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
- Prepare and bake the yellow cake mix according to package instructions. Let it cool completely.
- Arrange the sliced bananas on top of the cooled cake, then spread the drained crushed pineapple over the bananas.
- 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.
- Top with maraschino cherries for garnish.
- 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