Introduction

Banana Split Cake is a delightful twist on the classic ice cream sundae, combining moist cake, creamy pudding layers, fresh bananas, and a medley of toppings. This no-bake pudding filling makes it easy to prepare and perfect for any special occasion or summer 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. Spray an 11×15-inch baking pan with cooking spray and preheat the oven to 350ºF.
Step 2: In a stand mixer bowl, combine the dry cake mix, pineapple juice (top up with water if needed to make 1 cup), eggs, and vegetable oil. Beat on medium speed for 2 minutes, scraping the bowl as necessary.
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: Use a hand mixer to cream the softened cream cheese until smooth. In a separate bowl, whisk together the cheesecake and banana pudding mixes with milk until smooth.
Step 5: Gradually add the pudding mixture to the cream cheese, about ½ cup at a time, mixing well after each addition until fully incorporated.
Step 6: Spread the pudding filling evenly over the cooled cake. Layer the banana slices on top, followed by the drained crushed pineapple.
Step 7: Spread the thawed whipped topping over the pineapple layer.
Step 8: Decorate with the drained and dried maraschino cherries, chopped walnuts, and chocolate syrup as desired. Cover and refrigerate the cake.
Step 9: For best results, let the cake set in the refrigerator for at least 4 hours or overnight to allow the flavors to meld and layers to settle before serving.

Tips & Variations

Use ripe but firm bananas to prevent them from becoming too mushy under the pudding layer.
Substitute chopped pecans or almonds for walnuts if preferred.
For extra chocolate flavor, drizzle chocolate syrup across the top just before serving to keep it fresh-looking.
To make the cake dairy-free, try using a dairy-free cream cheese alternative and pudding mixes.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors develop further overnight. When ready to serve, cut with a sharp knife and serve chilled. Avoid freezing as the pudding layers may lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is best made a day ahead to allow the pudding and fruit layers to set properly. Refrigerate it covered for up to 3 days.

Can I use homemade cake instead of box mix?

Absolutely! A moist yellow cake from scratch will work well. Just be sure to adjust the batter quantity to fit an 11×15-inch pan.

Banana Split Cake Recipe

Print Recipe

★★★★★

5 from 52 reviews

This Banana Split Cake is a delightful layered dessert combining the tropical flavors of pineapple and banana with a creamy cheesecake and banana pudding filling. Topped with whipped cream, maraschino cherries, walnuts, and a drizzle of chocolate syrup, this cake offers a nostalgic taste of the classic banana split in cake form. Perfect for gatherings and special occasions, it’s easy to prepare and a guaranteed crowd-pleaser.

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

Ingredients

Scale

For the Cake

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

For the Pudding Filling

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

For Assembly and Topping

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 completely, reserving the juice. Spray an 11×15-inch baking pan with cooking spray. Preheat your oven to 350ºF (175ºC).
Make the Cake Batter: In the bowl of a stand mixer, combine the dry yellow cake mix, pineapple juice (use the reserved juice and add water if necessary to total 1 cup), eggs, and vegetable oil. Beat on medium speed for 2 minutes, scraping the sides as needed to ensure everything is well incorporated.
Bake the Cake: Pour the batter into the prepared pan and bake for 15-18 minutes or until the center springs back when lightly touched. Remove from oven and allow the cake to cool completely on a wire rack before assembling.
Prepare the Pudding Filling: In a small bowl, use a hand mixer to beat the softened cream cheese until smooth. In a separate medium bowl, whisk the instant cheesecake pudding and banana cream pudding mixes together with the 2 cups of 2% milk until smooth and thickened. Gradually add the pudding mixture to the cream cheese, about half a cup at a time, mixing thoroughly between additions until fully combined.
Assemble the Cake: Spread the pudding mixture evenly over the cooled cake layer. Arrange the thinly sliced bananas over the pudding layer, followed by sprinkling the drained crushed pineapple evenly over the bananas. Spread the thawed whipped topping over the pineapple layer smoothly.
Decorate and Chill: Garnish the top with drained and dried maraschino cherries, chopped walnuts, and drizzle with chocolate syrup as desired. Cover the cake with plastic wrap and refrigerate. For best results, allow the cake to set for at least 4 hours or overnight to let the layers meld and flavors develop.

Notes

Make sure to completely drain the canned pineapple to avoid a soggy cake.
Using fresh, ripe bananas enhances the flavor and texture of the cake.
This cake is best served chilled and can be kept in the refrigerator for up to 3 days.
If you prefer, you can substitute 2% milk with whole milk for a richer pudding layer.
Allowing the cake to set overnight helps the flavors meld and makes slicing easier.

Keywords: Banana Split Cake, pineapple cake, layered cake, pudding cake, easy dessert, summer dessert, pineapple banana dessert