An easy, layered dessert recipe that is perfect for summer! This banana split cake with pudding, fruit and nuts will be the hit of your picnic.
Keyword banana cake, fruit cake, icebox cake, summer cake
Prep Time 25minutes
Cook Time 18minutes
Chill Time 4hours
Total Time 43minutes
20ouncescrushed pineapple(1 can)
For the cake:
1box yellow cake mix(dry mix only)
For the pudding layer:
3.5ouncesinstant cheesecake pudding(1 small box)
5.1ouncesinstant banana cream pudding(1 large box)
For the toppings:
4-5ripe bananas(thinly sliced)
16ouncesfrozen whipped topping(thawed)
16ouncesmaraschino cherries(drained and dried)
Make the cake:
Spray an 11x15 baking pan with cooking spray. Preheat the oven to 350º F.
In the bowl of a stand mixer, beat together the 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 as needed.
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:
In a small bowl, use a hand mixer to cream the cream cheese until it is smooth. Set aside.
In another bowl, mix together the pudding mixes and milk until smooth.
Add the cream cheese by heaping spoonfuls and mix into the pudding using a hand mixer. Continue until all of the cream cheese is mixed in.
Spread the pudding mixture over the cooled cake.
Assemble the cake:
Place sliced bananas all over the top of the pudding layer.
Sprinkle the drained crushed pineapple from step 1 over the bananas.
Spread the whipped topping over the pineapple.
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.
**You MUST use a pan larger than 9x13 for this cake recipe. There are a lot of toppings and they will not all fit into a 9x13 baking pan.**We’ve added sliced strawberries to this cake also and it is delicious!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.**