Banana Split Cake is a simple layered dessert. It uses yellow cake mix, banana pudding, crushed pineapple, and strawberry jam. You also need a layer of cool whip, chocolate syrup, and maraschino cherries.
Table of Contents
- Why I love this recipe
- Notes about ingredients and substitutions
- How to make Layered Banana Split Cake
- Pro Tips
- You may also enjoy
Why I love this recipe
This cake is so moist that the crumbs cling to your fork. The banana split flavors fill it and pair great with ice cream.
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Notes about ingredients and substitutions
You can use other nuts like walnuts or pecans.
You can use homemade whipped cream.
How to make Layered Banana Split Cake
Step 1 – Preheat the oven to 350 degrees F. Coat two 9″ round cake pans with nonstick cooking spray.
Step 2 – Combine the cake mix, pudding mix, water, oil, and eggs until smooth. Stir in the pineapple then pour the batter into the cake pans, dividing equally.
Step 3 – Bake the banana split cake for 25-30 minutes until a wooden toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then flip over onto wire racks to cool completely.
Step 4 – Place one cake layer on a serving plate and spread the top with the strawberry jam. Place the second layer over the first, then frost the top (and sides, if desired) with the whipped cream.
Step 5 – Drizzle the chocolate syrup over the top, then place the cherries on top and sprinkle evenly with the peanuts.
Step 6 – Serve immediately, or cover and chill until ready to serve.
Pro Tips
Store leftover cake in an airtight container in the fridge for 4-5 days.
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Banana Split Cake Recipe
Ingredients
- 13.25 ounce box yellow cake mix
- 3.4 ounce box instant banana pudding mix
- 1 ½ cups water
- ⅓ cup vegetable oil
- 3 large eggs
- 8 ounces crushed pineapple (drained)
- 8 ounces frozen whipped topping (thawed)
- 10 ounces strawberry jam
- ¼ cup chocolate syrup
- 14 maraschino cherries (without stems)
- 2 tablespoons chopped peanuts
Instructions
- Preheat the oven to 350 degrees F.
- Coat two 9″ round cake pans with nonstick cooking spray.
- In the bowl of a stand mixer, or a handheld mixer, combine the cake mix, pudding mix, water, oil, and eggs. Mix until smooth.
- Stir in the pineapple then pour the batter into the cake pans, dividing equally.
- Bake for 25-30 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes then flip over onto wire racks to cool completely.
- Place one cake layer on a serving plate and spread the top with the strawberry jam.
- Place the second layer over the first then spread the top (and sides if desired) with the whipped cream.
- Drizzle the chocolate syrup over the top, then place the cherries on top of the cake top and sprinkle evenly with the nuts.
- Serve immediately, or cover and chill until ready to serve.
Notes
- You can use other nuts like walnuts or pecans. You can also use homemade whipped cream.
- Store leftover cake in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
Zona House
Wednesday 26th of March 2025
This is my new favorite cake. You should make this one!