Banana Split Cake
Banana Split Cake is a chilled poke cake with yellow cake, banana pudding and ice cream parlor toppings. Using boxed cake mix and instant pudding means you don’t have to make a cake from scratch or make cooked custard or frosting. If you’re a fan of banana splits, you’ll love how this recipe converts all those beloved flavors into a wonderful poke cake.
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This banana split cake recipe bakes pineapple into a yellow cake, fills the holes with banana pudding and adds whipped topping with hot fudge. Cherries, walnuts and waffle cone pieces are sundae favorites that crown this moist, sweet and totally delicious dessert.
For more banana desserts, try Banana Upside Down Cake or Banana Pudding Fluff Salad. My Banana Split Dessert is an easy no bake idea, or you could check out some of these Easy Banana Recipes.
Got extra crushed pineapple to use up? Check out these Pineapple Recipes which include drinks, desserts and savory options. And if you have cake mix left in the pantry, Easy Cake Mix Recipes has more boxed-mix dessert ideas.
Why This Banana Poke Cake Recipe Works
- Shortcut dessert: Boxed yellow cake mix and instant pudding mean no scratch cake batter or cooked filling, so even if you aren’t a seasoned home baker you’ll find this cake super easy to make!
- Poke cake texture: Banana pudding fills the holes in the cake, so the middle has a soft spoon-cake texture and different flavor under the fluffy whipped topping.
- Sundae toppings: Hot fudge, cherries, waffle cone pieces and walnuts make the top taste just like a banana split.
- Make-ahead pan: The cake needs refrigerator time, which is convenient when dessert has to be ready earlier in the day. You can make it in the morning and forget all about it until after dinner.
Banana Split Poke Cake Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Yellow cake mix: You’ll also need the eggs, oil and water listed on the package.
- Crushed pineapple: Drain the can well and keep 2 tablespoons of the juice for the batter.
- Instant banana pudding mix: Make sure you have instant pudding. Cook-and-serve pudding won’t thicken correctly here.
- Cold milk: Cold milk helps the pudding thicken while it’s still loose enough to pour.
- Whipped topping: Thaw it first so you can smooth it evenly over the pudding layer.
- Bananas: Fresh banana slices are for the final topping, unless you want to add coconut for a tropical twist.
- Hot fudge sauce: Use a thick jarred hot fudge sauce so it drizzles over the whipped topping instead of soaking into it.
- Walnuts: Chop them small enough for even pieces over the topping.
- Waffle cone pieces: Break cones into small pieces for sundae-style crunch.
- Maraschino cherries: Drain them well before adding them to the cake.
Substitutions and Variations
- White cake mix: Use white cake mix in place of yellow cake mix for a lighter tasting cake base.
- Vanilla pudding: Try vanilla instant pudding if you want the banana flavor to come mostly from the fresh banana slices.
- Pecans: Chopped pecans would work in place of walnuts.
- Homemade cream: I like to use stabilized whipped cream sometimes instead of whipped topping. If doing this, the cake should be served the same day. It keeps a little longer if you’re using Cool Whip or similar.
- Nut-free topping: Leave out the walnuts.
- Strawberry topping: Add sliced strawberries with the bananas for more banana split flavor.
- Double tropical topping: Add pineapple chunks with the bananas or instead of them.
- Caramel drizzle: Add caramel sauce with the hot fudge or instead of it.
- Add sprinkles: These are fun to make it more colorful.
How to Make Banana Split Poke Cake (Step-by-Step Directions)
STEP 1: Preheat your oven and grease a baking dish.
STEP 2: Prepare cake mix according to package directions. Fold in the crushed pineapple and a little of the juice.
STEP 3: Pour batter into the baking dish and bake until done.
STEP 4: Let the cake cool a bit then poke holes all over with the handle of a wooden spoon.
STEP 5: Whisk banana pudding mix with cold milk.
STEP 6: Pour pudding over the cake, aiming for the holes.
STEP 7: Spread thawed whipped topping over the cake.
STEP 8: Drizzle with hot fudge. Add walnuts and cherries.
STEP 9: Refrigerate for at least 2 hours, then add sliced bananas or pineapple and waffle cone pieces just before serving.
Tips for Making Banana Sundae Cake
- Use instant pudding: Cook-and-serve pudding won’t thicken the same way in this no-cook filling.
- Make deep holes: A wooden spoon handle makes holes wide enough for the pudding. A fork makes smaller holes and won’t fill as much. I’ve used the wider end of a chopstick too, but still recommend the wooden spoon option.
