pineapple, then spread a layer of whipped topping over the top of the fruit.
- Place the cake in the refrigerator to chill for at least one hour.
- When ready to serve, drizzle the chocolate and strawberry syrup over the top of the cake, then top with chopped nuts and sprinkles.
- Top each slice with a dollop of whipped cream and a cherry.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 329Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 369mgCarbohydrates: 59gFiber: 2gSugar: 35gProtein: 4g
Looks delicious! Going to save this recipe for a “cooler” day when I can turn on my oven.