Banana Split Cake
Banana split poke cake puts the sundae idea into chilled cake form, with pudding in the holes, whipped cream and classic banana split toppings.
Servings: 12 slices
Calories: 549kcal
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
Serving: 1 slice | Calories: 549kcal | Carbohydrates: 85g | Protein: 8g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 542mg | Potassium: 291mg | Fiber: 2g | Sugar: 54g | Vitamin A: 195IU | Vitamin C: 3mg | Vitamin D: 1µg | Calcium: 211mg | Iron: 2mg