- Pour pudding right away: It thickens quickly, so get it onto the cake while it can still flow into the holes.
- Add fresh toppings last: Bananas and cone pieces are the two toppings that change fastest in the refrigerator. The bananas go brown and the waffle cone pieces get soggy.
Common Mistakes to Avoid When Making Banana Poke Cake
- Overmixing the pudding: Pudding that gets too thick in the bowl won’t run down into the holes. Stop whisking when it has some body but is still pourable.
- Using wet pineapple: Extra pineapple juice can make the cake gummy. Drain the can well and measure only the reserved juice listed in the recipe.
- Adding hot fudge straight from the microwave: Very hot fudge can melt the whipped topping. I only warm fudge until it loosens a bit. Despite the name, it’s better gently warmed here, not hot!
- Topping with bananas too early: Banana slices brown quickly on a chilled cake. Add them at serving time.
- Expecting crisp refrigerated waffle cone pieces: The cone pieces soften on whipped topping. Add them close to serving if you want crunch.
How to Store
- Refrigerator: Cover the cake and refrigerate for up to 3 days. I recommend that you store it without fresh banana slices and waffle cone pieces if you can, adding those just before serving. Make sure you cover the pan tightly so the whipped topping doesn’t dry out or pick up refrigerator odors.
- Freezing: This cake isn’t suitable for freezing. Pudding, whipped topping and banana slices can get watery or mushy when thawed.
- Make ahead: Bake, fill and top the cake earlier in the day. Add banana slices and cone pieces just before serving for the best texture.
Serving Suggestions
Enjoy this banana split poke cake with Red Hawaiian Punch or Strawberry Pina Colada to complement the tropical flavors. If you’re making a dessert board, you could also add Cookie Dough Cookies, Cinnamon Sugar Donut Holes or Chocolate Chip Whoopie Pies with Cherries to the spread.
Frequently Asked Questions
Let the cake cool for 10 to 15 minutes first. A very hot cake can make the pudding loose and affect the whipped topping.
The pudding may have thickened too much before pouring or the holes may be too small. Pour it while it’s still loose enough to flow.
The pineapple may not have been drained enough or extra juice may have gone into the batter. Use only the 2 tablespoons of reserved juice listed in the recipe, no more.
No, this cake is best served chilled.
Banana Split Cake
Equipment
- Colander or Sieve
Ingredients
- 1 box yellow cake mix plus ingredients listed on box
- 1 can crushed pineapple 8-ounce, drain well and reserve 2 tablespoons juice
- 2 boxes instant banana pudding mix 3.4-ounce boxes
- 3 cups cold milk
- 8 ounces whipped topping thawed
- 2 bananas sliced
- ½ cup fudge sauce warmed
- ½ cup walnuts chopped
- ½ cup waffle cone pieces crushed
- ½ cup maraschino cherries drained
Optional Toppings
- 1 cup pineapple chunks
- ¼ cup sprinkles
Instructions
Bake the Cake
- Preheat the oven to 350°F and grease a 9 x 13-inch baking dish.
- Prepare the yellow cake mix following the package directions.
- Fold in the drained crushed pineapple and reserved juice.
- Transfer the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Poke and Fill
- Let the cake cool for 10 to 15 minutes, then use the handle of a wooden spoon or a chopstick to poke holes all over the cake.
- In a large bowl, whisk the banana pudding mix with the cold milk until slightly thickened but still pourable.
- Pour the pudding into the holes in the cake.
- Let the pudding set for 5 minutes, then spread whipped topping all over the cake.
Add the Toppings
- Drizzle hot fudge sauce over the cake.
- Sprinkle on the chopped walnuts and top with maraschino cherries.
Chill and Serve
- Refrigerate the banana split cake for at least 2 hours so it can set.
- Add the crushed waffle cone pieces.
- Just before serving, slice the bananas and arrange them evenly over the top of the cake. You can add pineapple chunks and/or sprinkles too, if liked.
Notes
- Drain the cherries: Extra cherry syrup can streak the whipped topping and make red puddles on the cake.
- Wipe the knife between slices: Pudding and topping can drag over the next piece if the knife is coated.
- Crush cones by hand: Larger hand-crushed cone pieces show on the topping. Fine crumbs just blend into the whipped topping, so don’t use a food processor or blender. You want small chunks, not powder.
Nutrition Information
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