Banana Split Cake
This easy banana split cake takes all of the flavors of your favorite ice cream treat and bakes them into a delicious poke cake.
Servings 10
Calories 560kcal
Ingredients
- 1 box Yellow Cake Mix
- 3 large Eggs
- ⅓ cup Vegetable oil
- ½ cup Water
- 2 large Overripe bananas mashed
- 3.4 ounce Box Instant vanilla pudding
- 2 cups Milk
- 2 large Bananas sliced
- 1 pint Strawberries sliced
- 1 cup Pineapple Topping
- 8 ounces Cool Whip
- ¼ cup Chopped peanuts
- ¼ cup Chocolate Sauce
- 10 Maraschino Cherries
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl mix together the cake mix, eggs, vegetable oil, water, and mashed bananas.
- Pour the cake batter into a lightly greased 13x9 inch metal baking pan.
- Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
- While cake bakes make the pudding adding 2 cups of milk to the contents of the pudding box, whisking it together and then placing the pudding in the fridge to firm up.
- Let the cake cool completely then use the end of a wooden spoon to poke holes across the entire top.
- Spread the vanilla pudding over the cake making sure it gets in all of the holes.
- Spread the pineapple topping over the pudding.
- Top with the sliced strawberries and bananas placing them in alternating rows.
- Spread the whipped topping over the cake making sure to completely cover the strawberries and bananas.
- Cover with plastic wrap and place the cake in the refrigerator for 30 minutes - 1 hour.
- Before serving drizzle chocolate sauce over the top of the cake and sprinkle the chopped peanuts. Finish it off with the cherries on top.
- Serve immediately.
Nutrition
Serving: 1slice | Calories: 560kcal | Carbohydrates: 104g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 515mg | Potassium: 415mg | Fiber: 4g | Sugar: 64g | Vitamin A: 164IU | Vitamin C: 36mg | Calcium: 170mg | Iron: 2mg