Banana Split Cake – a delicious recipe with yellow cake mix, water, vegetable oil, eggs, pineapple, frozen whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Coat 2, 8 inch cake pans with nonstick cooking spray. In a large bowl with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth. Stir in pineapple and pour batter into cake pans, dividing equally. Bake for 35 to 40 minutes. Allow to cool for 15 minutes then invert onto wire racks. In a small bowl, combine 3/4 cup whipped topping and strawberries, mix. Place one cake layer on a serving plate and frost the top with strawberry mixture. Place second layer over the first and frost the top and sides with remaining whipped topping. Drizzle with hot fudge, place cherries on top, sprinkle evenly with nuts. Serve immediately or cover and chill until ready to serve.
429
kcal
Calories
32
g
Fat
26
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 pkg. yellow cake mix, 1 pkg. (4 serving size) instant banana pudding & pie filling, 1 1/2 C. water, 1/3 C. vegetable oil, 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.
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