Banana Split Cake

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A baked banana split in cake form. Soft yellow cake made with pineapple juice, layered with banana cream, fresh bananas, crushed pineapple, whipped topping, cherries, peanuts, and chocolate drizzle.

Prep Time25

Cook Time1 1

Chilling Time2

Total Time1 3 25

Course: Dessert

Cuisine: American

Keyword: banana split cake, banana split dessert, potluck dessert, sheet cake, summer dessert

Servings: servings

Calories: 500kcal

Author: Dana

Equipment

Ingredients

For the cake

13.25 oz box yellow cake mix
1 cup pineapple juice reserved from the can of crushed pineapple
3 large eggs
½ cup vegetable oil

For the topping

8 oz cream cheese softened
3.5 oz box instant cheesecake pudding mix
5.1 oz box instant banana cream pudding mix
2 cups milk
4 bananas sliced
20 oz can crushed pineapple well drained, juice reserved for the cake
16 oz container whipped topping thawed
16 oz maraschino cherries jarred
¼ cup chopped peanuts
2 tablespoons chocolate syrup

Instructions

Preheat oven to 350°F. Grease a 9x13 cake pan.
Drain the crushed pineapple, saving 1 cup of juice for the cake. Set pineapple aside.
In a large bowl, beat cake mix, reserved pineapple juice, eggs, and oil until smooth.
Pour batter into prepared pan. Bake 22 to 25 minutes until set. Cool completely, about 1 hour.
Beat cream cheese in a large bowl until smooth.
In a separate bowl, whisk pudding mixes and milk. Slowly beat into cream cheese until combined.
Spread cream cheese mixture evenly over cooled cake.
Slice bananas and arrange in a single layer over the cream cheese mixture.
Drop dollops of drained crushed pineapple over bananas and spread gently.
Spread whipped topping over the pineapple layer.
Top with maraschino cherries, chopped peanuts, and chocolate syrup.
Cover and refrigerate at least 2 hours before serving.

Notes

Drain the pineapple well and reserve exactly 1 cup of juice for the cake batter. If short, top off with water.
Soften cream cheese to room temperature so it blends smooth.
Slice bananas right before layering so they don't brown.
Best made ahead and chilled overnight.
Cover and refrigerate up to 2 days.

Nutrition