Print

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.

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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add whipped topping: Spread the thawed frozen whipped topping evenly over the pineapple layer, creating a smooth top.
  7. Decorate: Top the cake with drained and dried maraschino cherries, sprinkle with chopped walnuts, and drizzle with chocolate syrup or decorate as desired.
  8. 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

Find it online: https://zarameals.com/banana-split-cake-recipe/