Description
Banana Split Cake brings classic sundae dreams right onto your dessert plate, packed with creamy layers that scream summer celebration. Rich banana-infused cake topped with pineapple, strawberries, and whipped cream delivers pure nostalgic happiness in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 box (15.25 ounces/432 grams) yellow cake mix
- 2 large ripe bananas, sliced
- 1 can (21 ounces/595 grams) crushed pineapple, undrained
- 1 can (21 ounces/595 grams) cherry pie filling
Flavor Enhancers:
- 1 cup (170 grams) semisweet chocolate chips
- 1 cup (100 grams) chopped walnuts or pecans
Supporting Ingredients:
- ¾ cup (170 grams) unsalted butter, melted
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C). Coat a 9×13-inch baking dish with a thin layer of nonstick spray or butter to prevent sticking.
- Create the first fruit layer by arranging 2 large ripe banana slices uniformly across the bottom of the dish.
- Pour the entire 21 oz can of crushed pineapple, including its liquid, over the banana slices. Spread gently with a spoon to ensure complete coverage.
- Distribute the entire 21 oz can of cherry pie filling over the pineapple layer, maintaining distinct fruit sections without mixing.
- Evenly sprinkle the entire 15.25 oz box of yellow cake mix across the fruit layers, ensuring complete and uniform coverage without pressing or stirring.
- Distribute 1 cup of semisweet chocolate chips across the cake mix surface. If desired, add 1 cup of chopped walnuts or pecans for extra texture.
- Drizzle ¾ cup of melted unsalted butter uniformly over the entire cake mix layer, creating a potential golden crust.
- Bake in the preheated oven for 50-60 minutes, watching for a golden-brown top and bubbling edges that indicate complete cooking.
- Remove from oven and allow the cake to rest for 10-15 minutes, enabling the layers to settle and flavors to meld before serving.
Notes
- Ripe bananas work best for maximum flavor, so let those bananas get nice and spotty before baking.
- Chopping chocolate chunks instead of using chips creates more interesting texture and melty pockets throughout the cake.
- Room temperature ingredients blend more smoothly, so pull out eggs and butter about 30 minutes before mixing.
- Covering the cake with aluminum foil halfway through baking prevents over-browning and keeps the top tender and moist.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 394 kcal
- Sugar: 31 g
- Sodium: 260 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg