Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 box yellow cake mix; 1 large can crushed pineapple; 2 c. sugar; 1 (8 oz.) cream cheese, softened; 1 box vanilla instant pudding; 1 cup coconut; 4 bananas; 1 large Cool Whip; 1/2 c. chopped pecans; chopped maraschino cherries

Servings: persons

1 box yellow cake mix
1 large can crushed pineapple
2 c. sugar
1 (8 oz.) cream cheese, softened
1 box vanilla instant pudding
1 cup coconut
4 bananas
1 large Cool Whip
1/2 c. chopped pecans
chopped maraschino cherries

1
Mix cake according to directions on box but use milk instead of water.
2
Bake in 9 x 13-inch pan.
3
Bring to a boil, the crushed pineapple and sugar.
4
When cake is done, punch holes in it and pour pineapple mixture over hot cake.
5
Let set until almost cool. Mix pudding according to package instructions, mix in mixer with cream cheese and spread over cake.
6
Next, slice bananas on cake then spread with Cool Whip.
7
Sprinkle with pecans, cherries and coconut.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box yellow cake mix, 1 large can crushed pineapple, 2 c. sugar, 1 (8 oz.) cream cheese, softened, and more.

Yes, Banana Split Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Split Cake

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