Banana Split Cake

Name: Banana Split Cake
Prep time: 30 min
Cook time: 25 min
Ingredients: 1 box yellow cake mix; 1 cup water; ½ cup oil; 3 eggs; 2 cups cold milk; 2 packages instant vanilla pudding mix; 1 container frozen whipped topping (8 oz), thawed; 2 bananas (diced); 1 cup strawberries (stemmed and diced); 1 can crushed pineapple (20 oz), well drained; chocolate syrup; cherries

Banana Split Cake is all the delicious flavors of a banana split in an easy-to-make sheet cake. This is the perfect dessert ending to your summer backyard BBQ.

Banana Split Poke Cake is all the delicious flavors of a banana split in an easy-to-make sheet cake.

I love a banana split ice cream treat as much as the next person, but when it comes time for summer entertaining, this banana split poke cake is my go-to. I love a good sheet cake. They are so easy to make and transport and perfect for feeding a larger crowd. Those of you who have previously visited the site can attest to this. I’ve made other sheet-cake recipes, including Easy Cherry Chocolate Cake with Fudge Frosting, Turtle Texas Sheet Cake Recipe, Banana Pudding Cake, and Fresh Strawberry Cake, Copycat Chocolate Coca-Cola Cake.

This Banana Split Cake is not only a delicious dessert, but has two of these awesome desserts in one. This recipe is simple and easy and will make your friends and family excited to use this recipe as a late night snack or an after-dinner treat.

Which Toppings Go on Banana Split Cake?

Some of the best toppings are ones that are fresh and easy. Bananas, strawberries and pineapples are great choices. When added with a little whipped cream and chocolate drizzled on top, it’s even better. Then as another delicious choice for garnish, add on top, chopped nuts or cherries.

Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 16

Ingredients

Most of these ingredients can be found in the baked goods aisle of your local grocery store. The last few ingredients listed are toppings so don’t feel like you HAVE to grab them.

1 (18 1/4 oz) box yellow cake mix
1 cup water
½ cup oil
3 eggs
2 cups cold milk
2 (3 1/2 oz) packages instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
2 bananas, diced
1 cup strawberries, stemmed and diced
1 (20 oz) can crushed pineapple, well drained
chocolate syrup
cherries

Instructions

Preheat the oven to 350°F. Prepare a 9″x13″ baking dish with nonstick cooking spray.

Beat together the cake mix, water, vegetable oil, and eggs until smooth. Transfer to the prepared baking dish.

Bake the cake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool.
Poke holes into the cake in a grid pattern using a wooden dowel or the rounded end of a wooden spoon.

Combine the milk and pudding mix, beating for approximately 2 minutes or until pudding is thickened.
Spread the pudding over the cake, creating an even layer.
Over the pudding, place bananas, strawberries and pineapple, pressing the fruit down into the cake slightly and making an even layer.
Cover the top with a layer of whipped topping.
Drizzle the top with chocolate syrup.
Top the dessert with chopped nuts and cherries.
Refrigerate until completely chilled. Serve cold.

Variations

As you can see above, I’ve made many sheet cakes. If you want to stick with this recipe but make some slight alterations, give these a go:

Chocolate Banana Split Cake: Substitute the yellow cake mix with a chocolate cake mix and leave the strawberries out of it. Double down on the chocolate by adding 1/2 cup of mini chocolate chips to the cake batter and garnish with chocolate syrup and chocolate shavings.

Pineapple Coconut Banana Split Cake: If you want a Caribbean-style cake, use a coconut cake mix instead of yellow cake mix and add the crushed pineapple to the cake batter. Throw on some toasted coconut flakes, sliced bananas, and whipped cream.

Caramel Banana Split Cake: Complement the banana with a drizzle of caramel sauce before adding the whipped topping and garnish with chopped pecans.

Peanut Butter Banana Split Cake: Obviously there has to be a PB version! Swirl 1/4 cup of creamy peanut butter into the cake batter before baking. Top with the whipped topping, sliced bananas, chopped peanuts, and a drizzle of chocolate syrup.

Red, White, and Blue Banana Split Cake: Go fruity with this mix that features diced strawberries and blueberries to the cake batter. Top with whipped cream and garnish with more fresh strawberries and blueberries, and a drizzle of chocolate syrup.

FAQs

Where/when did poke cake originate?

The poke cake is the product of ’70s America. According to Southern Living, poke cakes were featured in Jell-O ads. Consumers would amaze at the novelty of filling the holes with the gelatinous stuff to make cool desserts.

Can I use a different kind of cake mix?

You will want to use a sponge or butter cake mix (i.e., something dense that will withstand being poked with holes). Don’t go for airy cake mixes like angel food cake or chiffon cake mix; the filling will run amok and make the cake soggy or even collapse.

My cake breaks apart. Where have I gone wrong?

Patience is a virtue. I suspect you didn’t let the cake cool completely before making the holes.

How To Store Banana Split Cake

Let the cake cool completely. Cover with aluminum or plastic then place in the fridge, where it will keep for four days. Be sure it is tightly wrapped to prevent it from drying out. You can also freeze the cake. Just wrap it first with plastic THEN wrap it with foil. It should keep in the freezer for up to three months. Before serving, let the cake thaw in the fridge.