Banana Split Cake

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Banana Split Cake is a soft and fruity dessert packed with all the classic banana split flavors you love.

Made with a yellow cake base, bananas, pineapple, whipped topping, chocolate, and cherries, this easy dessert is perfect for potlucks, birthdays, and summer gatherings.

Why This Recipe is a Winner!

• Starts with a boxed yellow cake mix for quick prep
• Perfect for potlucks, birthdays, BBQs, and family gatherings
• Bright, colorful presentation that looks great on dessert tables
• Easy to make ahead
• Delicious served chilled for a refreshing summer dessert

Ingredients You’ll Need

• 13.25 oz yellow cake mix
• 1 cup pineapple juice (from can of crushed pineapple in topping ingredients below)
• 3 large eggs
• ½ cup vegetable oil
• For the Topping
• 8 oz cream cheese, softened
• 3.5 oz box instant cheesecake pudding
• 5.1 oz box instant banana cream pudding
• 2 cups milk
• 4 bananas, sliced
• 20 oz can crushed pineapple, well drained with juice set aside for cake ingredients above
• 16 oz container whipped topping, thawed
• 16 oz jar maraschino cherries
• ¼ cup chopped peanuts
• 2 tablespoon chocolate syrup

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!  

 Step by Step Instructions

 STEP 1: 

I poured a box of yellow cake mix and some pineapple juice into a mixing bowl.

I added eggs and oil to the bowl.

 STEP 2: 

I used an electric mixer to blend the ingredients together until smooth and then spread the cake batter in a greased 9 x 13 inch baking dish.

 STEP 3: 

I placed the dish in the oven and baked the cake until a toothpick inserted in the center came up clean.

I set the cake aside to cool for an hour.

 STEP 4: 

I dropped a softened brick of cream cheese into a mixing bowl and used an electric mixer to beat it until smooth.

 STEP 5: 

I poured a package of cheesecake pudding mix and a package of banana cream pudding mix into a mixing bowl.

I added some milk to the bowl with the pudding mix.

 STEP 6: 

I used the electric mixer to combine the milk and pudding mixes together until smooth and thickened.

Then I added the cream cheese to the pudding mixture and continued mixing.

 STEP 7: 

I spread the pudding and cream cheese mixture over the cooled cake in the baking dish.

 STEP 8: 

I sliced some fresh bananas and then placed the slices in a single layer on top of the cream cheese and pudding mixture.

 STEP 9: 

I spooned crushed pineapple over the bananas.

I spread whipped topping over the pineapple and then placed the cake in the refrigerator for 2 hours.

 STEP 10: 

Just before serving I removed the cake from the refrigerator and topped with cherries, peanuts and chocolate sauce.

Every bite of this Banana Split Cake is packed with sweet, fruity flavor and creamy goodness.

The soft yellow cake, juicy pineapple, fresh bananas, fluffy whipped topping, rich chocolate drizzle, and bright cherries come together to create a dessert that tastes just like a classic banana split in cake form.

Whether you’re serving it at a summer cookout, birthday party, or family gathering, this colorful dessert is sure to disappear fast and have everyone coming back for seconds.

If you are looking for a fun dessert to feed a crowd this summer, then you need to try this Banana Split Cake!

FREQUENTLY ASKED QUESTIONS

Can I make Banana Split Cake ahead of time?

• Yes! This cake is a great make-ahead dessert. Prepare it up to 24 hours in advance and keep it covered in the refrigerator until ready to serve.

How should I store leftover Banana Split Cake?

• Store any leftovers covered in the refrigerator for up to 3 days. Since it contains fruit and whipped topping, it should be kept chilled.

Can I freeze Banana Split Cake?

• Freezing is not recommended. The fruit and whipped topping can become watery and affect the texture once thawed.

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