Banana Split Cake Recipe
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.
- 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
Find it online: https://bitesizedbenny.com/banana-split-cake-recipe/