Introduction

Banana Split Cake is a delightful twist on the classic ice cream treat, layered with moist pineapple cake, creamy cheesecake and banana puddings, fresh bananas, and topped with whipped cream and cherries. This no-fuss dessert brings tropical flavors and a creamy texture that’s perfect for gatherings or a special family treat.

Ingredients

20 ounces crushed pineapple (1 can, completely drained)
1 box yellow cake mix (dry mix only)
1 cup pineapple juice
3 large eggs
½ cup vegetable oil
12 ounces cream cheese (softened)
3.5 ounces instant cheesecake pudding (1 small box)
5.1 ounces instant banana cream pudding (1 large box)
2 cups 2% milk
4-5 ripe bananas (thinly sliced)
16 ounces frozen whipped topping (thawed)
16 ounces maraschino cherries (drained and dried)
½ cup chopped walnuts
¼ cup chocolate syrup

Instructions

Step 1: Drain the crushed pineapple completely, reserving the juice for the cake batter. Preheat the oven to 350º F and spray an 11×15-inch baking pan with cooking spray.
Step 2: In a stand mixer bowl, beat together the dry cake mix, pineapple juice (add water if needed to make 1 cup), eggs, and vegetable oil on medium speed for 2 minutes. Scrape the sides of the bowl as needed.
Step 3: Pour the batter into the prepared pan and bake for 15-18 minutes, or until the center springs back when touched. Let the cake cool completely on a wire rack.
Step 4: In a small bowl, beat the softened cream cheese until smooth. In a separate bowl, whisk together both pudding mixes and milk until smooth. Gradually add the pudding mixture to the cream cheese, ½ cup at a time, beating between additions until fully combined.
Step 5: Spread the pudding mixture evenly over the cooled cake. Arrange the sliced bananas over the pudding, then sprinkle the drained crushed pineapple on top.
Step 6: Spread the thawed whipped topping over the pineapple layer. Garnish with the drained and dried maraschino cherries, chopped walnuts, and drizzle with chocolate syrup. Cover and refrigerate for at least 4 hours or overnight to let the flavors meld.

Tips & Variations

For extra moisture, ensure the pineapple is well drained to prevent sogginess in the cake.
Substitute walnuts with pecans or skip nuts for a nut-free option.
Use fresh whipped cream instead of frozen whipped topping for a fresher taste.
Try adding a splash of rum or banana liqueur to the pudding mixture for an adult twist.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. The cake may soften slightly over time, but chilling helps keep the layers firm. Serve chilled or let sit at room temperature for 10 minutes before slicing. This cake is best enjoyed within a few days for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, it tastes best when made a few hours to overnight ahead. This allows the pudding layers to set and the flavors to meld together nicely.

Can I use homemade cake instead of boxed mix?

Absolutely. Use your favorite yellow cake recipe, adjusting the liquid ingredients accordingly to ensure the batter isn’t too dry or wet.

Banana Split Cake Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

This delicious Banana Split Cake is a refreshing and indulgent dessert that layers a moist pineapple-infused yellow cake with creamy cheesecake and banana pudding, fresh banana slices, pineapple, whipped topping, and is topped with maraschino cherries, walnuts, and chocolate syrup. Perfect for a crowd-pleaser or special occasion, this no-fuss treat combines the classic flavors of a banana split into an easy, make-ahead cake.

Author: zara
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 4 hours 38 minutes (including chilling time)
Yield: 12–15 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

1 box yellow cake mix (dry mix only)
1 cup pineapple juice (reserved from the drained pineapple; if less than 1 cup, add water to make 1 cup)
3 large eggs
½ cup vegetable oil
20 ounces crushed pineapple (1 can, completely drained)

Pudding Filling

12 ounces cream cheese (softened)
3.5 ounces instant cheesecake pudding mix (1 small box)
5.1 ounces instant banana cream pudding mix (1 large box)
2 cups 2% milk

Toppings and Assembly

4–5 ripe bananas (thinly sliced)
16 ounces frozen whipped topping (thawed)
16 ounces maraschino cherries (drained and dried)
½ cup chopped walnuts
¼ cup chocolate syrup

Instructions

Prepare: Drain the crushed pineapple thoroughly, reserving the juice for the cake batter. Spray an 11×15-inch baking pan with cooking spray. Preheat the oven to 350º F (175º C).
Make the cake: In the bowl of a stand mixer, combine the dry yellow cake mix, pineapple juice (top up with water if needed to make exactly 1 cup), eggs, and vegetable oil. Beat on medium speed for 2 minutes, scraping the bowl sides as needed until fully blended.
Bake the cake: Pour the batter into the prepared baking pan and bake for 15-18 minutes, or until the cake springs back when gently touched in the center. Remove from the oven and allow the cake to cool completely on a wire rack.
Make the pudding filling: Using a hand mixer, beat the softened cream cheese in a small bowl until smooth and creamy. In a separate medium bowl, whisk together the instant cheesecake pudding mix, instant banana cream pudding mix, and 2 cups of 2% milk until smooth and starting to thicken. Gradually add this pudding mixture into the cream cheese ½ cup at a time, mixing well after each addition until fully combined and smooth.
Assemble the cake: Spread the prepared pudding mixture evenly over the cooled cake layer. Arrange thin slices of bananas all over the pudding layer, followed by an even sprinkle of the drained crushed pineapple.
Add whipped topping: Spread the thawed frozen whipped topping evenly over the pineapple layer, creating a smooth top.
Decorate: Top the cake with drained and dried maraschino cherries, sprinkle with chopped walnuts, and drizzle with chocolate syrup or decorate as desired.
Chill and serve: Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and flavors to meld. Serve chilled and enjoy!

Notes

Make sure the pineapple is fully drained to prevent the cake from becoming soggy.
For best results, let the cake chill overnight to fully set the pudding layers.
You can substitute the yellow cake mix with a homemade yellow cake batter if preferred.
If you want a nuttier flavor, try toasting the walnuts before sprinkling them on top.
Use ripe but firm bananas to avoid mushiness in the topping layer.
This cake is best served chilled and can be stored covered in the refrigerator for up to 3-4 days.

Keywords: banana split cake, pineapple cake, pudding cake, no-bake dessert topping, layered cake, cream cheese pudding dessert