Julie Clark
Updated:
Banana Split Cake with Cake Mix (Creamy, Make-Ahead, Feeds 24)
May contain affiliate links. Terms of Use Policy.
Banana split cake is a layered icebox dessert that turns the flavors of a banana split into a make ahead cake for a crowd.
Our version starts with a yellow cake mix baked in an 11×15″ pan, then gets layered with cream cheese pudding, bananas, crushed pineapple and Cool Whip.
This cake is the baked cake-mix kind, not the graham cracker crust kind, so it holds up at a potluck picnic table and slices into clean squares. It’s as popular as our key lime sheet cake and million dollar pie.
When you have ripe bananas you can make banana bread or banana cream pie, but what about a Banana Split Cake? It’s a semi-homemade cake that starts with a box cake mix (like our pig pickin’ cake).
For a traditional banana split flavor, drizzle some hot fudge sauce and top with maraschino cherries. It’s stored in the fridge so is a cool and refreshing icebox cake for summer. Serve alongside a scoop of vanilla ice cream. And try our banana pudding and strawberry banana icebox cake, too!
How do you make banana split cake?
Here are the steps:
- Cake Layer. We used a cake mix as the base for this recipe. It makes the recipe easy and honestly…with all of the toppings, you’ll never know this is not from scratch. Notice we use a 11×15 baking dish. All of the layers will be too much if you use a traditional 9×13 cake pan.
- Cream Cheese Filling. We used a combination of cream cheese, banana pudding and cheesecake pudding to add a depth of flavor. You could also use coconut cream pudding. Yum!
- Bananas & Pineapple. Use ripe, but not overly ripe bananas for this recipe. You don’t want them too brown.
- Cool Whip. If you’d like to make homemade whipped cream you can totally do that.
- Toppings. We topped this banana split cake with cherries, nuts and a drizzling of chocolate syrup. It looks so pretty, right??
How to Store and Freeze Banana Split Cake
Once you make this amazing banana split cake, store it in the fridge covered with plastic wrap or a lid. The cream cheese mixture, whipped cream and fruit all require this cake to be refrigerated. The cake leftovers will last in the fridge for 2-3 days.
The cake also freezes well. Double wrap any leftovers and store in the freezer for up to 6 weeks. Thaw the banana split cake in the fridge before serving.
Frequently Asked Questions
What are the different types of banana split cake?
There are two. There is a baked version (the one we share here) that starts with a cake mix baked in a sheet pan, then topped with layers of pudding and fruit.
The no-bake version swaps the cake for a graham crackers crust.
The baked version holds up better and gives nice sliceable squares instead of a crust that can go soggy.
Can you make banana split cake with cake mix?
Yes, and it is our favorite shortcut. This uses a box cake mix in a large 11×15″ pan so the cake bakes quickly and is a thin layer.
What makes this banana split cake unique?
Two things. We blend the pineapple juice into the cake batter and use a combination of cheesecake pudding and banana cream pudding instead of plain vanilla.
Why is my banana split cake watery or soggy?
Usually it is because the pineapple wasn’t fully drained or the bananas were too ripe. Press the crushed pineapple in a strainer until it starts dripping, and use bananas that are still yellow, but fully ripe and still firm. Do not use brown overrripe bananas.
Banana Split Cake with Cake Mix and Pudding
This is the baked cake-mix version of banana split cake, layered and chilled, not the no-bake graham crust kind.
Servings 24
Prep Time 25 minutes
Cook Time 18 minutes
Chill Time 4 hours
Total Time 4 hours 43 minutes
Ingredients
- 20 ounces crushed pineapple 1 can, completely drained
- 1 box yellow cake mix dry mix only
- 1 cup pineapple juice
- 3 large eggs
- ½ cup vegetable oil
- 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
- 4-5 ripe bananas ripe, but firm, thinly sliced
- 16 ounces frozen whipped topping thawed
- 16 ounces maraschino cherries drained and dried (roughly one jar per square, plus extra for garnish)
- ½ cup chopped walnuts
- ¼ cup chocolate syrup
Instructions
- Prepare: Drain the crushed pineapple, reserving the juice for the cake batter. Spray an 11×15-inch baking pan with cooking spray. Preheat the oven to 350º F. 20 ounces crushed pineapple
- Make the cake: In the bowl of a stand mixer, beat together the dry cake mix, pineapple juice (if you didn’t get exactly 1 cup of pineapple juice from draining the pineapple, add water to make 1 cup), eggs and oil. Beat on medium speed for 2 minutes, scraping the sides of the bowl with a rubber spatula as needed. 1 box yellow cake mix, 1 cup pineapple juice, 3 large eggs, ½ cup vegetable oil
- Pour the batter into the prepared pan and bake for 15-18 minutes or until the center of the cake springs back when you touch it. Allow the cake to cool completely on a wire rack.
- Make the pudding filling: In a small bowl, use a hand mixer to cream the cream cheese until it is smooth. In another medium bowl, whisk together the pudding mixes and milk until smooth. Add the pudding mix into the cream cheese ½ cup at a time, mixing with the hand mixer between each addition. Continue until you've added in all of the pudding. 12 ounces cream cheese, 3.5 ounces instant cheesecake pudding, 5.1 ounces instant banana cream pudding, 2 cups 2% milk
- Assemble the cake: Spread the pudding mixture over the cooled cake. Place sliced bananas all over the top of the pudding layer. Sprinkle the drained crushed pineapple over the bananas. Spread the whipped topping over the pineapple. 4-5 ripe bananas, 16 ounces frozen whipped topping
- Top with drained and dried maraschino cherries, nuts and chocolate sauce, or decorate as desired. Cover the cake and store in the refrigerator. It is best to let this cake set for at least 4 hours before serving, if not overnight. This allows the layers to settle. 16 ounces maraschino cherries, ½ cup chopped walnuts, ¼ cup chocolate syrup
Video
Notes
- You MUST use a pan larger than 9×13″ for this cake recipe. There are a lot of toppings and they will not all fit into a 9×13-inch baking pan.
- Drain the pineapple very well so the cake does not turn watery.
- We’ve added sliced strawberries and chopped peanuts to this cake also and both are delicious.
- Store with scoops of ice cream. For even more texture, sprinkle graham cracker crumbs over the top layer of Cool Whip.
- The calories shown are based on the cake being cut into 24 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 347kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 384mg | Potassium: 221mg | Fiber: 2g | Sugar: 37g | Vitamin A: 311IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 1mg
This reminds me of my sweet mother in law! She made this for many years! I am definitely going to make your recipe this weekend for the good ole days with my grandkids! Thanks for the reminder!
When watching the video she has the drained crush pineapple in bowl first adding eggs and juice mix into baking Pan buy in the directions it’s not telling me to add the crush pineapple to the cake but after the fact the pineapple gets spread on top I’m confused I want to make this but does the pineapple go in the cake to bake or on the cake when done