Banana Split Cake
Banana Split Cake is all the delicious flavors of a banana split in an easy-to-make sheet cake.
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
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.
Notes
- Let the cake cool to room temperature before making the holes. Making them too soon may cause the cake to break apart or become too dense. If you try to poke the holes while the cake is still warm, it may break apart or become too dense.
- Chill the cake after pouring in the filling. Wait at least an hour so that the filling can set and the cake can absorb its flavors.
Nutrition
Serving: 1gCalories: 228kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgSodium: 262mgPotassium: 134mgFiber: 1gSugar: 18gVitamin A: 105IUVitamin C: 7mgCalcium: 110mgIron: 1mg
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