Banana Split Cake

This banana split cake is a delightful twist on the classic ice cream dessert. Layers of moist cake, creamy filling, and fresh fruit make this a perfect treat for any occasion.

Banana Split Cake

Ingredients

  • 1 box yellow cake mix
  • 3 ripe bananas, sliced
  • 1 can crushed pineapple, drained
  • 1 package instant vanilla pudding mix
  • 1 cup cold milk
  • 1 1/2 cups whipped topping
  • 1/2 cup chopped nuts
  • Maraschino cherries for garnish

Instructions

  1. Prepare and bake the yellow cake mix according to package instructions. Let it cool completely.
  2. Arrange the sliced bananas on top of the cooled cake, then spread the drained crushed pineapple over the bananas.
  3. In a bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Fold in the whipped topping and chopped nuts. Spread this mixture over the pineapple layer.
  4. Top with maraschino cherries for garnish.
  5. Refrigerate for at least 2 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
4g
Fat
18g

Supplies

9x13 inch baking pan Mixing bowls Whisk Spatula

Tools

Oven Refrigerator

Serving suggestions

Serve slices of banana split cake with a scoop of vanilla ice cream and a drizzle of chocolate syrup for an extra indulgent treat.

Tips & tricks

For a tropical twist, add shredded coconut to the cake batter before baking.

Cost

$10