Banana Split Cake

All the great flavors of a banana split are featured in this stunning cake. Starting with a cake mix and instant pudding mix make this recipe simple!

Hands-on Time: 35 min | Total Time: 4 hours 15 min | Serves: 12 | Difficulty: Medium

  • 1 box yellow cake mix
  • Eggs, water, and oil as directed on mix
  • 1 package (3.4 oz.) vanilla instant pudding
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 2 Tbsp. powdered sugar
  • 1 tsp. vanilla
  • 1 cup fresh pineapple, finely chopped
  • 2 bananas
  • 1½ cups sliced strawberries
  • ¼ cup chocolate fudge ice cream topping
  • Maraschino cherries
  1. Bake cake as directed on box for two 8-9” round pans using eggs, water and oil. Cool completely.
  2. Make pudding as directed on package using pudding mix and 2 cups milk.
  3. Cut each cake horizontally in half. Place one half, rounded side down, on cake plate. Spread with ¾ cup pudding. Arrange pineapple on cream. Top with second layer, cut side down. Spread with ¾ cup pudding and arrange strawberries evenly over cream. Top with next cake layer, flat side down. Spread with ¾ cup pudding; slice bananas evenly over pudding. Top with remaining layer, round side up.
  4. In chilled large bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form.
  5. Frost top and side of cake with whipped cream.
  6. Spoon ice cream topping into resealable bag; snip corner. Drizzle over top and sides of cake. Garnish with cherries.
  7. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 400, Calories from Fat 170, Total Fat 19g (29% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 420mg (18% DV), Carbohydrates 53g (18% DV), Dietary Fiber 2g (8% DV), Sugars 19g, Protein 5g, Vitamin A 8%, Vitamin C 35%, Calcium 10%, Iron 2%

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