If you are in search of a fun dessert, then you came to the right place! This Banana Split Cake is a party in a pan! It has all the fun flavors of the classic ice cream treat! This cake is easy and so tasty!
I know banana splits have been around FOREVER, but I have only had one banana split in my entire life.
I will never make a banana split for myself because it is too much work and I am not going to buy all the different ice creams and ingredients necessary to make a classic banana split.
When I stop and think about it, I don’t know anyone who orders banana splits. I know people who order brownie sundaes or turtle sundaes, but I have to yet to witness someone ordering a banana split. Of course, my sundae ordering survey is quite limited….so there is that.
I will say that if you were going to offer up a banana split in the form of cake then I would order that a thousand times over!
What Do I Need To Make This Banana Cake
- Yellow cake mix
- Brown sugar
- Bananas
- Vegetable oil
- Sour cream
- Eggs
- Vanilla
- Strawberry topping
- Vanilla pudding
- Crushed pineapple
- Milk
- Cool Whip
How To Make This Banana Split Cake
This base of the cake is a yellow cake mix made with bananas to make a delicious banana cake (I did this with this Toffee Banana Poke Cake).
STEP ONE – In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla. Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a tooth inserted in the center comes out clean. Remove from oven and let the cake cool completely.
STEP TWO – Spread strawberry ice cream topping on the cooled cake.
STEP THREE – In a bowl, beat together pudding mix, crushed pineapple, and milk until thick and creamy. Spread mixture over the strawberry topping.
STEP FOUR – Frost the cake with the Cool Whip and refrigerate until ready to serve.
STEP FIVE – Drizzle cake with chocolate syrup and top it with sprinkles, chopped peanuts, or cherries if desired.
Banana Split Cake Recipe Tips
I love the banana cake flavor, but you could easily use a plain yellow cake instead. You could also use white cake or even a chocolate cake mix in this recipe in place of the yellow cake!
If you want more banana flavor, you could add a layer of sliced bananas over the layer of crushed pineapple.
Fresh strawberries or strawberries in syrup can be used in place of the strawberry ice cream topping.
Feel free to use homemade whipped cream in place of the Cool Whip!
How Do I Store This Banana Split Cake?
Because of the whipped topping and the pudding layer, it is best to store this cake in the fridge. If covered, the cake will last for 2 days beyond that it will begin to get a little soggy.
If you are wondering if you can freeze this cake, I would make sure you cover the cake completely in plastic wrap and foil. This cake can be frozen for up to 1 month.
Thaw the cake in the fridge and consume with a day or two to prevent the cake from getting soggy. Do not top the cake with sprinkles or chocolate sauce prior to freezing.
More Banana Recipes
Swirled Banana Cake with Chocolate Frosting
Banana Split Cake
If you are in search of a fun dessert, then you came to the right place! This Banana Split Cake is a party in a pan! It has all the fun flavors of the classic ice cream treat! This cake is easy and so tasty!
Ingredients
- 1 18.25 oz box yellow cake
- 1/4 cup brown sugar
- 3 ripe mashed bananas
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 3 whole eggs
- 1 teaspoon vanilla
- 1 jar strawberry topping
- 1 3.5 oz box instant vanilla pudding
- 1 ½ cups crushed pineapple
- ¼ cup milk
- 16 oz Cool Whip
- chocolate sauce, sprinkles, nuts, cherries
Instructions
- In a mixer, combine cake mix and brown sugar. Add mashed bananas. Stir in oil and sour cream until blended. Beat in eggs one at a time, mixing well between additions. Stir in vanilla.
- Pour cake into a greased 9 x 13 in pan. Bake for 30-35 minutes or until a tooth inserted in the center comes out clean. Remove from oven and let the cake cool completely.
- Spread strawberry ice cream topping on the cooled cake.
- In a bowl, beat together pudding mix, crushed pineapple, and milk until thick and creamy. Spread mixture over the strawberry topping.
- Frost the cake with the Cool Whip and refrigerate until ready to serve.
- Drizzle cake with chocolate syrup and top it with sprinkles, chopped peanuts, or cherries if desired.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 406Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 65mgSodium 136mgCarbohydrates 47gFiber 2gSugar 35gProtein 4g
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